What’s with the “B'” deviled eggs? The “B” is for bacon which pairs with the flash-candied jalapeno for a lovely contrast.

12 Large eggs
¼ cup sugar
¼ cup water
1-2 red jalapenos sliced into rings
3 slices bacon cut into little bite-sized pieces
⅓ cup mayonnaise
1 tablespoon Sriracha
2 tablespoons cream cheese
2 teaspoons Dijon mustard
1 tablespoon Balsamic vinegar
Salt and pepper

While hard boiling the eggs, in a separate saucepan boil water and sugar into a simple syrup. Once combined, pour the simple syrup over the jalapeno rings in a bowl and set aside.

Peel and slice eggs in half lengthwise and place yolks into a bowl. In yolk bowl, combine mayonnaise, Sriracha, cream cheese, and Dijon mustard. Stir in Balsamic vinegar until smooth. Add salt and pepper to taste.

Pipe egg filling into egg shells in that fancy deviled egg plate you got twenty years ago and have only used a handful of times and can never find it when you actually need it. That one.

Place a jalapeno ring into each egg half and then add a bacon piece on the opposite side.

Chill for a half hour at least. Then make sure you eat one now because you’re making sure it hasn’t turned to poison in that half an hour. Also, you know you aren’t getting one later because they’ll be all gone and, damnit, you deserve to have that one!