Name: Sweet & Smokey Bacon Jam Deviled Eggs
Ingredients: 2 Sweet Yellow Onions (Thinly Sliced); 1/2 Lb Smoked Applewood Thick Bacon (Cooked and Finely Chopped); 1 TB Unsalted Butter; 1/4 Cup Brown Sugar; 1/2 Tsp Salt; 1 TB Sherry Vinegar; 1 TB Maple Syrup; 1 Tsp Thyme (Dried); 6 Large Brown Eggs (Cooked); 1 Large Avocado; 1 Small Jar Pimentos (Chopped); Fig Balsamic Reduction OR Balsamic Reduction

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Sweet & Smokey Bacon Jam Deviled Eggs

Chef Kai Chase

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Ingredients

2 Sweet Yellow Onions Thinly Sliced
1/2 Lb Smoked Applewood Thick Bacon Cooked and Finely Chopped
1 TB Unsalted Butter
1/4 Cup Brown Sugar
1/2 Tsp Salt
1 TB Sherry Vinegar
1 TB Maple Syrup
1 Tsp Thyme Dried
6 Large Brown Eggs Cooked
1 Large Avocado
1 Small Jar Pimentos Chopped
Fig Balsamic Reduction OR Balsamic Reduction

Instructions

In a heavy bottom pot over medium-high heat, add the bacon and cook until crispy. About 8-10 minutes.
Strain the bacon leaving the rendered fat in a bowl.
When the bacon is cool enough to handle, place on a cutting board and finely chop.
Add 2 TB of the rendered bacon fat and 1 TB unsalted butter into the pot and then add the onions and salt.
Cook for 10-12 minutes, until translucent and softened.
Stir in the brown sugar, sherry vinegar, maple syrup, and thyme into the onion mixture.
Add the bacon and cook for a few more minutes until all ingredients are incorporated.
Adjust the seasoning if needed. Place in a bowl and set aside.
In a small mixing bowl, mash the avocado flesh and add the chopped pimento (drained). Season with a pinch of sea salt to taste. Set aside.
On a large cutting board, peel the cooked eggs and cut them in half (On their side).
Slice a tiny piece of the bottom of the egg to make a flat surface so the egg half can stand up right.
Using a small spoon, gently spread a small dollop of mashed avocado atop of the hard egg yolk, squeeze a drop of fig balsamic and then top with the caramelized onion bacon jam.
Top with a drizzle of fig balsamic. Serve!