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Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs with creamy yolk filling and a sticky jammy bacon topping. Hard-boiled eggs are boiled, rested, chilled, then piped for clean, elegant halves.
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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
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs for the best sturdy halves.
Deviled egg filling
  • 0.5 cup mayonnaise For a smooth, pipeable yolk mixture.
  • 1 tsp Dijon mustard Adds tang and mild heat.
  • 1 tsp apple cider vinegar Brightens the yolk filling.
  • 0.25 tsp salt Adjust to taste if needed.
Whiskey bacon jam
  • 8 oz thick-cut bacon Chop and render until crisp for flavor.
  • 0.5 small onion Finely dice for even cooking.
  • 2 tbsp whiskey Use your preferred whiskey for the jam.
  • 3 tbsp brown sugar Helps thicken and caramelize.
  • 1 tbsp maple syrup Adds rounded sweetness.
  • 1 tbsp apple cider vinegar for jam Balances sweetness and deepens the jam.
  • 0.5 fresh thyme leaves Garnish for a fresh, aromatic finish.

Equipment

  • 1 Dutch oven

Method
 

Make the whiskey bacon jam
  1. Cook the chopped thick-cut bacon in a Dutch oven until crisp, then drain all but 1 tablespoon of fat.
  2. Add the finely diced small onion and cook for 6 minutes until soft.
  3. Stir in the whiskey, brown sugar, maple syrup, and apple cider vinegar for jam, then simmer for 10-15 minutes until thick and jammy.
  4. Cool the jam until no longer hot so it can spoon cleanly onto the eggs.
Cook and prepare the deviled eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil over high heat.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Chill the eggs thoroughly, then peel and halve lengthwise.
  4. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and salt until smooth.
  5. Pipe the yolk filling into the egg whites.
  6. Top each egg with a spoonful of whiskey bacon jam and fresh thyme leaves.

Notes

For the cleanest piping and the smoothest filling, cool the bacon jam fully before assembling and mash yolks until no lumps remain. Refrigerate assembled deviled eggs in a covered container for up to 3 days; the bacon jam keeps up to 1 week and can be frozen up to 2 months (thaw in the fridge). For a lighter option, swap some mayonnaise for Greek yogurt and mix until thick enough to pipe.