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Last week I gave you the recipe for deviled eggs, and this week I give you the extras that I promised would take them over the top!
From ‘Magnolia Table’, by Joanna Gaines, 2018:
4 tablespoons (1/2 stick) unsalted butter
1 medium white onion, cut into 1/4 inch dice
1 cup packed light brown sugar
One 4 ounce can diced jalapeños, undrained (about 1/2 cup)
2 tablespoons stone-ground mustard
In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent and tender, about 6 minutes. Add the brown sugar, jalapeños with their juice, and mustard. Stir and cook until bubbling. Reduce the heat slightly and simmer until the mixture is flavorful and thick enough to coat the back of a spoon, about 30 minutes.
Let cool slightly before using. Store in a covered container in the refrigerator for up to 1 week.
1/2 pound of bacon
1/4 cup light brown sugar
Preheat oven to 375°F and line a rimmed baking sheet with foil.
Spread the brown sugar on a plate. Press both sides of each bacon slice in the brown sugar to coat and arrange the slices on the lined baking sheet. Bake until crispy, 14 to 16 minutes. Let cool on the baking sheet.
If you made the deviled eggs to go with this, you can then chop up the bacon and generously top the eggs with it. If you just made the bacon, enjoy it however you’d like!
Pro tip: The meal I ate that inspired me to hunt down these recipes to share with you is served as whole slices of bacon next to the deviled eggs, and the drip jam on a platter, and it’s at your discretion how to mix and eat. Try it, it’s worth it! Enjoy!