Deviled Eggs with Gifford’s Bacon Jam

Brandon Frohne, Culinary Director at Holler & Dash

THE GOODS:

For the Eggs:

12 large eggs, hard boiled and peeled

1/2 cup Duke’s Mayonnaise

2 tbsp chopped bread & butter pickles

2 tsp Dijon mustard

Salt and pepper to taste

1/2 tbsp roasted garlic

Gifford’s Bacon Jam* for garnish

For the Jam:

1 1/2 pounds sliced Gifford’s bacon, cut crosswise into 1/4 inch pieces

1 medium yellow onion, diced small

3 garlic cloves, smashed and peeled

1/2 cup cider vinegar

1/2 cup packed dark brown sugar

1/4 cup maple syrup

3/4 cup brewed coffee

INSTRUCTIONS: 

Method for the Eggs:

Half eggs and remove yolks with a spoon (save egg whites for later). Place yolks in food processor.  Add mayonnaise, chopped pickles, Dijon mustard, salt, pepper, and roasted garlic. Pulverize for 10-15 seconds until the mixture is smooth.   

Run egg whites under cold running water to remove any leftover pieces of yolk. Place egg whites on paper towels to drain excess water.  Place the yolk mixture into a piping bag. Pipe eggs with yolk mixture. Top with Gifford’s Bacon Jam.  

Method for Jam:

Cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned (about 20 minutes).

Transfer bacon to paper towels to drain.

Reserve 2 tbsp of bacon fat and place into a medium size pot. Add onions, garlic, and cook over medium heat for 5 minutes, until onions are translucent. Add vinegar, brown sugar, maple syrup, and coffee. Bring to a boil, stirring and scraping up browned bits from pot, about 2 minutes.

Add cooked bacon, stirring to combine. Cook on medium heat in a pan, uncovered, until liquid is syrupy (about 15-20 minutes). Remove from the heat and allow to cool to room temperature. Yields 2-3 cups.  

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