- 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
- 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.
Recipe courtesy of Chef Lance Fegen.
For those in Houston, the bacon jam is available at Central Market.