Bacon Onion Jam Deviled Eggs
If you are sick of typical deviled eggs for the holidays, adding this AMAZING bacon onion jam is the perfect way to impress everyone…and honestly yourself. The bourbon in this recipe is optional, but I highly recommend adding it for a depth of flavor that’s irresistible.
I sourced the eggs, bacon, and onions from the farmers market. Truly, I don’t think I’ve ever had better bacon in my life. Keep reading for a complete list of vendors you could purchased from if you’re in the Houston area!
Here’s a run down of the lovely vendors you can source from to create this recipe!
4C Market sells high quality, pasture raised meats, eggs and dairy products. Richer soils, greener pastures, and healthier, happier livestock is what it is all about! Everyday the 4C Market team are educating themselves and implementing sustainable farming methods in order to heal the land.
Erbe Ranch is a family owned farm located in Cat Spring, Texas raising grass-fed beef, pastured poultry and pastured pork. The property has been in Farmer Brian’s family for over one hundred thirty five years.
Regen Ranch is a woman owned and run ranch in Oakwood, Texas. With the goal of providing clean food, Christine sells grass fed beef & lamb, pasture raised turkey, and farm fresh eggs.
Synergos Farms is a thriving healthy farm community, synergistically growing food, allowing all things to grow naturally. Located in Santa Fe, Texas, Synergos focuses on regenerative practices that support healthy soil, plants, and animals.
Lolita Specialty Foods wanted to provide a high-quality specialty sauce that you can add or mix with your food. Wanting to hit on the diversity in Houston, Lolita has refined their sauces for different palates. They now sell 4 core flavors to spice up every meal.
Wood Duck is an 87 acre farm, located in Cleveland, Texas. They have a thriving CSA program and have been providing healthy produce to the community for years. Wood Duck is actually in the process of fighting a proposed landfill in San Jacinto County, visit this website to learn more about how you can help!
Plant it Forward works with independent, professional farmers with refugee backgrounds to grow and distribute fresh produce throughout the community. At our market locations we work with farmer Materanya “Pierre” Ruchinagiza, who is originally from the Democratic Republic of Congo. Each market he brings delicious vegetables and good conversation. He’s an amazing asset to the markets and his farming knowledge is invaluable!
Animal Farm is a working, sustainable permaculture center located 65 miles west of Houston. They are dedicated to producing high quality certified organic vegetables and flowers. They sell at our markets, but also have a wonderful CSA program!
Verde Greens located in Houston, Texas, uses a combination of hydroponic and no-till soil cultivation methods to produce healthy, nutritious, pesticide- and herbicide-free leafy greens, herbs, and mixed vegetables for the community.
Sweetwater Farms HTX is a family-owned, urban farm located in Houston, Texas. They are 7 minutes from the loop in the middle of a food desert. It sits on 6 acres of land and is primarily used to teach inner city youth about agriculture through its partnership with TWEF. We grow some of the freshest seasonal veggies! Farm visits are reservation are only!
Ingredients
* indicates item purchased at the farmers market
You can hard boil your eggs and prepare your bacon onion jam ahead of time. The day you plan on serving the eggs, remove the shells and make the egg yolk mixture. Gently re-heat your bacon onion jam over low heat to spoon over the eggs before serving.
Eggs
*1 dozen eggs
3 ½ Tbsp mayonnaise
1 Tbsp dijon mustard
2 tsp white wine vinegar
Salt and pepper to taste
Bacon Onion Jam
*1 lb thick cut bacon sliced in ¼ in pieces
*2 large sweet onions thinly sliced
¼ cup bourbon
3 Tbsp apple cider vinegar
1 Tbsp balsamic vinegar
½ cup brown sugar
½ tsp red pepper flakes
3 Tbsp water
Salt and pepper to taste
Method
Deviled Eggs
Bring a large pot of water to a rolling boil. Take a large spoon and gently place the eggs in the pot (only put 8 eggs in at a time to allow enough space for them to move without cracking).
Set a large bowl of ice water to the side to cool the eggs after boiling.
Set a timer and cook each batch of eggs for 11 minutes. Immediately transfer the boiled eggs to the ice water on the side and let cool for 10 minutes.
To peel, tap an egg all the way arround from one narrow end to the other (typically there’s an air pocket on one of those sides). Gently peel away the eggshell under cold running water.
Once your eggs are peeled, cut each in half, lengthwise and remove the cooked egg yolk. Add all of your cooked egg yolks to a mixing bowl.
Add the mayonnaise, dijon mustard, and white wine vinegar to the bowl with your egg yolks. You can use a fork to break up the egg yolks and mix with the other ingredients until the yolks are smooth.
Once your yolk mixture is fully combined and smooth, put 1 ½ tsp. of the mixture into each egg half.
Bacon Onion Jam
Heat a large cast iron skillet or dutch oven over medium-low heat. Place the sliced bacon into the dutch oven and cook until the fat is rendered from the bacon. Once the bacon pieces are crispy, turn the heat off. Use a slated spoon to remove the bacon and place on a plate lined with a paper towel to soak up extra grease.
Leave 2-3 tablespoons of the bacon grease in the skillet, removing the rest.
You can save your extra bacon grease! Place a coffee filter over a glass jar, securing it with a rubber band around the lid of the jar. Pour the grease from your skillet into the jar, through the coffee filter. The filter will catch any burnt bits in the grease, and you’ll be left with bacon fat to use in other recipes!
Turn your heat back on to medium heat and add your sliced onions to the skillet, stirring to coat the onion slices in the bacon fat. Add a pinch of salt and stir frequently for about 20 minutes until the onions have fully caramelized. You’ll know you’re on the right track when the onions lose a significant amount of volume and turn golden and gummy in texture.
Add the bourbon, stirring to mix. Allow the alcohol cook off for about 5 minutes.
Add the apple cider vinegar, balsamic vinegar, brown sugar, water and red pepper flakes. Cook for an additional 10 minutes, stirring frequently.
Give it a try, and add salt and pepper to taste
Scoop about 1 tsp of the mixture ontop of each filled deviled egg and enjoy!
Thank you for following along and supporting local!
xxCB