deviled eggs w/ bacon jam

Last weekend I asked the GS to stop at the grocery store on his way home from golf to grab some eggs.

He called me about 45 minutes later. “There’s a guy at Harris Teeter who looks just like Kevin Spacey. I’m pretty sure it’s him. I’ve been following him around the store for 30 minutes!! I haven’t found where they keep the eggs yet though.”

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Questionable, right?

Well he finally found the eggs and made his way home. Then a few hours later our friend Connor sent us this recent paparazzi photo of Francis J. Underwood…


SAME HOODIE, FOLKS. I’m now convinced it was him. And mad that the ONE TIME I ask the GS to go to the grocery store, there’s a celeb sighting.

Although, to be fair, I would not have followed a sketchy dude with his hood up around the store. I would have avoided him at all costs.

In case you’re wondering, the only item the GS can confirm he was buying was orange juice. And yes, he did send his footage to the Daily Mail.

Now I had to do something special with these celeb-kissed eggs, of course. We went to Nepenthe Brewing on Saturday night and had deviled eggs with bacon jam so I decided to recreate them!

Deviled Eggs w/ Bacon Jam

8 eggs

1/4 cup sour cream*

1 tbs Dijon mustard

pinch of chili powder

pinch of paprika

10 slices bacon

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup brown sugar

1/4 cup maple syrup

2 tbs apple cider vinegar

chopped chives, for garnish

*If I’m being honest I would have used mayo here but we were all out. But the sour cream was incredible so maybe I’m a convert. Yes, I have tried Greek yogurt and the texture was definitely different. So I’m going to recommend EITHER mayo or sour cream.

Hard boil your eggs. The method I always use: place eggs in a pot and cover with cold water. Bring to a boil. Once the water is boiling, turn off the heat. Let them sit for 10 minutes, then transfer immediately into ice water. This should stop the cooking process and also help them become easier to peel.

While that’s happening, place the strips of bacon on a baking rack over aluminum foil in a 400 degree oven for 15-20 minutes, or until crispy.


Use the foil to collect the bacon fat, and pour it into a frying pan (about 1-2 tablespoons). Add your diced onion and garlic and cook until translucent. Add the brown sugar, maple syrup, and vinegar and continue to cook down for 5-10 minutes. It should be nice and dark brown and gooey. Chop up the cooked bacon and add that. Stir to combine, then turn off the heat.


Allow the bacon jam to cool. You could definitely do this ahead of time, and I now plan to keep a supply of this in my refrigerator at all times to put on anything and everything. The sweet and savory combo is unreal.

Peel the eggs and slice in half lengthwise. Remove the yolks and combine with the sour cream, mustard, paprika, and chili powder until smooth and whippy. Season to taste with salt and pepper.

Use a teaspoon to scoop the yolk mixture into the egg whites. Top with a pinch of bacon jam and chopped chives.


These were honestly amazing. They will 100% be part of my Masters Sunday menu this weekend. I don’t care about the Masters at all but I’m being asked to cook for a crowd and couldn’t be more excited. They would also be a great app for your Easter meal or any other spring festivities.

And keep an eye out for celebs in your local shopping establishment.


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