Name: Deviled Eggs with Jalapeño Bacon Jam Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 Large Eggs; 1/3 Cup Mayonnaise; 2 TSP Dijon Mustard; 1/2 TSP Celery Salt; 1/2 TSP Cajun/Creole Seasoning; 1/2 TSP All-Purpose Seasoning (Morton’s Nature’s Seasoning recommended); 1/2 TSP Sugar; 1 TSP Sweet Relish (or juice from jarred relish for smoother consistency); Paprika to taste; 16 OZ Bacon (1 package); 1 Small Yellow Onion, finely diced; 3-4 Jalapeño Peppers, seeded and diced; 2 Cloves Garlic, minced; 1/3 Cup Maple Syrup; 1/4 Cup Brown Sugar; 1/4 Cup Apple Cider Vinegar; 1/2 TSP Cajun Seasoning

Ingredients

12 Large Eggs

1/3 Cup Mayonnaise

2 tsp Dijon Mustard

1/2 tsp Celery Salt

1/2 tsp Cajun or Creole Seasoning

1/2 tsp All-Purpose Seasoning (Morton’s Nature’s Seasoning recommended)

1/2 tsp Sugar

1 tsp Sweet Relish (or just the juice for smoother consistency)

Paprika to taste

16 oz Bacon (1 package)

1 Small Yellow Onion, finely diced

3-4 Jalapeño Peppers, seeded and diced

2 Cloves Garlic, minced

1/3 Cup Maple Syrup

1/4 Cup Brown Sugar

1/4 Cup Apple Cider Vinegar

1/2 tsp Cajun Seasoning

Instructions

Step 1: Fill a large pot with water about halfway to two-thirds full and bring it to a boil. Slowly lower the eggs into the boiling water one at a time using a slotted spoon to avoid cracking. Boil for 15 minutes, reducing time for smaller eggs. Drain hot water and immediately fill the pot with cold water to cool the eggs. Peel once cooled.

Step 2: Slice peeled eggs in half lengthwise and gently remove yolks into a small mixing bowl.

Step 3: Mix egg yolks with mayonnaise, Dijon mustard, celery salt, sugar, and sweet relish until smooth.

Step 4: Transfer the yolk mixture to a piping bag or a zip-top bag with a small corner cut off. Pipe or spoon the mixture evenly into the egg whites. Sprinkle with paprika and a pinch of Cajun seasoning. Garnish with fresh chopped chives or the jalapeño bacon jam. Serve and enjoy!

Step 5: To make the Jalapeño Bacon Jam, cook bacon in a cold nonstick skillet over medium heat for 7-10 minutes until fat renders and bacon foams. Remove bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of bacon grease in the pan.

Step 6: Add diced onions and jalapeños to the skillet. Sauté for 2-3 minutes until onions become translucent. Add minced garlic and cook for another 60 seconds until fragrant.

Step 7: Return bacon to the skillet. Stir in maple syrup, brown sugar, apple cider vinegar, and Cajun seasoning. Simmer over medium-low heat for 12-15 minutes, stirring occasionally, until the mixture thickens. Adjust thickness with a splash of water if too thick, or add more maple syrup or brown sugar if too loose.

Step 8: Let the jam cool to thicken further. Use as a topping for deviled eggs, burgers, or patty melts. Serve and enjoy!

Tips & Variations

Use the juice from sweet relish instead of the relish itself for a smoother yolk filling.

Add fresh chopped chives or green onions for extra color and mild flavor.

If you prefer less heat, reduce the amount of jalapeños or remove the seeds completely.

Try substituting maple syrup with honey for a different sweetness profile in the bacon jam.

Storage

Store deviled eggs and jalapeño bacon jam separately in airtight containers in the refrigerator for up to 3 days. Reheat the bacon jam gently in a small pan or microwave before serving if desired. Deviled eggs are best served chilled and should not be left out at room temperature for more than two hours.

FAQs

Can I make this recipe ahead of time?

Yes, both the deviled eggs and bacon jam can be prepared a day in advance. Store them separately in the refrigerator and assemble just before serving for best texture.