Go Back

Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs with creamy yolk filling and a sticky jammy topping. Hard-boiled eggs are chilled, halved, filled, and finished with thyme and whiskey bacon jam.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use 12 large eggs for hard-boiling.
Deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar Use for the filling (not the jam).
  • 0.25 tsp salt
Whiskey bacon jam
  • 8 oz thick-cut bacon Chop; cook until crisp, then drain all but 1 tablespoon fat.
  • 0.5 small onion Finely dice; sauté until soft.
  • 2 tbsp whiskey
  • 3 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar Use 1 tablespoon for the jam.
Garnish
  • Fresh thyme leaves For garnish on top of the filled eggs.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make whiskey bacon jam
  1. In a skillet, cook chopped thick-cut bacon until crisp, then drain all but 1 tablespoon fat.
  2. Add finely diced onion and cook for 6 minutes until soft.
  3. Add whiskey, brown sugar, maple syrup, and the jam vinegar, then simmer for 10-15 minutes until thick and jammy, stirring as it reduces.
  4. Cool the bacon jam completely before topping the eggs.
Hard-boil and prep eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil.
  2. Cover the pot, remove from the heat, and let stand for 12 minutes.
  3. Chill the eggs, peel them, then halve them lengthwise.
Fill and garnish
  1. Mash the yolks with mayonnaise, Dijon, filling vinegar, and salt until smooth.
  2. Pipe the filling into the egg whites.
  3. Top each with a spoonful of whiskey bacon jam and finish with fresh thyme leaves.

Notes

Pro tip: cool the bacon jam fully before assembling so it stays thick when spooned onto the deviled eggs. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the yolk filling and egg texture can get watery. For a lighter option, use reduced-fat mayonnaise to cut calories while keeping the filling smooth.