Deviled Eggs with Pimientos and Bacon Jam

Remove yolks from egg whites and place in a small bowl; set whites aside. To bowl, add pimientos, 1 tablespoon reserved pimiento liquid, mayonnaise, pickles, Dijon, and hot sauce. Using a fork, mash yolks to combine until mixture is smooth. Place egg mixture in a piping bag.

Arrange egg whites on a serving tray. Spoon about ½ teaspoon bacon jam into each egg white. Pipe about 1 tablespoon egg mixture on top of bacon jam. Garnish with okra and red bell pepper, if desired.

In a medium skillet over medium-low heat, combine bacon, onion, and brown sugar. Stir occasionally until bacon is brown and starts to crisp, and onions become translucent and browned, 30 to 35 minutes.

In the work bowl of a food processor, pulse bacon mixture until finely ground and spreadable. Store bacon jam covered in the refrigerator up to 1 week.