Deviled Eggs Recipe

Hard boil eggs

Place 12 large eggs in a single layer in a large pot and cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover pot, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath for at least 10 minutes to stop cooking. Peel eggs carefully and pat dry.

Prepare yolk filling

Slice each egg lengthwise and remove yolks into a medium bowl; place whites on a serving platter. Mash yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp white wine vinegar, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Mix until smooth and creamy; taste and adjust seasoning. Transfer yolk mixture to a piping bag or zip-top bag with corner cut for neat filling.

Fill eggs

Pipe or spoon the yolk mixture into the halved egg whites, mound slightly to create a little peak for garnish adhesion. Refrigerate filled eggs while preparing jam and fried shallots so flavors meld (about 10–15 minutes).

Chop 6 slices of bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until fat renders and pieces are browned and slightly crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and discard about half of the bacon fat, leaving roughly 1–2 tbs in the pan.

Thinly slice 1 yellow onion and mince 2 garlic cloves. Add sliced onion to the skillet and cook in the reserved fat over medium-low heat until soft and caramelized, about 12–15 minutes, stirring occasionally so it doesn’t burn. Add minced garlic and cook 30–60 seconds until fragrant.

Add 3 tbs dark brown sugar to the pan and stir to coat onions. Pour in 1 cup Guinness and 2 tbs apple cider vinegar. Scrape bottom to deglaze. Bring to a gentle simmer and cook until liquid reduces and mixture becomes thick and jammy, about 12–18 minutes. Stir in cooked bacon, 1/2 tsp black pepper and 1/4 tsp red pepper flakes; cook 1–2 more minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

For a smoother jam (optional), pulse the mixture 2–3 times in a food processor or chop coarsely with a knife — keep some texture so bites of bacon remain recognizable. Allow jam to cool to warm or room temperature before using as garnish on eggs.

Peel and very thinly slice 2 shallots into rings. In a small heavy-bottomed saucepan or skillet, heat 1 cup neutral oil to 300–325°F (use a thermometer if available). If you don't have a thermometer, oil should shimmer but not smoke.

Fry shallot slices in batches, stirring gently, until golden brown and crisp, about 2–4 minutes per batch. Use a slotted spoon to transfer fried shallots to paper towels and immediately sprinkle with 1/2 tsp fine sea salt. Let cool — they will continue to crisp as they cool.

Assemble: Remove deviled eggs from refrigerator. Spoon about 1/2 to 1 tsp Guinness-bacon jam onto each filled egg (adjust amount to taste). Top each egg with a small pinch of fried shallots (about 1/2 tsp) and finish with a sprinkle of thinly sliced chives and a light dusting of smoked paprika if desired.

Serve immediately so fried shallots remain crisp. Leftover bacon jam can be refrigerated in a sealed container for up to 5 days; reheat gently before using. Fried shallots are best used within 24 hours for maximum crispness.