Southerleigh Deviled Eggs

Print Friendly
Southerleigh Deviled Eggs

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Southerleigh makes a statement with their Deviled Eggs- topped with candied bacon jam!

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 tea thyme, fresh leaves only
  • ½ cup  brown sugar

Eggs:

  • 12 eggs, hard boiled, peeled, cut in half lengthwise
  • ¼ cup capers
  • ¼ cup pickles
  • 1 cup Crème Fraiche
  • ¼ cup chives
  • Salt and Pepper

Recipe Info

For the Bacon Jam:
  1. Cook all ingredients together for 30 min over low heat. Cool and remove fat from top of mixture.

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

Print Friendly Save paper with the printer friendly version