Hot Damn Hot Brown Deviled Eggs

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.

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.