Deviled Eggs and Sugar Bacon

Bricktops (Nezih calls it Btops.) is my go-to choice for out-of-town guests, but also a favorite Sunday Brunch spot to catch up with my local friends. I have yet to walk in and not run into someone I know. I order the deviled eggs and sugar bacon as soon as the waitress greets us. For one Sunday brunch in the VFW, I attempted to recreate them. Next time I do this, I might just sprinkle the sugar bacon over the eggs. The sweet relish makes all the difference in the eggs.

Deviled Eggs

6 eggs

1/4 cup of mayonnaise

1 T French’s mustard

1/2 T of sweet pickle relish

1 dash of Tabasco™

1/2 T of parsley

1/2 T of scallions

~ Boil eggs and halve. (Sunny has mastered hard-boiled eggs. She places the eggs in cold water. Once they are boiling, she covers the lid, and let’s simmer for 10 minutes. After 10 minutes, she puts the eggs in ice cold water to stop the cooking and prevent brown yolks.)

~ Combine yolks with mayonnaise, mustard, relish, and Tabasco™. Fill white halves with mixture.

~ Garnish with parsley and scallions. . . . and sugar bacon!

Sugar Bacon:

1 package of bacon

1/4 cup of brown sugar

~ Preheat oven to 325º F.

~ Lay bacon over wire rack and baking sheet or broiler pan.

~ Sprinkle bacon with brown sugar.

~ Place in oven for 30 - 45 minutes, depending on cut of bacon, until desired crispness. It takes longer, but is worth it!