Spicy Horseradish Deviled Eggs with Candied Bacon

For candied bacon:

Preheat oven to 350F. Lay bacon slices on a rack placed over a foil-wrapped sheet pan. In a bowl, mix the sugar and the tablespoon of cayenne. Sprinkle the bacon with the sugar mixture, then pat down so the sugar is evenly distibuted. Sprinkle with black pepper. Bake for about 20 minutes, until crispy and browned. Turn the pan halfway to avoid burned spots.

When cool, cut into 1/2 inch slices and set aside.

For eggs:

Slice hard-boiled eggs in half lengthwise and separate the yolks from the whites. Mash the yolks with a fork and mix in the mayo, mustard and horseradish. Mix in the teaspoon of cayenne and lemon, and add salt and pepper to taste. Stir in the onion.

Using a sandwich bag, pipe the yolk mixture into the egg white and grind a bit of black pepper on top.

Garnish with a 2 slices of candied bacon.