Description
These Deviled Eggs with Jalapeño Bacon Jam offer a spicy and savory twist on a classic appetizer. Creamy deviled eggs paired with a sweet, smoky, and slightly spicy bacon jam made from crisp bacon, jalapeños, onions, and maple syrup create a perfect flavor balance that’s ideal for parties or a flavorful snack.
Ingredients
Scale
Deviled Eggs
- 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
Jalapeño Bacon Jam
- 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
- Boil the Eggs: Fill a large pot about halfway to two-thirds full with water and bring it to a rolling boil. Slowly lower the eggs into the boiling water one at a time, using a slotted spoon to prevent cracking. Boil eggs for 15 minutes, adjusting time if eggs are smaller. Drain hot water and immediately fill pot with cold water to cool eggs. Peel eggs as soon as they are cool enough to handle.
- Prepare the Deviled Egg Filling: Slice each peeled egg in half lengthwise and carefully remove yolks into a small mixing bowl. Mash yolks and mix thoroughly with mayonnaise, Dijon mustard, celery salt, sugar, and sweet relish until smooth and creamy.
- Fill the Egg Whites: Transfer the yolk mixture into a piping bag or a resealable plastic bag with a small corner cut off. Pipe or spoon the filling into the egg whites. Sprinkle paprika and a pinch of Cajun seasoning on top. Garnish with fresh chopped chives or a spoonful of the jalapeño bacon jam before serving.
- Cook the Bacon: Place bacon in a cold nonstick skillet and heat to medium. Cook until the bacon fat renders and the bacon begins to crisp and foam, about 7 to 10 minutes. Remove bacon bits with a slotted spoon and drain on paper towels. Retain 1 tablespoon of bacon grease in the pan and discard the rest.
- Sauté the Aromatics: Using the same skillet with the reserved bacon grease, add diced onions and jalapeños. Sauté for 2 to 3 minutes until onions are translucent. Add minced garlic and cook for an additional 60 seconds or until fragrant.
- Simmer the Bacon Jam: Return bacon to the skillet. Add maple syrup, brown sugar, apple cider vinegar, and Cajun seasoning. Stir well to combine all ingredients. Let the mixture simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until it reduces and thickens. Adjust consistency by adding water if too thick or more syrup/sugar if too thin.
- Cool and Serve: Remove the skillet from heat and allow the bacon jam to cool; it will thicken further as it cools. Use the jam to top deviled eggs, burgers, or other favorite dishes. Serve and enjoy!
Notes
- Use a slotted spoon when lowering eggs into boiling water to avoid cracking.
- Adjust boiling time based on egg size; smaller eggs require less time.
- For a smoother egg filling, use only the juice from sweet relish instead of the whole relish.
- The bacon jam thickens as it cools; adjust liquid while cooking for preferred consistency.
- Store leftover jalapeño bacon jam in an airtight container refrigerated for up to 1 week.
- Garnish deviled eggs with fresh chives or bacon jam for added flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: deviled eggs, bacon jam, jalapeño, appetizer, party food, spicy bacon, creamy eggs, jalapeño bacon jam, finger food
