Brunch dreams to do come true with candied bacon and Sriracha. Combine both with creamy cooked egg yolks to flavor spicy, salty and oh-so-savory deviled eggs.
Preheat oven to 350F. Mix brown sugar and 1 teaspoon of the Seasoning in small bowl. Coat bacon with seasoning mixture. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 10 to 15 minutes or until brown and crisp. Cool completely. Crumble bacon.
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise and remaining 1/2 teaspoon Seasoning until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon and additional Seasoning, if desired. Serve immediately or refrigerate until ready to serve.
To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.
For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.