For the Chive Air

Blend together the chives and water then strain into a wide, flat-bottomed container. Blend the lecithin into the mixture. It can stay at this stage for a few hours.

For the Candied Bacon

Preheat an oven to 350°F (175°C).

Cover a sheet pan with aluminum foil and place a wire rack on it.

Combine the brown sugar, cinnamon, and chipotle powder in a large bowl. Add the bacon slices and toss well to combine. Place the bacon in a single layer on the wire rack and bake for 15 to 20 minutes, until the bacon is cooked through and begins to crisp up. Remove from the heat, let cool slightly, and cut into batons.

To Assemble

Spoon the yolk mixture from the Basic Deviled Eggs Base into the egg white halves. Top with several pieces of candied bacon and some lemon zest.

Foam the chive juice by running the immersion blender in it. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take up to 6 or 7 minutes and there will still be liquid left at the bottom of the bowl. Let it sit for 1 minute to stabilize once there is a decent amount of foam on top.

Place a spoonful of the chive air onto each egg half then serve.