Whiskey Bacon Jam Deviled Eggs
Decadent deviled eggs topped with a rich, sweet, and smoky whiskey bacon jam. The creamy egg yolk filling pairs perfectly with the savory bacon and caramelized onion jam, creating an irresistible appetizer for gatherings and special occasions.
Ingredients
Whiskey Bacon Jam
- 8 oz thick-cut bacon chopped
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 0.25 cup whiskey or bourbon
- 0.25 cup brown sugar packed
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 0.5 tsp black pepper
Deviled Egg Filling
- 6 large eggs hard-boiled and peeled
- 0.25 cup mayonnaise
- 1 tsp Dijon mustard
- 0.5 tsp white vinegar
- to taste salt
- to taste black pepper
Garnish
- optional fresh chives chopped
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 8–10 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.
- Add the chopped onion to the skillet and cook for 5–7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute.
- Carefully pour in the whiskey to deglaze the pan, scraping up browned bits from the bottom. Cook for 1–2 minutes until the alcohol smell fades.
- Return the bacon to the skillet. Stir in brown sugar, apple cider vinegar, maple syrup, and black pepper. Bring to a simmer and reduce heat to low.
- Simmer for 15–20 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and let cool.
- Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place yolks in a bowl and arrange egg whites on a serving platter.
- Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, and white vinegar. Mix until smooth and creamy, seasoning with salt and pepper to taste.
- Pipe or spoon the yolk mixture evenly into the egg white halves.
- Top each deviled egg with a small spoonful of whiskey bacon jam and garnish with chopped chives if desired. Serve immediately or refrigerate until ready to serve.
Notes
The bacon jam can be made up to one week in advance and stored in an airtight container in the refrigerator. For extra heat, add a pinch of red pepper flakes while the jam simmers. Ensure the eggs are fully cooled before peeling and filling so they maintain their shape.
