(Almost) Famous Deviled Eggs

steps

For the pepper jelly

1. Preheat grill or broiler to high. Place peppers directly on the heat, turning them occasionally, until skins are charred and blistered on all sides.
2. Once roasted, transfer to a heat-safe bowl, cover tightly with plastic wrap, and let steam for at least 10 minutes. (This will loosen the skins for easy peeling.) Once cooled, peel peppers thoroughly, ensuring there are no bits of skin left behind.
3. Chop roasted, peeled peppers and transfer to a blender. Blend until smooth. Transfer to a medium-sized pot and add rice wine vinegar, sugar, and a generous pinch of salt. Stir well and bring mixture to a boil over medium-high heat, ensuring that all ingredients are fully integrated.
4. Let simmer, stirring occasionally, 10 to 12 minutes.
5. Meanwhile, bloom the gelatin: In a small bowl, mix gelatin with about ¼ cup of cold water, stirring until it forms a smooth paste.
6. Once pepper mixture has finished simmering, slowly stir in bloomed gelatin. Cook for another 3 to 5 minutes. Taste and add salt if necessary. (Pro tip: Always taste while hot for the most accurate flavor.)
7. Carefully pour jelly into sterilized jars or containers. Let the mixture cool at room temperature for about 30 minutes before transferring to the refrigerator. Allow jelly to set for at least 24 hours before using.

For the eggs

1. Reserve 2 egg white halves to blend; set the rest aside on a serving plate.
2. In an immersion blender, blend mustard, vegetable oil, and reserved egg whites. Start on a low speed and turn to high. Puree until smooth.
3. In a stand mixer fitted with paddle attachment, combine egg yolks and blended mustard mixture. Beat until it reaches a smooth, pastelike consistency, free of lumps.
4. Add mayonnaise, sour cream, and salt. Continue mixing until texture is smooth and stiff peaks form. (Optional: Pass through a chinois if you prefer zero clumps.)
5. Pipe egg yolk mixture into white halves.
6. Using a squeeze bottle, squeeze a generous dollop of pepper jelly on top of each egg, then add bacon and scallion.