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Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs with creamy yolk filling and a sticky, jammy bacon topping. Bacon is simmered with whiskey, brown sugar, maple syrup, and vinegar until thick, then spooned over halved eggs.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Deviled egg 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, 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
  • 1 Fresh thyme leaves for garnish

Equipment

  • 1 Dutch oven

Method
 

Make the whiskey bacon jam
  1. Cook the chopped thick-cut bacon until crisp, then drain all but 1 tablespoon fat. You should see browned, crisp bacon pieces and only a thin layer of rendered fat left in the pot.
  2. Add the finely diced onion and cook for 6 minutes until soft. The onion should look translucent and slightly golden at the edges.
  3. Stir in the whiskey, brown sugar, maple syrup, and the 1 tablespoon apple cider vinegar for jam. Reduce to a simmer and scrape up any browned bits from the bottom.
  4. Simmer for 10-15 minutes until thick and jammy, stirring occasionally. The mixture should cling to a spoon and look glossy, like a spread.
  5. Cool the bacon jam until no longer hot. It will thicken further as it cools.
Cook and prep the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Use a steady boil with active bubbles around the eggs.
  2. Cover the pot, remove from the heat, and let the eggs stand 12 minutes. The yolks should be set but still tender-looking when cut.
  3. Chill the eggs, then peel and halve them lengthwise. The whites should hold their shape and the yolk should look smooth, not watery.
Fill and top the deviled eggs
  1. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and salt until smooth. The mixture should be creamy with no visible yolk lumps.
  2. Pipe the filling into the egg whites. Fill each half neatly so the top is evenly mounded.
  3. Top each with a spoonful of whiskey bacon jam and add fresh thyme leaves for garnish. Finish with a glossy dark jam layer and visible thyme flecks.

Notes

For clean piping and a smooth filling, mash the yolks until completely lump-free before mixing in the mayonnaise and seasonings. Refrigerate deviled eggs in an airtight container for up to 3 days; the bacon jam can be refrigerated separately up to 1 week. Freezing isn’t recommended for the eggs, since the texture can turn watery after thawing. If you want a lighter option, use mayonnaise made with olive oil (or reduce mayo slightly and add a bit more Dijon) to keep the filling creamy while cutting richness.