Brushfire Deviled Eggs

Prep Time:  20 minutes

 

Cook Time:  20 minutes

 

Total Time:  40 minutes

 

Yield:  12 servings

 

 

Ingredients: 

 

Brushfire Farms Original Glaze

 

Brushfire Farms Pear Burner Jam

 

6 hard boiled eggs

 

3 strips of thick cut Kiolbassa Bacon

 

¼ Cup Dukes Mayonnaise

 

1 Tbsp. Schilo’s Hot Mustard

 

1 Tbsp. Sweet Relish

 

1 Tbsp. fresh chopped Chives

 

2 Tbsp. Brown Sugar

 

Paprika

 

Cupcake Filler that can be purchased for under $10.00 via Amazon

 

 

Process: 

 

Step 1:  Preheat oven to 400°.  Line a baking sheet in foil and place a grill rack on top of that.  Place three strips of bacon on grill rack.  Sprinkle Brown Sugar on top side of each strip of bacon and then drizzle a thin line of Original Glaze down the middle of each bacon strip.  Cook for 20 minutes or until golden brown and crispy.  Remove from oven and let cool.  Once cool, cut into 1 inch square.

 

Step 2:  Slice hardboiled eggs in half, length-wise, and carefully remove the yolks with a small spoon.  Place yolks in a mixing bowl and add Mayo, Hot Mustard, Sweet Relish and salt to taste.  Mix together with a fork until smooth. 

 

Step 3:  Spoon filling into cupcake filler and then squeeze filling into each egg. 

 

Step 4:  Lightly season deviled eggs with Paprika.  Place a small dollop or roughly ½ a tsp. of Pear Burner Jam on top, then place the bacon square in to the filling and jam so it sits upright at an angle.  Garnish with fresh chopped chives and enjoy!