Bacon and Onion Jam Deviled Eggs Recipe

Directions

1. 1
   In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
2. 2
   Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
3. 3
   Plunge the eggs into a bowl of ice water to cool for 10 minutes.
4. 4
   Tap the eggs with the back of a spoon gently.
5. 5
   Eggs can sit in water overnight for incredibly easy to peel eggs.
6. 6
   When you're almost ready to serve, peel eggs.
7. 7
   Cut eggs in half, lengthwise.
8. 8
   Gently use a spoon to scoop out egg yolks.
9. 9
   Place in small bowl nearby.
10. 10
    Add yolks, mayonnaise, and mustard to bowl.
11. 11
    Whip with a spoon or fork until smooth and fluffy.
12. 12
    Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
13. 13
    Set the egg white halves on a serving platter and pipe in the filling.
14. 14
    Just before serving, sprinkle the deviled eggs with paprika, bacon, a dollop of onion jam, and chives.
15. 15
    Enjoy!