Bacon Jams GIVEAWAY and Recipe for Bacon Jam Deviled Eggs with Pancetta

Guys this post is HUGE! Not only am I sharing a fantastic recipe for deviled eggs, but I’ve partnered with The Bacon Jams to give away a free jar to one of my lucky followers (more about that in a bit!).

As you read in 11 Baltimore Restaurants Doing Deviled Eggs Right, deviled eggs are one of my most recent obsessions and I’m not mad about it. However, I just recently made these babies for the first time! I’ve seen tons of recipes online, but had some plans of my own.

Thanks to a giveaway hosted by Official Food Group, I won a variety pack from The Bacon Jams including their original flavor, Red Chile and Garlic, and Black Pepper. I started putting the original flavor on EVERYTHING and then started experimenting with the others. I thought to myself, how good with this stuff be incorporated in deviled eggs! After a few recipe revamps, I came up with the MOST DELICIOUS combination and I can’t stop making them! And because I love all of your support so much, I decided to host a giveaway myself to pay it forward AND include this recipe!

RULES FOR GIVEAWAY:
1. Head on over to Instagram and follow @neverbeenso and @thebaconjams
2. Like the photo associated with this post/giveaway
3. Tag 2 bacon-loving friends
**Open to U.S. residents only**
Winner will be picked randomly and will receive one jar of his/her choosing (original, red chile and garlic or black pepper). 

Announced Friday, June 17 on Instagram!!

Now for the recipe! First, I tried these without the pancetta to make it easier (and still totally delicious), BUT if you have the time it’s definitely a nice addition of texture!

I read about several different takes on what makes the eggs easiest to peel. I found that adding vinegar and salt to the boiling water, as well as peeling them under cool running water worked nicely. But I’m always up for new tips! Leave your suggestions in the comments below!

NOTE: The recipe below is for 12 deviled eggs (6 whole eggs), but the pictures included show only 6 deviled eggs.

I love using this handheld strainer to gently remove the eggs and place them in a cold water bath.

You will have more pancetta for the servings below.

Who doesn’t love a hot sauce surprise??

Bacon Jam Deviled Eggs with Pancetta

• Servings: 12
• Time: 75 mins
• Difficulty: easy
• Print

Ingredients
6 large eggs
1 tbsp kosher salt
1 tbsp vinegar
½ cup pancetta, cubed
¼ cup mayo
1 tsp yellow mustard
1 tbsp sweet pickle relish
2 tsp bacon jam (any flavor, I used original)
Fresh ground black pepper
Kosher salt
Hot Sauce (any brand, I used Frank’s)

Directions
1. In a saucepan, combine the eggs with cold water and cover by 1 inch. Add 1 tbsp of salt and 1 tbsp vinegar and bring to a boil over high heat. Once boiling, remove the pan from the heat and cover. Let sit for 10 minutes.
2. Fill a bowl halfway with ice and cold water. Once the 10 minutes are up, transfer the eggs to the bowl of ice water and let sit for 5 minutes.
3.  While the eggs are cooking, spray a nonstick pan with cooking spray and heat over medium heat. Fry the pancetta until it starts to brown, transfer to paper-towel lined plate to cool.
4.  Peel the eggs under cold running water. Halve the eggs lengthwise, then carefully pry out the yolks and transfer to a bowl.
5. Add the bacon jam, mayo, mustard, relish, salt and pepper to taste and mash or beat until smooth. (I found that using a hand mixer here makes the filling super smooth).
6. Squirt a dab of hot sauce inside the empty egg white.
7. Fill a sandwich sized plastic bag with the yolk filling (if you fold the edges of the bag down, the bag will be easier to fill). Force all of the filling to one corner of the bag, snip off the end with scissors, and pipe the filling into the egg whites.
8. Top with pancetta.

NOTE: I like to refrigerate my eggs for at least 30 minutes to get them extra cold, but up to you!