Farm Fresh Deviled Eggs w/ Candied Bacon and Sweet Onion Marmalade
Ingredients
Candied Bacon
- ½ pound bacon
- ¼ cup brown sugar
Sweet Onion Marmalade
- 2 cups diced red onion
- ½ cup diced bread and butter pickles
- 1 cup granulated sugar
- ½ cup apple cider vinegar
Deviled Eggs
- 10 large hard boiled eggs
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 2 tablespoons white vinegar
- 2 teaspoons dry mustard
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 garlic clove, minced
Instructions
Prepare the Candied Bacon
- Preheat the oven to 350°F.
- Arrange the bacon on a baking sheet.
- Sprinkle evenly with the brown sugar.
- Bake for 10 to 15 minutes, or until crisp.
- Cool and crumble.
Prepare the Marmalade
- Combine the onion, pickles, sugar, and vinegar in a small saucepan.
- Simmer over medium heat for about 30 minutes, stirring occasionally, until thick and jam-like.
- Cool completely.
Prepare the Deviled Eggs
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with the mayonnaise, lemon juice, vinegar, mustard, cayenne, salt, white pepper, and garlic until smooth.
- Spoon or pipe the filling into the egg whites.
Serve
- Spoon a little onion marmalade onto each serving plate.
- Arrange two deviled egg halves on top.
- Sprinkle with candied bacon.
Notes
- Makes 20 deviled egg halves.
- The marmalade can be made several days in advance.
