The Devil's Bacon Jam Eggs September 09 2013


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 2 oz The Bacon Jams Red Chile & Garlic Spreadable Bacon


Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Peel under cold running water. Dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper. Mix well. Optional: Fold in The Bacon Jams Red Chile & Garlic Spreadable Bacon or reserve for later.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Optional: Garnish each egg with a dollop of The Bacon Jams Red Chile & Garlic Spreadable Bacon.