Deviled eggs with Red Pepper jam and Bacon
Yield: 12 Deviled eggs
Ingredients
· 6 large eggs
· 3 tablespoons of mayonnaise
· ½ tablespoon of Dijon mustard
· 1 teaspoon of apple cider vinegar
· Salt and pepper, to taste
· 4 oz of Jammy Yummy’s Red Pepper Jam
· 2 strips of bacon
METHOD
1. Cut the bacon into small little pieces, place in a cold pan, and then bring up the heat to medium-low, stir frequently. Cook until the bacon pieces are crispy.
2. Bring a pot of water to a boil. Reduce the heat to low to ensure the water is no longer boiling and use a skimmer or slotted spoon to carefully place the eggs in the water to ensure not to crack them. Then bring the heat back up and boil for 14 minutes.
3. Prepare an ice-water bath and set aside. After the 14 minutes have elapsed, remove the eggs from the boiling water and place in the ice water bath.
4. Once the eggs have cooled, peel them and slice them in half. Remove the hard yolk with a spoon and set it aside in a small bowl, and place the hollow egg whites on a plate.
5. Mash the yolks with a fork, add the mayonnaise, mustard, apple cider vinegar, salt, and pepper. Whisk all the ingredients to create a smooth paste.
6. Use a spoon or a piping bag to fill the egg whites with the egg yolk mixture.
7. Garnish with ½ a teaspoon Jammy Yummy’s Red Pepper jam, and two little pieces of crispy bacon.
