Deviled Eggs 2 Ways _ Jalapeno Bacon Jam & Crab Stuffed Deviled Eggs

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Again, that's tipsysake.com and make sure you drink responsibly. What's up, guys? Welcome back. Memorial Day is right around the corner and that means it's cookout season, but no cookout is complete without delicious deviled eggs. And today I'm gonna show you deviled eggs, not one, but two different ways. We've got the jalapeno bacon jam and we've got jumbo lump crab meat. But before we do that, please take a quick second to subscribe to the channel. Make sure you hit that bell to enable notifications as well. All right, guys, meet me in the kitchen. Let's make it happen. Obviously we can't have deviled eggs without good quality eggs. Here we have six eggs that we'll be using today along with some Duke's mayonnaise, some sweet relish or sweet pickle juice, Dijon mustard, and apple cider vinegar. First things first, we need to boil our eggs. There's a couple of different ways you can do this, guys. You can boil the eggs for 12 minutes and they should come out perfect, or you can bring the eggs up to a boil, kill the heat, put the lid on, and let that go for 20 minutes. Both of those methods will result in perfectly cooked eggs. Once the eggs are cooked, we're gonna add them to some ice water and let them hang out for a minute while we prep our jalapeno bacon jam. Now let this serve as a warning, guys, that this stuff is absolutely addictive, so tread lightly. We're gonna slice up six or seven slices of thick cut bacon. Use whatever bacon you enjoy. For this recipe, I like to use something like a applewood smoked. I've used maple in the past and that's been good as well. Once the bacon is sliced up, you can set that aside, and then we're moving on to the jalapenos. For this recipe, I like to use three or four jalapenos with the seeds removed. Depending on how spicy you want this to be, you can add more or less. Quick reminder, guys, that all the specific measurements and ingredients for this recipe can be found in the description box below, so don't forget to check that out. As you can see here, we're slicing the jalapenos in half. I'm gonna remove the seeds, and then we're gonna dice them up into bite-sized pieces. This jalapeno bacon jam is great on hamburgers. It's fantastic on sandwiches. Really, you can put it on anything. Serve it with a charcuterie board, on some crackers. You really can't go wrong, guys. I end up eating this stuff with a spoon. It's really that good. I can't wait for you guys to try this recipe. There we go, we got the jalapenos diced up, and then there is our onion, one onion in total. In a cold skillet, we're gonna add our bacon. We want this to start cooking real low and slow. That way, the fat has time to render from the bacon. That's gonna help add flavor to the onions and everything else that we're gonna add here in just a moment. So start off with a cold skillet. We're gonna increase the heat to medium. Over time, you can bump it up to medium-high to speed things up a little bit once you start to see the fat rendering like you see right here. If there's too much fat, you can always drain some off, which I tend to do. You wanna have about a tablespoon or so in the pan. Then we're gonna add the jalapenos and the onions. Saute those over medium heat. Allow them to begin to start getting tender for us. Then we can add in some garlic, about a tablespoon or so of minced garlic or garlic paste. Whatever garlic you have on hand will be just fine. We're gonna add back in the bacon. Give that a mix to make sure everything is evenly distributed. Your house is gonna be smelling amazing. Your guests are gonna be asking what's going on. You'll be in the comments thanking me later. There we go. Now we're going in with that garlic we talked about. Again, about a tablespoon or so. You can add more or less depending on how much you enjoy the garlic flavor. Totally up to you. As with anything, guys, make sure you taste as you go and adjust the flavor to your preference. This particular recipe is not overly spicy because of all the sugar and sweetness that we're gonna add to it here in a moment. But if you want it to be extra spicy, you can leave the seeds in. You can add more jalapenos. You can mix in a habanero pepper. Get crazy and do whatever you think makes sense depending on your personal preferences. We're going in with one half cup of brown sugar. This is gonna start the caramelization process. This is basically like candying the mixture here. That brown sugar is gonna caramelize beautifully. There we go. Once it starts to cook down, you can tell that it's almost like a syrup-like consistency. We need to add some liquid to the party to kind of deglaze the skillet. And what better liquid to use than a little bit of bourbon? You guys know me. I'm gonna take a sip. You gotta taste as you go, right? Cheers, my friends. Using basil, hate in bourbon, but use whatever you have on hand. You can leave the bourbon out completely if you want to. We're also going in with a couple tablespoons of maple syrup