Bacon Jam Deviled Eggs Recipe

hard boil eggs

Place 12 large eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover, turn off heat, and let sit 10 minutes. Transfer eggs to an ice bath for 10 minutes to stop cooking. Peel shells under running water and dry.

prepare yolk mixture

Halve the peeled eggs lengthwise and gently remove yolks into a medium bowl. Mash yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mix until smooth and creamy. Reserve 2 tablespoons of the bacon jam (see next section) to fold into the yolk mixture; fold the remaining bacon jam into the mashed yolks until evenly combined. Taste and adjust seasoning.

fill eggs

Transfer the yolk mixture to a piping bag fitted with a large round or star tip (or use a zip-top bag with corner snipped). Pipe or spoon the filling into the halved egg whites, mounding slightly.

Dice 8 slices of bacon into 1/4-inch pieces. Finely dice 1 yellow onion and 1 shallot.

In a heavy skillet over medium heat, cook the diced bacon until most fat renders and pieces are crisp-tender, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving approximately 2 tablespoons of bacon fat in the pan; discard excess fat or reserve for another use.

Add the diced yellow onion and shallot to the reserved bacon fat and cook over medium-low heat until very soft and caramelized, about 12–15 minutes, stirring occasionally so they do not burn. Stir in 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 1 cup packed brown sugar, 1 tablespoon apple cider vinegar, 2 tablespoons bourbon and 2 tablespoons water. Bring to a low simmer and cook, stirring frequently, until mixture is thick and jammy, about 6–8 minutes. Return the cooked bacon to the pan and stir to combine. Cook another 1–2 minutes to meld flavors. Season with 1/2 teaspoon freshly ground black pepper. Remove from heat and let cool to room temperature.

Reserve about 2 tablespoons of the cooled bacon jam to garnish the filled deviled eggs. Chop or pulse the remaining jam briefly in a food processor or by hand to make it spreadable for folding into the yolk mixture if desired.

Thinly slice the remaining shallot very thin (use a mandoline or sharp knife). Pat slices dry with paper towels.

In a small heavy saucepan or skillet, heat about 1 cup vegetable oil to 325°F (160°C). If you don't have a thermometer, test by dropping one slice — it should sizzle gently and crisp without browning instantly.

Fry the shallot slices in small batches, stirring gently, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer crisps to paper towels and immediately sprinkle with 1/2 teaspoon fine sea salt. Let cool completely; they will further crisp as they cool.

To finish the deviled eggs: top each filled egg with a small dollop (about 1/2 teaspoon) of the reserved bourbon bacon jam, a few shallot crisps, and a small sprig or frond of fresh dill. Optionally grind a small pinch of black pepper over the top.