Chef Sara Bradley’s favorite hot brown deviled eggs recipe is topped with house tomato and bacon onion jams to recreate the flavors of a signature Kentucky dish. To serve, pipe deviled egg filling into egg whites then top with dollops of both jams.
recipe
yields
Serves 4-6
½ pound ripe tomatoes, cored and coarsely chopped
⅓ cup sugar
1 tablespoon red wine vinegar
½ tablespoon fresh grated or minced ginger
⅛ teaspoon ground corriander
⅛ teaspoon ground fennel seed
⅛ teaspoon ground celery seed
1 teaspoon salt
½ teaspoon red pepper flakes or cayenne to taste
1 cup bacon, cooked and chopped
1 cup red onion, chopped
1 cup brown sugar
1 cup red wine vinegar
1 teaspoon red chili flake
1 dozen eggs, hard boiled and chilled
3 egg yolks, raw
2 tablespoons salt
1 teaspoon granulated onion
¼ cup caramelized onions
4 tablespoon red wine vinegar
1 cup vegetable oil
¼ cup sour cream
For the freight house Tomato Jam
For the Bacon Onion Jam
For the Hot Brown Deviled Eggs
steps
Make the freight house Tomato Jam
- Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes.
- Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least 2 weeks.
Make the Bacon Onion Jam
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Add all ingredients to a heavy bottom sauce pot and simmer until reduced by at least half. Blend the jam until well combined. Will keep in fridge for weeks.
Make the Hot Brown Deviled Eggs
- Halve the hard boiled eggs and remove the yolks and set aside.
- Make an aioli for the filling base by combining egg yolks, salt, granulated onion, caramelized onion and red wine vinegar to a food processor. Process for about 1 minute.
- Slowly add the vegetable oil, tasting for seasoning. This should be highly seasoned.
- Add the hard boiled egg yolks and process until smooth. Add the sour cream and pulse to incorporate.
- Pipe into egg whites and serve with the tomato and bacon onion jam.
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Recipe By
Sara Bradley of freight house in Paducah, KY.