This is a variation on an appetizer that I had at a wonderful farm to fork style restaurant in Downtown LA called The Blue Cow Kitchen. You will want to make plenty of these as they will go fast! If you are having 8 friends over, I would suggest making the entire dozen (24 halves). You will need the following:
12 beet pickled eggs (see recipe below) halved with yolks removed and reserved in a mixing bowl
Mayonnaise 1/3 cup
Brown mustard 2-4 tbsp
Sriracha sauce 2-4 tbsp
Bacon, three slices fried crisp and broken into pieces about an inch long
Combine yolks, mayonnaise, mustard and Sriracha until smooth. Spoon or pipe into egg halves. Top with a couple lengths of chive and a section of bacon. Refrigerate until ready to serve. These can be made the night before if needed.
Beet pickled eggs
1-16oz can pickled beets, drained juice reserved beets set aside for future use
2 cups white vinegar
1 cup sugar
1 tsp allspice
Bring all ingredients to a boil and stir until sugar is dissolved. Remove from heat and let cool. Place 12 boiled and peeled eggs into jars or a large bowl with a lid. Completely cover with beet pickle juice and let sit until use. These can be used after 48 hours or can be kept refrigerated for several weeks. I prefer the consistency of eggs that have been pickling 3 to 7 days.