Jul 14 2026
Restaurants›Scholar›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Scholar
Time45m
Serves6

Maple-Bacon-Onion Jam, Chives

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Ingredients

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For the Deviled Eggs

For the Maple-Bacon-Onion Jam

Method

For the Deviled Eggs

  1. 1

    Boil the Eggs

    Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes.

  2. 2

    Cool and Peel the Eggs

    After the eggs have rested, transfer them to an ice bath or run under cold water until completely cooled. Once cooled, gently tap and peel the shells off the eggs.

  3. 3

    Prepare the Filling

    Cut the peeled eggs in half lengthwise and remove the yolks. In a mixing bowl, combine the yolks, mayonnaise, Dijon mustard, salt, black pepper, and smoked paprika. Mash and mix until smooth.

  4. 4

    Fill the Egg Whites

    Spoon or pipe the yolk mixture back into the egg whites. Set aside.

  5. 5

    Garnish with Chives

    Finely chop the chives and sprinkle them over the filled deviled eggs for garnish.

For the Maple-Bacon-Onion Jam

  1. 6

    Cook the Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove and let it drain on paper towels. Once cooled, crumble into small pieces.

  2. 7

    Sauté the Onion

    In the same skillet with some of the bacon fat, add the diced onion and sauté until soft and caramelized, about 8-10 minutes.

  3. 8

    Combine Ingredients for Jam

    Add the crumbled bacon, maple syrup, apple cider vinegar, and black pepper to the sautéed onions. Cook on low heat for another 5-7 minutes, stirring occasionally, until the mixture thickens slightly.

  4. 9

    Cool the Jam

    Remove the skillet from heat and let the maple-bacon-onion jam cool slightly before serving.

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