New Deviled Eggs Recipe

Cook eggs

Place 12 large eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes for fully set yolks. After 10 minutes, transfer eggs to an ice bath for at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Crack shells and gently peel each egg under running water. Pat eggs dry with paper towels. Slice eggs lengthwise and carefully remove yolks into a medium bowl. Place white halves on a serving platter, arranging them to fit approximately 24 halves.

Make filling

Mash the reserved yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Stir (or use a small food processor/mixer) until smooth and creamy. Taste and adjust seasoning — add more salt, pepper, or vinegar if needed. Transfer the filling to a piping bag fitted with a 1⁄2 inch round or star tip, or use a zip-top bag with a corner snipped.

Pipe filling

Pipe or spoon the yolk mixture into the egg white halves, filling mounds slightly above the rim for a generous presentation. Set aside while you finish the jam and shallots so toppings are warm but not hot when assembled.

Cook bacon

Cut 8 oz thick-cut bacon into 1/2-inch pieces. In a large skillet over medium heat, cook bacon until browned and beginning to crisp, about 8–10 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet and discarding excess if there is more.

Sauté aromatics

Add 1 tablespoon unsalted butter to the skillet with the reserved bacon fat. Add 1 cup finely diced yellow onion and 1/2 cup finely diced shallot. Cook over medium heat until softened and lightly caramelized, about 8–10 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer to jam

Stir in 3 tablespoons packed brown sugar and let it melt and begin to caramelize with the onions for 1–2 minutes. Pour in 1/2 cup Guinness stout, scraping up any browned bits from the pan. Add 1 tablespoon apple cider vinegar, 1 teaspoon soy sauce, and 1/2 teaspoon freshly ground black pepper. Return the cooked bacon to the skillet, reduce heat to low, and simmer, stirring occasionally, until the mixture is thick and jammy, about 12–15 minutes. If it reduces too far, add a tablespoon or two of water. Taste and adjust balance — add a touch more vinegar if it needs brightness or a pinch more brown sugar for sweetness.

Cool slightly

Remove from heat and let the bacon jam cool for 10 minutes so it thickens further. The jam should be spoonable; if very coarse, lightly chop with a knife for more uniform texture. Keep warm but not hot when assembling so it does not melt the deviled yolk filling.

Prepare shallots

Separate 2 large shallots into thin rings and place them in a bowl. Pat dry with paper towels to remove moisture. Toss the sliced shallots with 2 tablespoons all-purpose flour to lightly coat — shake off excess.

Fry shallots

In a medium heavy-bottomed saucepan or small skillet, heat about 1 cup neutral oil to 350°F (175°C) over medium-high heat. Fry the floured shallot slices in batches until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer fried shallots to a paper-towel-lined tray and immediately season with 1/2 tsp fine sea salt. Allow to cool — they will crisp further as they cool.

Assemble and garnish

Top each piped deviled egg with about 1 teaspoon of warm Guinness-Bacon Jam. Sprinkle a small pinch of smoked paprika over each, then add a few fried shallot pieces on top of each jam dollop for crunch. Finish with a few microgreens or a small snip of chopped chives if desired. Serve at room temperature.