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Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs with creamy yolk filling and a sticky dark jam topping. Bacon and onion simmer into a thick, jammy spoonful, then you pipe the filling into halved egg whites and garnish with fresh thyme.
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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
Deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp salt
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 for jam
Garnish
  • 1 fresh thyme leaves for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the whiskey bacon jam
  1. Cook the chopped thick-cut bacon in a cast iron skillet until crisp, then drain all but 1 tablespoon 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. Let the whiskey bacon jam cool completely before assembling the eggs.
Cook 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, peel, and halve the eggs lengthwise.
Fill and finish
  1. Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, and salt until smooth.
  2. Pipe the filling into the egg whites.
  3. Top each deviled egg with a spoonful of whiskey bacon jam and add fresh thyme leaves on top.

Notes

Pro tip: cool the bacon jam fully before topping so it stays spoonable and doesn’t loosen the piped filling. Refrigerate assembled deviled eggs in a covered container for up to 3 days; freeze is not recommended due to texture changes. For a lighter option, use light mayonnaise in the yolk mixture while keeping the same bacon jam.