Hot Damn Hot Brown Deviled Eggs

By: The Local Palate
Hot Brown Deviled Egg

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.

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Serves 4-6

    For the freight house Tomato Jam
  • 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
  • For the Bacon Onion Jam
  • 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
  • For the Hot Brown Deviled Eggs
  • 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
  1. Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.
  2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes.
  3. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least 2 weeks.

Make the Bacon Onion Jam

  1. 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

  1. Halve the hard boiled eggs and remove the yolks and set aside.
  2. 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.
  3. Slowly add the vegetable oil, tasting for seasoning. This should be highly seasoned.
  4. Add the hard boiled egg yolks and process until smooth. Add the sour cream and pulse to incorporate.
  5. Pipe into egg whites and serve with the tomato and bacon onion jam.
  • Recipe By
    Sara Bradley of freight house in Paducah, KY.

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