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Deviled Eggs with Bacon Jam

Source of Recipe


From "What Can I Bring?" by Elizabeth Heiskell



List of Ingredients



• 12 large eggs
  
• ½ cup mayonnaise
  
• 1 tablespoon pickled okra juice
  
• 2 teaspoons Dijon mustard
  
• ¼ teaspoon kosher salt
  
• ¼ teaspoon black pepper
  
• 3 dashes of hot sauce (such as Tabasco)
  
• Garnishes: fresh thyme and basil leaves
  
• Bacon Jam (recipe follows)
  






Instructions



1. Fill a large saucepan with water to a depth of 1 inch; fit with a steamer basket, and bring to a boil over medium-high. Add the eggs to steamer basket; cover and steam until firm, 12 to 14 minutes. Transfer the eggs to an ice bath; let stand until chilled, 3 to 5 minutes. Peel the eggs.
   
   
2. Cut the eggs in half lengthwise, and remove the yolks, reserving whites. Place the yolks in a bowl, and mash with a fork. Add the mayonnaise, okra juice, mustard, salt, pepper, and hot sauce to the yolks; stir until smooth.
   
   
3. Pipe or spoon the yolk mixture into the egg white halves. Garnish, if desired. Serve immediately with Bacon Jam.
   
   Serves 12
   
   
   Bacon Jam:
   
   â—¦ 16 ounces smoked bacon, chopped
   â—¦ 6 cups chopped yellow onions (from 3 medium onions)
   â—¦ ¼ cup balsamic vinegar
   â—¦ ½ cup packed dark brown sugar
   â—¦ ½ cup water
   â—¦ 1½ teaspoons mustard seeds
   â—¦ 1 teaspoon kosher salt
   â—¦ ½ teaspoon black pepper
   
   Cook the bacon in a Dutch oven over medium, stirring occasionally, until the bacon is just crisp, 12 to 15 minutes. Remove the bacon with a slotted spoon, and drain on a plate lined with paper towels, reserving 1 tablespoon drippings in Dutch oven.
   
   Add the onions to hot drippings; cook over medium, stirring occasionally, until the onion is slightly caramelized, about 12 minutes. Stir in the cooked bacon, vinegar, brown sugar, water, and mustard seeds. Reduce the heat to low, partially cover, and cook, stirring occasionally, until the mixture is the consistency of jam, 1 hour to 1 hour and 10 minutes.
   
   Remove from the heat, and stir in salt and pepper. Cool to room temperature, about 30 minutes. Store in an airtight container in the refrigerator for up to 1 week.
   
   Makes about 1¾ cups