Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon in single layer on prepared baking sheet. Bake 15 min., turning after 8 min. Remove baking sheet from oven; carefully pour off drippings. Discard drippings. Brush half the syrup evenly onto both sides of bacon slices. Return to oven.
Bake 25 to 30 min. or until bacon is crisp, turning and brushing with remaining syrup every 10 min. Transfer bacon to wire rack sprayed with cooking spray. Cool 10 min. or until firm. Cut each bacon slice diagonally into thirds.
Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add dressing and mustard; mix well.
Fill egg white halves with yolk mixture; top with bacon and cilantro.
Prepare bacon as directed. Serve as a snack with cocktails, or crumble and sprinkle over a mixed green salad tossed with your favorite KRAFT Dressing.
Prepare recipe as directed, except do not top eggs with bacon and cilantro. Refrigerate eggs, bacon and cilantro separately up to 24 hours before topping eggs with bacon and cilantro just before serving. The candied bacon will stay crisp if stored in an airtight container, with parchment or waxed paper sheets placed between the layers of bacon. If it’s humid and the bacon starts to lose some crispness, just place it on a greased wire rack in a 200ºF oven for 10 to 15 min. or just until crisp.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.