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Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs with creamy yolk filling and a thick, jammy bourbon-bacon topping. The bacon jam is simmered until glossy, then spooned onto piped egg halves for a sweet-savory bite.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp salt
Whiskey bacon jam
  • 8 oz thick-cut bacon, chopped
  • 0.5 small onion, finely diced
  • 2 tbsp whiskey
  • 3 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 0.25 fresh thyme leaves for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook bacon and make the jam
  1. Cook the chopped thick-cut bacon in a Dutch oven until crisp, then drain all but 1 tablespoon fat.
  2. Add the finely diced onion and cook for 6 minutes until soft.
  3. Add whiskey, brown sugar, maple syrup, and apple cider vinegar for jam, then simmer for 10-15 minutes until thick and jammy, stirring as it reduces.
  4. Cool the bacon jam until it reaches a spoonable, thick texture.
Boil, chill, and prep the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Chill the eggs, peel them, and halve them lengthwise.
Fill and top
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and salt until smooth.
  2. Pipe the yolk mixture into the egg white halves.
  3. Top each with a spoonful of whiskey bacon jam and fresh thyme leaves.

Notes

Pro tip: make the bacon jam ahead and cool it fully so it stays thick when spooned on the eggs. Refrigerate assembled deviled eggs in a covered container for up to 2 days; the bacon jam alone keeps well for about 5 days. Freezing isn’t recommended for assembled eggs because the yolk texture can turn grainy. For a lighter option, use light mayonnaise for the filling while keeping the same jam recipe.