DEVILED EGGS WITH TOMATO BACON JAM
I was out to lunch recently and ordered deviled eggs. After scraping my plate, I was OBSESSED. Deviled eggs for me are such a hit or miss thing. If they are there I eat them, and if they aren't I never think about them. But that day after having some really well prepared creole deviled eggs I knew I had to recreate my own version, and of course they had to be fabulous. The fabulous effect comes from the smokey bacon (because, duh) and kewpie mayo. Kewpie mayo is a Japanese mayo that I had discovered years ago when I was working in a professional kitchen. It's base is egg yolks so it is really rich and creamy and also made with vinegar which gives it a slight tang. I keep 2 bottles of kewpie mayo in my house at all times and I just knew it would add amazing flavor to these deviled eggs. And I was right. Sweet and smokey flavor from the tomato bacon jam, and a slight umami flavor from the kewpie makes fabulously delicious bite.
Deviled Eggs w. Tomato Bacon Jam
6 eggs, boiled and cut in half with yolks separated
3 strips of thick cut bacon, chopped
1/2 pint of cherry tomatoes, cut in half
1/2 white onion, minced
1 heaping Tablespoon of cream cheese
1 heaping Tablespoon of kewpie mayo
course ground pepper
In a medium sized skillet, cook bacon over a moderate flame until the bacon begins to render and become brown. Once browned, add the minced onions and tomatoes and cook until tomatoes are soft. Add sugar, chili powder, salt and pepper to your desired taste and continue to cook until tomatoes begin to turn into a jam like consistency. Add a small amount of water if the sugar is browning to quickly. Once the the jam becomes thick, remove from heat and set aside.
In a medium size bowl, combine cooked egg yolks and the remaining 7 ingredients until smooth with minimal lumps. Adjust seasoning to your taste. Spoon a small amount of filling inside the eggs, and top with the bacon jam. Serve immediately.