Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs with silky yolk filling and a thick, jammy bacon relish simmered until sticky. Crisp bacon, softened onion, and a sweet-savory whiskey sauce create a bold topping for neatly piped deviled halves.

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Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 115

Ingredients Equipment Method Notes

Ingredients

Eggs and filling

12 large eggs
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
0.5 small onion
2 tbsp whiskey
3 tbsp brown sugar
1 tbsp maple syrup
1 tbsp apple cider vinegar for jam

Garnish

1 fresh thyme leaves for garnish

Equipment

1 sheet pan

Method

Cook bacon and make the whiskey bacon jam

Cook the thick-cut bacon in a skillet until crisp. Drain all but 1 tablespoon fat, then add the diced onion and cook for 6 minutes until soft.
Add whiskey, brown sugar, maple syrup, and apple cider vinegar for jam to the skillet with the bacon. Simmer for 10-15 minutes until thick and jammy, then cool completely.

Boil and prep the eggs

Place the large eggs in a pot and cover with cold water. Bring to a boil.
Cover the pot, remove it from the heat, and let the eggs stand for 12 minutes. Chill, then peel and halve the eggs lengthwise.

Make the yolk filling and assemble

Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, and salt until smooth. Pipe the filling into the egg whites.
Top each deviled egg with a spoonful of whiskey bacon jam and finish with fresh thyme leaves for garnish.

Notes

For the cleanest deviled egg halves, cool the jam fully before topping so it doesn’t loosen the filling. Store assembled deviled eggs covered in the refrigerator for up to 3 days; keep jam separately up to 1 week. Freezing isn’t recommended for the eggs. For a lighter option, use light mayonnaise in the yolk mixture.