Devilled Eggs with Candied Bacon

Preheat the oven to 200°C. Line a baking tray with baking paper. Mix bacon, maple syrup, and brown sugar in a bowl. Arrange on the lined tray. Bake, turning occasionally, for 10-12 minutes or until crisp and caramelised. Remove from the oven and let it cool on the tray.

Halve each egg lengthways. Scoop out the yolks into a medium bowl. Mash them until smooth using a fork. Add mayonnaise, mustard, and chives; stir to combine. Season with salt and pepper.

Transfer the mixture into a piping bag with a 1cm fluted nozzle. Evenly pipe the egg yolk mixture into each egg white. Finely chop the candied bacon and sprinkle it over each egg. Arrange on a serving platter and serve immediately.