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Whiskey Bacon Jam Deviled Eggs

Whiskey bacon jam deviled eggs with a jammy, sticky topping and creamy yolk filling. Hard-cook and chill the eggs, then pipe a smooth mayo-yolk mixture before crowning with whiskey bacon jam and 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
Cuisine: American
Calories: 230
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
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
Garnish
  • 1 Fresh thyme leaves for garnish

Equipment

  • 1 Dutch oven

Method
 

Make the whiskey bacon jam
  1. Cook chopped thick-cut bacon in a Dutch oven until crisp, then drain all but 1 tablespoon fat (keep the pan drippings). Visual cue: bacon should look browned and feel crisp at the edges.
  2. Add the finely diced onion to the bacon fat and cook over medium heat for 6 minutes until soft. Visual cue: onions turn glossy and translucent.
  3. Add whiskey, brown sugar, maple syrup, and apple cider vinegar for jam, then simmer for 10-15 minutes until thick and jammy. Visual cue: the mixture reduces into a sticky, spoon-coating texture.
  4. Cool the whiskey bacon jam to room temperature before assembling the eggs. Visual cue: it thickens as it cools and mounds slightly on a spoon.
Hard-cook and fill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Visual cue: water reaches a full, rolling boil.
  2. Cover the pot, remove it from the heat, and let the eggs stand for 12 minutes. Visual cue: the yolks should look set but still tender when cut.
  3. Chill the eggs thoroughly, then peel and halve them lengthwise. Visual cue: cooled yolks peel cleanly and egg halves hold their shape.
  4. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and salt until smooth. Visual cue: the filling looks uniform and creamy with no lumps.
  5. Pipe or spoon the filling into the egg white halves. Visual cue: filling forms neat ridges or a smooth mound above the whites.
Assemble and serve
  1. Top each deviled egg with a spoonful of whiskey bacon jam. Visual cue: the jam sits glossy and dark on top of the filling.
  2. Finish with fresh thyme leaves. Visual cue: small green flecks add color right before serving.

Notes

For best texture, cool the jam completely before piping filling so it doesn’t loosen the yolk mixture. Store assembled deviled eggs in the refrigerator up to 3 days; keep jam separate if you want the eggs to stay extra tidy. Freezer: no, eggs don’t freeze well. If you want a lighter filling, substitute half the mayonnaise with plain Greek yogurt while mashing until smooth.