Deviled Eggs with Jalapeño Bacon Jam
Spicy, savory deviled eggs topped with a rich jalapeño bacon jam. Perfect for parties, appetizers, or brunch.
Ingredients
- 6 large eggs hard-boiled and peeled
- 0.25 cup mayonnaise
- 1 tsp Dijon mustard
- 0.5 tsp apple cider vinegar
- 6 slices thick-cut bacon chopped
- 1 small shallot finely diced
- 1 whole jalapeño finely diced, seeds removed for less heat
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar for jam
- 2 tbsp water for jam
- to taste salt and black pepper
- optional fresh cilantro or chives for garnish
Instructions
- Slice the hard-boiled eggs in half lengthwise. Carefully scoop out the yolks into a medium bowl and set the egg white halves on a serving platter.
- Mash the yolks with a fork until fine. Mix in mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy. Season with salt and pepper.
- In a skillet over medium heat, cook chopped bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and leave 1 tbsp bacon grease in the skillet.
- Add diced shallot and jalapeño to the skillet. Cook 3-4 minutes until softened.
- Stir in brown sugar, apple cider vinegar, and water. Simmer 5 minutes, stirring occasionally, until thickened to a syrupy consistency.
- Return crispy bacon to the skillet, stir to coat in the jam, and cook 1 more minute. Remove from heat.
- Pipe the yolk filling into the egg white halves.
- Top each deviled egg with a spoonful of the jalapeño bacon jam. Garnish with fresh cilantro or chives if desired. Serve immediately or chill until ready.
Notes
The jalapeño bacon jam can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat gently before serving. Adjust heat by leaving seeds in the jalapeño or adding red pepper flakes. Ensure egg whites are dry before piping filling to prevent sliding.
