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Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs pair creamy, smooth yolk filling with a thick, glossy bacon jam made with whiskey, maple syrup, and brown sugar. Spoon a little jam over each egg half for a savory-sweet appetizer with crisp bacon in every bite.
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Prep Time 15 minutes
Cook Time 52 minutes
Cooling time 23 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the whiskey bacon jam
  • 8 oz bacon cut into 1/2-inch pieces
  • 1 yellow onion small, finely chopped
  • 1 cloves garlic minced
  • 0.25 cup whiskey
  • 2 tbsp light brown sugar packed
  • 2 tbsp maple syrup pure
  • 2 tbsp apple cider vinegar
  • 0.25 cup water
  • 0.25 tsp black pepper
For the deviled eggs
  • 6 eggs large
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt

Equipment

  • 1 10-inch skillet
  • 1 3-quart saucepan

Method
 

Make the whiskey bacon jam
  1. Cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until browned and crisp.
  2. Transfer the bacon to a paper-towel-lined plate and leave 1 tablespoon of drippings in the skillet.
  3. Add the onion and cook over medium heat for 6–8 minutes, stirring occasionally, until softened and lightly browned.
  4. Add the garlic and cook for 30 seconds.
  5. Pour in the whiskey and simmer for 1 minute, scraping up any browned bits from the skillet.
  6. Stir in the brown sugar, maple syrup, vinegar, water, pepper, and cooked bacon.
  7. Bring the mixture to a simmer.
  8. Cook uncovered over low heat for 20–25 minutes, stirring often, until thick and glossy.
  9. Transfer the jam to a small bowl and let it cool for at least 15 minutes; it will thicken as it cools.
Make the deviled eggs
  1. Place the eggs in a 3-quart saucepan and cover with 1 inch of cold water.
  2. Bring the water to a boil over high heat.
  3. Cover the saucepan, remove it from the heat, and let the eggs stand for 12 minutes.
  4. Transfer the eggs to an ice-water bath and cool for 5–10 minutes.
  5. Peel the eggs and halve them lengthwise.
  6. Place the yolks in a medium bowl.
  7. Mash the yolks with the mayonnaise, Dijon, and salt until smooth.
  8. Spoon or pipe the yolk mixture into the egg whites.
  9. Top each half with about 1 teaspoon of bacon jam.
  10. Refrigerate until serving.

Notes

For the thickest jam, let it cool for at least 15 minutes before topping the eggs. Refrigerate assembled eggs in an airtight container for up to 2 days; freezing is not recommended. For a lighter filling, replace the mayonnaise with plain Greek yogurt.