Get ready to wow your friends and family with this irresistible deviled egg recipe that is anything but traditional. By adding a sweet, salty, smoky, tangy, and slightly boozy bourbon and onion bacon jam, you can take your deviled eggs to the next level. The combination of rich, salty bacon, sweet yellow onions, smoky chili powder, and a touch of maple syrup and brown sugar creates an over-the-top flavor profile that is sure to impress. And with the addition of onion powder and chives to the egg filling, these deviled eggs are anything but boring with their oniony flavor.

Say hello to Faith, Hope, Love, & Luck’s 50th deviled egg recipe. And yes, you did indeed just read that right. This is our 50th deviled egg recipe. Y’all, this wee deviled egg celebration has been over 10 years in the making. I’d say that it almost seems inconceivable but since I’ve stuffed my face with at least one deviled egg from each and every single one of those 50 recipes, I’m confident that the number is in fact 100% correct. Well y’all, when you’re finally fixin’ to celebrate such a big number, you gosh darn better go all-out, right? No messing about with a plain, simple, fairly namby-pamby recipe. You better make that 50th recipe count. Make it memorable. Make people sit up and take notice. Have everyone drooling in pleasure as they read the name of the recipe. With Bourbon & Onion Bacon Jam, all those things are possible. There might even be a bit of moaning and a few gasps of ecstasy. Y’all, no judgment. Deviled eggs can have that effect, especially when bacon jam is involved.

Ingredients:

Deviled Eggs:

• 6 Extra-Large Hard-Boiled Eggs
• 1/4 Cup Mayonnaise (Additional As Needed)
• 2 Tablespoons Dijon Mustard
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Chili Powder
• 1 Tablespoon Finely Chopped Fresh Chives (Additional for Garnish)
• Finely Ground Sea Salt

Bourbon & Onion Bacon Jam:

• 2 Pounds of Thick-Cut Bacon
• 3 Tablespoons Bacon Grease
• 2 1/2 Cups Sweet Yellow Onions, Finely Chopped
• 1 Tablespoon Chili Powder
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Dry Mustard
• 1/2 Cup Bourbon
• 1/2 Cup Pure Maple Syrup
• 1/4 Cup Apple Cider Vinegar
• 1/2 Cup Light Brown Sugar, Packed

Directions:

Deviled Eggs:

1. Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Add the mayonnaise, mustard, black pepper, onion powder, chili powder, and chives. Mix until smooth. Add more mayonnaise, a tablespoon at a time, until you get the perfect desired deviled egg consistency.
3. Salt to taste.
4. Spoon the filling into the well of each egg, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
5. Place a small amount of bacon jam on top of each deviled egg.
6. Garnish the deviled eggs with additional finely chopped fresh chives.

Bourbon & Onion Bacon Jam:

1. Chop the bacon into small pieces and cook it in a large skillet over medium-high heat. When the bacon is very crispy, remove it from the skillet with a slotted spoon and then allow the bacon to drain on a paper towel-lined plate. Reserve 3 tablespoons of the bacon grease. Set the bacon aside for later use.
2. Place the chopped onions in a non-reactive metal saucepan with the 3 tablespoons of reserved bacon grease. Cook the onions over medium heat for 8 to 12 minutes, stirring occasionally.
3. When the onions are translucent, add the chili powder, salt, pepper, and dry mustard. Stir to combine.
4. Slowly add in the bourbon, being careful not to spill any outside of the saucepan. Increase the heat to high and cook for 3 minutes, stirring constantly.
5. Add the maple syrup; cook for 3 minutes, stirring constantly.
6. Add the vinegar and brown sugar; cook for 3 minutes, stirring constantly.
7. Add the bacon to the saucepan, reduce the heat to medium-low, and cook for 12 minutes, stirring often.
8. Allow the jam to cool some before storing it in airtight glass or freezer-safe containers.

