Description
Get creative with deviled eggs by topping them with some bacon jam.
Ingredients
Scale
- 12 large eggs
- 1 tablespoon finely chopped bread & butter pickles
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ tablespoon hot sauce
- Kosher salt
- Fresh ground pepper
- 4–6 tablespoons bacon jam (I used this one)
- 5 slices cooked bacon, crumbled
- ¼ teaspoon paprika, for garnish
Instructions
- Fill a large saucepan about half-way up with cold water. Stir in a few generous pinches of salt (the salt makes peeling the eggs easier). Gently put the eggs in a single layer in the saucepan and add enough additional cold water to cover by 1 inch. Bring water just to a boil over high heat. Remove the pan from the heat, cover and let stand for 13 minutes. Then rinse the eggs under cold water until cool enough to handle.
- Crack the egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Lightly mash the yolks with the tines of a fork. Add the pickles, mayonnaise, mustard, and hot sauce. Stir until evenly mixed. Season with salt and pepper to taste.
- Transfer the egg yolk mixture to a small ziploc bag. Snip off one corner of the bag and pipe some of the filling into the openings of the egg whites. Spoon about a 1/2 teaspoon of bacon jam on each egg half and top with crumbled bacon. Dust eggs with paprika and serve.
Notes
- Recipe courtesy of Chef Lance Fegen.
- For those in Houston, the bacon jam is available at Central Market.
