Go Back
Deviled eggs have long held a special place in the culinary world as a beloved classic appetizer. Their rich, creamy filling nestled in perfectly boiled egg whites makes them a staple at gatherings, parties, and casual family dinners. However, in a world where culinary creativity reigns supreme, it's time to elevate this classic dish with an innovative twist: Whiskey Bacon Jam Deviled Eggs. This tantalizing combination not only adds a unique flavor profile but also brings an element of surprise that will leave your guests raving about this unforgettable dish.

Whiskey Bacon Jam Deviled Eggs

Elevate your appetizer game with these Whiskey Bacon Jam Deviled Eggs, where classic meets innovative! This scrumptious twist combines creamy egg yolk filling with the smoky sweetness of bacon jam and a hint of whiskey, creating a flavor explosion that will impress your guests. Perfect for parties or family gatherings, these deviled eggs are sure to be a hit. Click through now to explore the full recipe and bring a tasty surprise to your next event!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1/2 cup cooked bacon, chopped

1/4 cup onion, finely diced

1/4 cup brown sugar

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/4 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives, chopped, for garnish

Instructions
 

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.

    After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.

      In a skillet over medium heat, cook the diced onion until soft and translucent, about 5 minutes. Add the chopped bacon and continue to cook until crispy. Mix in the brown sugar, apple cider vinegar, and Worcestershire sauce, stirring until the sugar has dissolved. Cook for an additional 2-3 minutes until thickened. Remove from heat and let cool slightly.

        To the egg yolks, add the Dijon mustard, smoked paprika, salt, and pepper. Mash with a fork until smooth. Slowly fold in the cooled bacon jam mixture until everything is well combined.

          Spoon or pipe the yolk mixture back into the egg whites.

            Garnish with chopped chives for a pop of color.

              Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 halves