and apple cider vinegar. Another quick reminder, guys, that all the specific measurements and ingredients for this recipe can be found in the description box below, so don't forget to check that out. Now we just wanna simmer this for a couple minutes to allow all that liquid to reduce and evaporate, leaving behind the most delicious mixture you've probably ever tasted in your life. I'll take full responsibility for that. Take a look at what we got right here, my friends. Now that we got that delicious jalapeno bacon jam out of the way, we're gonna remove that from the heat and allow it to cool and get to work on our eggs. Use whatever method works best for you. I like to crack mine and roll them a little bit to help that shell come off. There's always at least one egg that doesn't wanna cooperate with you, so I always make one or two extra because one, I like to use the extra yolks for my filling, and two, I just know that one of them's gonna end up being the ugly duckling, so just prepare for the worst-case scenario. So there we go. Rinse your eggs off under cold water. Make sure there's no shell left. Here are the two ugly ones that we got that didn't wanna cooperate with us. Thanks a lot, guys. We're gonna go ahead and cut them in half and use the yolks. We're gonna add the yolks to the mixing bowl that we're gonna add all of our yolks to and kinda make our deviled egg mixture. Then you can do whatever you want with those egg whites. You can save them for the chef's taste or you can eat them for breakfast, whatever you wanna do. Eggs are too expensive right now, so don't throw them away. We're gonna go ahead and add all those egg yolks to the mixing bowl. Then we're going in with our mayonnaise, our Dijon mustard, all that good stuff. Set your egg whites to the side because we'll be using them later for obvious reasons. There goes the Duke's mayo. Here comes the Dijon mustard. Let me know in the comments how you like your deviled eggs. This is a simple recipe since we have a lot of toppings going on these eggs. I don't wanna overcomplicate the situation. I'm also not adding any relish, just the pickle juice because I wanna be able to pipe these into the egg whites and I don't want anything to get in the way of that. So we're gonna mix all this together with a spatula and then we're gonna break out a whisk to make sure it's nice and smooth, smoother than a three-day weekend. You really wanna be kinda aggressive here, guys. That way you get a real smooth consistency that's gonna make for the best-looking deviled eggs. Now we're going in with the juice from some sweet relish. You could also use sweet pickles for this, whatever you have on hand to work. A pinch of sugar wouldn't hurt here either to balance the acidity. Of course, we gotta season it up. I'm going in with my all-purpose seasoning or just use a little salt and pepper. And then we're bringing some Old Bay to the party. I live in Chesapeake. That's how we get down. If you wanna do paprika, then do your thing. But trust me when I tell you that Old Bay brings a little extra flavor to the situation. Give it a try if you've never tried it before. Plus, we're adding some crab to one of these deviled eggs, so those flavors just play really nicely together. And there we have it, my friends. That is my deviled egg mixture right there, nice and simple. Again, since we're using toppings, we don't wanna get too complicated. You can use a Ziploc bag or one of these piping bags that you see right here. And now it's time to have some fun, my friends. I'm going down first with a little bit of this lump crab meat right into the egg white, and then I'm gonna pipe in that delicious deviled egg filling. Don't be shy with this stuff, guys. You wanna pipe it in there nice and evenly and make sure it has a little bit of height. There we go. After a little struggle, we're flowing nicely now. And then we're gonna add a little bit more crab meat to the top of this with whatever garnish you prefer. You can use like a green onion garnish. Today, I used dill because it's pretty and the flavors go well with seafood, so use whatever you like. There we go. We got some lump crab meat, a little dill, and of course, we're gonna top that with some Old Bay. And that is gonna be our Chesapeake-style deviled egg or a crab and Old Bay deviled egg, whatever you wanna call it. And then the other one, my friends, is getting topped with that delicious jalapeno bacon jam, a little diced chive garnish. Now it's time to plate this up. Brace yourself for a trademark money shot. Say it with me, guys. Looking good. All right, guys, time for the moment of truth. I've been waiting long enough. I'm going in for the jalapeno bacon jam deviled egg first. All right, my friends, it's time to dig in for this crab deviled egg. Both of those were absolutely delicious. I don't know which one I like better, so I'm gonna combine the two, because why the hell not? Let me know what you think in the comments. Give your boy a thumbs up. Hit that subscribe button and the bell to enable notifications. And as always, thank you for your support.