Celebrating Independence from Chemo Day! Deviled Eggs Day

Independence Day is a little special for me this year because I finished my last chemotherapy treatment for my breast cancer this past week.  It’s a huge hurdle to have crossed.

And although I’m still feeling the after effects, although I still have more treatment to go, I’m taking a break from anything serious about it and simply celebrating!

We went to my sister-(and brother)-in-law’s for a party over the weekend and even though I was granted a reprieve from contributing anything, I decided surely I could manage deviled eggs.

But I couldn’t leave well enough alone and gussied them up with candied bacon.  A little over the top, perhaps, but I’m celebrating!

Bourbon Candied Bacon Deviled Eggs

adapted from Taste of Home

Makes 2 dozen

For the Candied Bacon:

2 tablespoons brown sugar

3/4 teaspoon Dijon mustard

1/2 teaspoon maple syrup

1/8 teaspoon salt

2 teaspoons bourbon, optional (oh, go ahead!)

4 thick-sliced bacon strips

For the Eggs:

12 hard-cooked large eggs

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1/4 teaspoon pepper

Dash of hot sauce

Preheat oven to 350°. In a small bowl, mix the brown sugar, the mustard, the syrup and salt. If you want, add the bourbon. We're celebrating! Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely.

Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, sour cream, syrup,  mustard, pepper and hot sauce; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon  into egg whites. Sprinkle with remaining bacon. Refrigerate, covered, until serving.