At our house, it doesn’t get any better than deviled eggs with bacon. Bourbon candied bacon, that is. If you can resist these bacon-loaded deviled eggs, then there is most definitely a huge problem because we certainly can’t. These are clearly an appetizer that will disappear in the blink of an eye, so to be safe, we suggest doubling the recipe.
Y’all know how much I love a deviled egg, and y’all know how much I love bacon, so putting the two of them together just makes a whole lotta sense in my crazy little world of kitchen experimenting. The texture is perhaps a bit off, due to the oil content of the bacon, but who cares about that? Certainly not I, I have way too many other things to be concerned about. Like how Brenna is slowly destroying my new bed sheets because she refuses to jump on the bed anymore, using her claws instead to slowly drag her troublesome body up onto the bed in an attempt to make my life a living nightmare. Like my car not having had an oil change since Bob bought it for me, as well as it having several recalls that need to be addressed; I’m just waiting for the sunroof to shatter on me any day now. Like my job slowly driving me insane with its endless meetings about nothing. What exactly is the purpose, other than to drive me absolutely bat shit crazy with boredom? So why would I ever waste time worrying about a deviled egg? Nope, not gonna happen. The only time I will waste on deviled eggs with bourbon candied bacon will be the time it takes to get one of the little yummy bites of heaven into my mouth. Then I’ll start worrying about how long I should wait to eat the second, or third, or tenth. There is no such thing as too many deviled eggs.
Ingredients:
Deviled Eggs:
- 12 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Maple Syrup
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Ground Chipotle Powder
- 3 Slices Bourbon Candied Bacon, Chopped
Garnish:
- Freshly Chopped Chives
- 3 Slices Bourbon Candied Bacon, Chopped
Bourbon Candied Bacon:
- 1/2 Cup Light Brown Sugar, Packed
- 4 Tablespoons Grade B Maple Syrup
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Bourbon
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Chipotle Powder
- 1 Pound Thick-Cut Bacon
Directions:
Deviled Eggs:
- Slice each hard-boiled egg in half lengthwise, and place the yolk of each egg into a food processor.
- Add the remaining deviled egg ingredients and process for 1 minute, or until completely smooth.
- Fill a Ziploc bag with the mixture, snip off the corner, and fill the well of each egg.
Garnish:
- Garnish with chives and additional candied bacon.
Bourbon Candied Bacon:
- Preheat oven to 350 degrees.
- Line a baking sheet with tin foil, and place a baking rack on top; set aside.
- Whisk together all ingredients, except for the bacon, in a large mixing bowl.
- Add the bacon, and thoroughly coat using your hands.
- Place the bacon slices on top of the baking rack, making sure that they do not touch one another.
- Bake for 20 to 30 minutes, or until the bacon is crunchy and browned.
- Allow the bacon to rest for 5 minutes, before removing it from the baking rack.
Suggestions:
- CLICK HERE for How to Hard-Boil Eggs.
- The filling mixture will have a different texture than most deviled eggs, due to the oil in the bacon. It may look funny, but don’t worry, it will taste amazing. If you want to make the egg mixture thicker, blend everything together, except for the Bourbon Candied Bacon. Mince the Bourbon Candied Bacon with a sharp kitchen knife, and fold it gently into the egg filling mixture before filling the eggs.
- Store the extra Bourbon Candied Bacon between sheets of parchment paper in a Ziploc bag.
Improvements:
- Fold chopped pecans into the deviled egg mixture.
- Make extra Bourbon Candied Bacon. Trust me.
- CLICK HERE to see our many other deviled egg recipes.
Ingredients:
- 12 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Maple Syrup
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Ground Chipotle Powder
- 3 Slices Bourbon Candied Bacon, Chopped
- Freshly Chopped Chives
- 3 Slices Bourbon Candied Bacon, Chopped
- 1/2 Cup Light Brown Sugar, Packed
- 4 Tablespoons Grade B Maple Syrup
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Bourbon
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Chipotle Powder
- 1 Pound Thick-Cut Bacon
Directions:
- Slice each hard-boiled egg in half lengthwise, and place the yolk of each egg into a food processor.
- Add the remaining deviled egg ingredients and process for 1 minute, or until completely smooth.
- Fill a Ziploc bag with the mixture, snip off the corner, and fill the well of each egg.
- Garnish with chives and additional candied bacon.
- Preheat oven to 350 degrees.
- Line a baking sheet with tin foil, and place a baking rack on top; set aside.
- Whisk together all ingredients, except for the bacon, in a large mixing bowl.
- Add the bacon, and thoroughly coat using your hands.
- Place the bacon slices on top of the baking rack, making sure that they do not touch one another.
- Bake for 20 to 30 minutes, or until the bacon is crunchy and browned.
- Allow the bacon to rest for 5 minutes, before removing it from the baking rack.
PIN THIS RECIPE
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TASTE OF HOME FEATURED RECIPE
This “Bourbon Candied Bacon Deviled Eggs” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was a “Recipe Star” featured recipe in Taste of Home and was featured in the Taste of Home “Annual Recipes 2017” and “Farmhouse Family Dinners” Cookbooks.
