How to make it

1. As seen on Flavor and the Menu's Kitchen Collaborative!
2. Mix Lee Kum Kee Black Pepper Sauce (Vegetarian) and water together in a stainless steel bowl until fully emulsified. Place peeled hard boiled eggs in mixture. Cover and refrigerate for a minimum of 24 hours. 
3. Preheat oven to 425°F. Line half sheet pan with parchment paper and wire rack.
4. Place Lee Kum Kee Sauce for Orange Chicken in a mixing bowl. Dip bacon in sauce until further covered. Place dipped bacon onto lineed sheet pan on wire rack and bake for 12 - 14 minutes until bacon is crispy. Remove bacon and let cool. Once cool cut into 1" pieces. 
5. Once eggs are pickled, cut eggs in half and remove yolks. Set egg white halves aside for serving. Take a fork and mashed egg yolks in a mixing bowl. Once mashed, fold in mayonnaise, Lee Kum Kee Roasted Sesame Dressing and salt until smooth and fully blended. Transfer prepared yolk filling to a piping bag. 
6. Pipe and fill egg white halves to slightly heaping. Place candied orange bacon on center of yolk filling and slightly press into filling. Finish with two chive batons on each prepared egg.