Suggestions:

• To find the original recipe for Bourbon & Onion Bacon Jam, along with additional suggestions and improvements, CLICK HERE. You can also find bacon jam available for sale online.
• CLICK HERE to see the best way to hard-boil eggs.
• This recipe is fairly easy to double if you want to make 1 dozen deviled eggs. You will definitely have more than enough bacon jam.
• I always use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny.
• If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if you’re filling is too runny, you can use the extra yolks to solve that dilemma.
• I always like to add a little bit of salt to deviled egg filling, however, with this recipe, you need to be careful not to add too much because the bacon jam already adds a decent amount of salt.

Improvements:

• Replace the finely chopped chives in this recipe with finely chopped scallions.
• Instead of Dijon mustard, use whole-grain mustard or spicy brown mustard.
• CLICK HERE to see our 50 mouth-watering deviled egg recipes.

Print

Yum

Deviled Eggs with Bourbon & Onion Bacon Jam

Ingredients:

Deviled Eggs:
• 6 Extra-Large Hard-Boiled Eggs
• 1/4 Cup Mayonnaise (Additional As Needed)
• 2 Tablespoons Dijon Mustard
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Chili Powder
• 1 Tablespoon Finely Chopped Fresh Chives (Additional for Garnish)
• Finely Ground Sea Salt
Bourbon & Onion Bacon Jam:
• 2 Pounds of Thick-Cut Bacon
• 3 Tablespoons Bacon Grease
• 2 1/2 Cups Sweet Yellow Onions, Finely Chopped
• 1 Tablespoon Chili Powder
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Dry Mustard
• 1/2 Cup Bourbon
• 1/2 Cup Pure Maple Syrup
• 1/4 Cup Apple Cider Vinegar
• 1/2 Cup Light Brown Sugar, Packed

Directions:

Deviled Eggs:
1. Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
2. Add the mayonnaise, mustard, black pepper, onion powder, chili powder, and chives. Mix until smooth. Add more mayonnaise, a tablespoon at a time, until you get the perfect desired deviled egg consistency.
3. Salt to taste.
4. Spoon the filling into the well of each egg, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
5. Place a small amount of bacon jam on top of each deviled egg.
6. Garnish the deviled eggs with additional finely chopped fresh chives.
Bourbon & Onion Bacon Jam:
7. Chop the bacon into small pieces and cook it in a large skillet over medium-high heat. When the bacon is very crispy, remove it from the skillet with a slotted spoon and then allow the bacon to drain on a paper towel-lined plate. Reserve 3 tablespoons of the bacon grease. Set the bacon aside for later use.
8. Place the chopped onions in a non-reactive metal saucepan with the 3 tablespoons of reserved bacon grease. Cook the onions over medium heat for 8 to 12 minutes, stirring occasionally.
9. When the onions are translucent, add the chili powder, salt, pepper, and dry mustard. Stir to combine.
10. Slowly add in the bourbon, being careful not to spill any outside of the saucepan. Increase the heat to high and cook for 3 minutes, stirring constantly.
11. Add the maple syrup; cook for 3 minutes, stirring constantly.
12. Add the vinegar and brown sugar; cook for 3 minutes, stirring constantly.
13. Add the bacon to the saucepan, reduce the heat to medium-low, and cook for 12 minutes, stirring often.
14. Allow the jam to cool some before storing it in airtight glass or freezer-safe containers.

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Use this Bourbon & Onion Bacon Jam to make these Deviled Eggs with Bourbon & Bacon Onion Jam. This mouthwatering condiment combines the rich saltiness of bacon with the sweetness of yellow onions, smoky chili powder, and a touch of maple syrup and brown sugar. A splash of apple cider vinegar and a hint of bourbon also add a delightful tang and boozy kick to this delectable bacon jam. Whether used as a sandwich spread, mixed with cream cheese for a cracker topping, or even as a unique addition to deviled eggs, this irresistible Bourbon & Onion Bacon jam is guaranteed to have you coming back for more. CLICK HERE for the recipe.