Southerleigh Deviled Eggs

Name: Southerleigh Deviled Eggs
Ingredients: 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; 12 in eggs (hard boiled, peeled, cuthalf lengthwise); ¼ cup capers; ¼ cup pickles; 1 cup Crème Fraiche; ¼ cup chives; Salt and pepper

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

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Course Appetizers

Servings

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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Southerleigh Deviled Eggs