Bacon and Onion Jam Deviled Eggs
Bacon and onion jam deviled eggs recipe - delicious bacon and onion jam topped deviled eggs for an indulgent gourmet egg dish everyone loves!
Servings: 12
Calories: 136kcal
Equipment
Ingredients
- ½ dozen large eggs
- 3 – 4 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ½ tablespoon Onion Jam
- ¼ cup chives - diced or left long for a pretty presentation.
- 1 teaspoon paprika
- 4-6 strips bacon cooked and crumbled or cut into thirds
Instructions
- In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
- Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
- Plunge the eggs into a bowl of ice water to cool for 10 minutes.
- Tap the eggs with the back of a spoon gently.
- Eggs can sit in water overnight for incredibly easy to peel eggs.
- When you're almost ready to serve, peel eggs.
- Cut eggs in half, lengthwise.
- Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
- Add yolks, mayonnaise, and mustard to bowl.
- Whip with a spoon or fork until smooth and fluffy.
- Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
- Set the egg white halves on a serving platter and pipe in the filling.
- Just before serving, sprinkle the deviled eggs with paprika, bacon, a dollop of onion jam, and chives.
- Enjoy!
Nutrition
Serving: 1egg half | Calories: 136kcal | Carbohydrates: 2g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 194mg | Sodium: 202mg | Sugar: 1g