Classic deviled eggs topped with a savory-sweet maple bacon jam made with Coleman Hickory or Applewood bacon — an easy make-ahead app with a big visual payoff for summer entertaining.
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.
2
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.
3
Add the chopped bacon back to the pan with the onions. Stir in the onion and garlic seasoning blend,
kosher salt, and black pepper.
4
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.
5
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.
6
Transfer eggs to an ice bath for 5 minutes to stop cooking, then peel under cool running water.
7
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.
8
Spoon or pipe the yolk mixture back into the egg white halves.
9
Top each egg with a spoonful of warm maple bacon jam. Chill 15-20 minutes if needed, then serve.
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