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Ingredients
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Eggs & Filling Base
Bacon Jam
Finishing & Garnish
Method
Eggs & Filling Base
- 1
Hard-boil the eggs
Place 12 large eggs in a single layer in a large saucepan and add cold water to cover by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath (bowl of ice water) and chill for at least 10 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Gently tap each chilled egg on a hard surface and roll to crack the shell. Peel under running water to remove small shell pieces. Slice each egg lengthwise and remove yolks into a medium bowl; place the whites on a serving tray.
- 3
Make the filling
Mash the egg yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir or whip with a small hand mixer for 20–30 seconds until creamy and smooth. Taste and adjust seasoning as needed.
Bacon Jam
- 4
Cook the bacon
Cut 8 slices thick-cut bacon into 1-inch pieces. Place in a large skillet over medium heat and cook, stirring occasionally, until bacon is browned and some fat has rendered, about 8–10 minutes.
- 5
Sauté onion & garlic
Use a slotted spoon to transfer most of the bacon pieces to a paper towel–lined plate, leaving 2 tablespoons of bacon fat in the skillet. Add the finely chopped onion and sauté in the bacon fat over medium heat until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 6
Simmer into jam
Return the reserved bacon to the skillet. Stir in 3 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon freshly ground black pepper, and 2 tablespoons water. Reduce heat to low and simmer, stirring occasionally, until mixture is sticky and jam-like, 6–8 minutes. If it becomes too dry, add a splash of water. Remove from heat and let cool for 5–10 minutes.
- 7
Optional texture adjustment
For a smoother bacon jam that mixes easily into yolk filling, pulse half the bacon jam in a food processor 2–3 times to break down larger pieces, or leave as-is for chunkier texture.
Assembly & Finishing
- 8
Combine filling with bacon jam
Reserve about 1/3 cup of the bacon jam for topping. Spoon or fold the remaining bacon jam into the prepared yolk mixture until evenly distributed. Mix gently so the filling stays fluffy but is speckled with bacon jam.
- 9
Fill the egg whites
Fit a piping bag with a medium round tip (or use a spoon). Transfer the yolk-bacon filling to the piping bag and pipe into the hollows of the 24 egg white halves. Alternatively, use two spoons to mound the filling into each half.
- 10
Top and garnish
Spoon a small dollop (about 1/2 tsp) of the reserved bacon jam onto each filled deviled egg. Lightly dust the tops with 1 teaspoon smoked sweet paprika, distributing evenly. Sprinkle with 2 tablespoons thinly sliced chives and 1 tablespoon chopped parsley (optional) for color.
- 11
Chill and serve
Refrigerate the assembled deviled eggs for at least 15–20 minutes to let flavors meld. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 2 days.