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.