DEVILED EGGS WITH BACON JAM

My great-aunt Violet used to make deviled eggs for every family get-together. My dad still talks about snatching one out of the refrigerator before lunch was served! You can bet we’ve carried on the tradition and have deviled eggs at every family function (especially Easter). I prefer a classic deviled egg with a spectacular topping. Basically, these deviled eggs are just carriers for a ridiculously delicious bacon jam. I think Aunt Vitty would approve.

6 large eggs, hard-boiled and peeled

¼ cup mayonnaise

1½ tablespoons sweet pickle relish

1 teaspoon yellow mustard

Salt and freshly ground black pepper to taste

Smoked paprika to taste

Bacon Jam (recipe below)

Makes 12 deviled eggs

BACON JAM

¾ pound quality thick-sliced bacon, cut crosswise into 1-inch pieces

1 medium yellow onion, diced small

2 garlic cloves, minced

¼ cup apple cider vinegar

¼ cup packed dark brown sugar

2 tablespoons real maple syrup

6 tablespoons brewed coffee

Makes 1 cup

1. Halve the eggs lengthwise. Remove the yolks and place in a small bowl.

2. Mash the yolks with a fork, and stir in the mayonnaise, pickle relish, and mustard. Add salt, pepper, and paprika to taste.

3. Use a piping bag to fill the egg whites evenly with the yolk mixture. Garnish with paprika and bacon jam. Store covered in the refrigerator.

4. To make the jam, in a large skillet cook the bacon over medium heat until the fat is rendered and the bacon is lightly browned, about 2 minutes. With a slotted spoon, transfer the bacon to a paper towel.

5. Pour off the excess oil from the pan, and add the onions and garlic. Cook over medium heat until the onions are translucent, about 5 minutes (be careful not to burn the garlic). Add the vinegar, brown sugar, maple syrup, and coffee. Bring the mixture to a boil, stirring frequently. Add the cooked bacon, and stir to combine. Cook on low for 20 to 30 minutes until thickened.

6. Remove the jam from the heat, allow it to cool, and store it in the refrigerator in an airtight container for up to four weeks.

Tip: To easily hard-boil eggs, use older eggs, as they are easier to peel, so let them sit in your refrigerator for at least a week before you boil them. Put the eggs in a single layer in a large saucepan. Cover with at least an inch of cold water (this prevents cracking). Add ½ teaspoon of salt and 1 tablespoon of vinegar. Bring the eggs to a boil over high heat. Boil for 30 seconds, turn off the burner, and remove the pan from the heat. Cover the pan with a tight lid, and leave (off the heat) for 12 minutes. Remove the eggs with a slotted spoon, and place them in a bowl of ice water to stop the cooking.

Note: If you prefer a smoother consistency, after the jam has cooked and thickened, transfer the warm jam to a food processor and pulse until coarsely chopped. Then allow the jam to cool before storing it in the refrigerator.