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Sweet & Smokey Bacon Jam Deviled Eggs

 

Sweet & Smokey Bacon Jam Deviled Eggs

  • 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

  1. In a heavy bottom pot over medium-high heat, add the bacon and cook until crispy. About 8-10 minutes.

  2. Strain the bacon leaving the rendered fat in a bowl.

  3. When the bacon is cool enough to handle, place on a cutting board and finely chop.

  4. Add 2 TB of the rendered bacon fat and 1 TB unsalted butter into the pot and then add the onions and salt.

  5. Cook for 10-12 minutes, until translucent and softened.

  6. Stir in the brown sugar, sherry vinegar, maple syrup, and thyme into the onion mixture.

  7. Add the bacon and cook for a few more minutes until all ingredients are incorporated.

  8. Adjust the seasoning if needed. Place in a bowl and set aside.

  9. 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.

  10. On a large cutting board, peel the cooked eggs and cut them in half (On their side).

  11. Slice a tiny piece of the bottom of the egg to make a flat surface so the egg half can stand up right.

  12. 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.

  13. Top with a drizzle of fig balsamic. Serve!

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