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Maple Bacon Jam Deviled Eggs with Coleman All Natural Meats Bacon

Classic deviled eggs topped with a savory-sweet maple bacon jam made with Coleman Meats
Hickory or Applewood bacon an easy make-ahead app for summer
entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

Maple Bacon Jam

  • 6 slices Coleman Meats Hickory or Applewood Bacon Slices
  • ⅓ cup yellow onion, finely diced
  • ¼ teaspoon onion and garlic seasoning blend
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper, freshly cracked
  • 3 tablespoon real maple syrup

Deviled Egg Filling

  • 6 large Eggs
  • ⅓ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh chives, finely chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper, freshly cracked

Instructions
 

  • Crisp the bacon: Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain, reserving the fat in the pan. Once cool, chop the bacon.
  • Sauté the onion: In the same pan with the reserved bacon fat, add the diced onion and sauté over medium heat until softened and lightly golden, about 4-5 minutes.
  • Combine bacon and onion: Add the chopped bacon back to the pan with the onions. Stir in the onion and garlic seasoning blend, kosher salt, and black pepper.
  • Add the maple syrup: Pour in the maple syrup and stir to coat everything. Simmer for 2-3 minutes until slightly thickened and jammy. Remove from heat and let cool slightly.
  • Hard boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
  • Cool and peel: Transfer eggs to an ice bath for 5 minutes to stop cooking, then peel under cool running water.
  • Make the filling: Slice eggs in half lengthwise and pop yolks into a bowl. Mash yolks smooth, then mix in mayonnaise, Dijon mustard, chives, salt, and pepper until creamy.
  • Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
  • Top and serve: Top each egg with a spoonful of warm maple bacon jam. Chill 15-20 minutes if needed, then serve.

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