1-Getting started with Candied Bacon Deviled Eggs: Place 12 eggs in a large saucepan and cover them with water about an inch above the eggs, then bring it to a boil over high heat. Once boiling, turn off the heat, cover, and let them sit for 10 minutes before cooling in an ice bath for easier peeling.

2-Prepare the candied bacon: Arrange 12 slices on a baking rack over a sheet pan. Mix 1/3 cup brown sugar with 1/2 teaspoon cayenne pepper, sprinkle half over the bacon, and bake in a 400°F oven starting from cold for 12 minutes. Flip the slices, add the rest of the sugar mixture, and bake another 8 to 10 minutes until crisp, then let it cool. This step adds that sweet-and-spicy twist that makes the dish special.

3-After peeling the eggs: Cut them in half vertically and scoop the yolks into a bowl. Mix the yolks with 1 teaspoon white vinegar, 1/3 cup plus 1 tablespoon mayonnaise, 1 tablespoon sweet pickle relish, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. For more tips, check out our guide to perfect hard-boiled eggs on the blog. Fill the egg whites evenly using a piping bag or spoon, then top with finely chopped candied bacon from three slices and garnish with chopped chives.