Deviled Eggs with Jalapeño Bacon Jam
This unique twist on a classic dish is the perfect appetizer! These indulgent deviled eggs with jalapeño bacon jam will be a crowd-pleaser.
Ingredients
Deviled Eggs
- 12 Large Eggs
- 1/3 Cup Mayo
- 2 TSP Dijon Mustard
- 1/2 TSP Celery Salt
- 1/2 TSP Cajon/Creole Seasoning
- 1/2 TSP All-Purpose Seasoning Natures Seasoning is my favorite all-purpose by Morton’s
- 1/2 TSP Sugar
- 1 TSP Sweet Relish for a smoother consistency use just the juice from the jarred relish
- Paprika to taste
Jalapeño Bacon Jam
- 16 OZ Bacon 1 package
- 1 Small Yellow Onion Finely Diced
- 3-4 Jalapeno Peppers Seeded and Diced
- 2 Cloves Garlic Minced
- 1/3 Cup Maple Syrup
- 1/4 Cup Brown Sugar
- 1/4 Cup Apple Cider Vinegar
- 1/2 TSP Cajon Seasoning
Instructions
Deviled Eggs
- Fill a large pot of water about 1/2 to 2/3 the way. Bring that water to a boil and then slowly lower your eggs into the boiling water, one at a time. Be sure not to crack the eggs (use a slotted spoon to lower them in). Allow the water to boil for 15 minutes. Reduce cooking time if using smaller eggs. Run off hot water and fill the pot with cold water. Peel immediately.
- Take the cooked eggs and slice in half lengthwise. Gently remove those yolks and place them aside in a small mixing bowl.
- Mix together the egg yolks, mayo, dijon mustard, celery salt, sugar, and sweet relish until smooth.
- Place the egg mixture into a piping bag or a zip-top bag. If using a zip-top bag, set the mixture in the corner of the bag and slice a small hole about the size of a dime in the corner. You can also use a spoon to scoop the mixture into the eggs as well. Top eggs with paprika and a sprinkle of Cajun seasoning. Garnish with either fresh chopped chives or the Jalapeño Bacon Jam. Serve and ENJOY!
Jalapeño Bacon Jam
- Add your bacon to a cold nonstick skillet. Crank heat up to medium and cook the bacon down to render the fat down, approx. 7-10 minutes. Once the bacon starts to foam up, use a slotted spoon to remove it and place it on a paper towel to drain. Remove all but 1 Tbsp of bacon grease from the pan.
- In the same skillet toss in your onions and jalapeños. Sauté for 2-3 minutes to sweat down the veggies. Once onions are slightly translucent, add in your garlic and cook down for an additional 60 seconds or until fragrant.
- Add in your bacon, maple syrup, brown sugar, apple cider vinegar, and seasonings to the skillet. Mix well to combine and allow to simmer over medium-low heat for 12-15 minutes, stirring occasionally. Your mixture should begin to reduce and thicken. If it’s too thick for your liking, you can add a splash of water. If too loose, add more maple syrup or brown sugar.
- Set aside and allow to cool, it will thicken as it cools. Once cooled slightly, you can top your favorite burgers, patty melts, and even deviled eggs! Serve and ENJOY!