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Southerleigh's Deviled Eggs

Southerleigh Deviled Eggs

Southerleigh makes a statement with their Deviled Eggs - topped with candied bacon jam!
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Course Appetizers
Servings 8

Ingredients
  

Bacon Jam:

  • 1 Tab canola oil
  • 1 cup bacon ends and pieces
  • ½ cup Onion chopped
  • 1 cup apple cider vinegar
  • 1 teaspoon molasses
  • 2 teaspoon dijon mustard
  • 1 leaves tea thyme freshonly
  • ½ cup brown sugar

Eggs:

  • 12 in eggs hard boiled, peeled, cuthalf lengthwise
  • ¼ cup capers
  • ¼ cup pickles
  • 1 cup Crème Fraiche
  • ¼ cup chives
  • Salt and pepper

Instructions
 

For the Bacon Jam:

  • Cook all ingredients together for 30 min over low heat. Cool and remove fat from top of mixture.

Eggs:

  • Smash egg yolks reserving the whites. Mix in all ingredients until smooth.
  • Pipe egg yolk mixture into whites, top with bacon jam. Sprinkle if desired with paprika and chopped parsley.

Notes

Recipe courtesy of Southerleigh Fine Food & Brewery.
Keyword bacon, bacon jam, candied bacon, candied bacon jam, deviled eggs, eggs, Southerleigh, Southerleigh Deviled Eggs
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