Sweet & Smokey Bacon Jam Deviled Eggs


Sweet & Smokey Bacon Jam Deviled Eggs By Chef Kai Chase

Sweet & Smokey Bacon Jam Deviled Eggs

Chef Kai Chase


  • 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


  • 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!