Preheat the oven to 400 degrees.
Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 5 minutes. Refrigerate for 20-30 minutes.
While the eggs are cooking, make the bacon. Place a cooking rack on a heavy baking sheet lined with foil. Lay bacon on cooking rack. Brush each slice of bacon with maple syrup on the front and back. Sprinkle brown sugar on top of each slice.
Place in oven and cook for 15 minutes. Flip the bacon and cook for another 10 minutes or until desired crispiness. Let cool completely and dice bacon.
Once the eggs are cool, remove the shells and slice the eggs sideways and carefully remove the yolks and place them in a bowl.
In a small mixing bowl, mix your egg yolks, 1 tbsp. of mayo, 1 tbsp. of mustard and 1 tsp. creamy horseradish. Add ⅛ tsp. nutmeg, salt and pepper. When ready, fill your deviled eggs, top with chopped maple candied bacon and a sprinkling of paprika.