Unlike most deviled egg recipes, this one calls for 15 hard-boiled eggs instead of 12. You’ll have 24 deviled eggs to serve at your cookout, picnic, or party, and 6 to sample and taste-test beforehand. No more sneaking a deviled egg, thus leaving an empty space in your egg tray. And, with tons of bacon and a homemade bourbon glaze, these are deviled eggs you’re definitely going to want to sample.

By now, you know that I make deviled eggs fairly often. One of my biggest issues when making them is that I can’t always taste-test them because I don’t want to leave an empty space in my egg tray. Problem solved. This recipe calls for 15 hard-boiled eggs, instead of 12. That means B.O.B. Bob and I each get to sample 1 deviled egg each and then there are still 4 left to save for a later lunch or dinner. It also means that if an egg or two is particularly difficult to peel and looks like a tree trunk attacked by a rabid beaver, my guests won’t ever have to see those.

Can you please tell me why it took me so darn long to come up with this brilliant solution of boiling a few extra eggs?

Now, in addition to having 30 deviled eggs, with this recipe, you also get to enjoy lots of bacon and a bourbon glaze. What’s not to love about that? Bourbon and bacon truly are a killer combo, especially when paired with jumbo-sized deviled eggs. Whether you serve these while watching the Kentucky Derby, at a summer picnic, or at your next family gathering, I’m pretty sure these lil’ guys will disappear fast. Don’t worry though. Remember, you’ve still got a few tucked away at home. Unless, of course, your significant other decides to be a little greedy and gobble them all up without you.

Ingredients:

Bourbon Glaze:

• 3/4 Cup Kentucky Bourbon Whiskey
• 1/2 Cup Light Brown Sugar, Packed
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Pure Maple Syrup
• 1 Tablespoon Honey
• 2 Cloves Garlic, Crushed
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Tablespoon Corn Starch
• 2 Tablespoons Cold Water

Deviled Eggs:

• 15 Hard-Boiled Jumbo Eggs
• 3/4 Cup Mayonnaise
• 2 Tablespoon Bourbon Glaze
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1/4 Teaspoon Finely Ground Sea Salt

Garnish:

• 6 Slices Thick-Cut Bacon, Very Finely Chopped or Crumbled
• Bourbon Glaze
• Freshly Ground Black Pepper
• Finely Ground Sea Salt

Directions:

Bourbon Glaze:

1. Place the bourbon, brown sugar, Worcestershire, balsamic, maple syrup, honey, garlic, and pepper into a medium heavy-bottomed saucepan over high heat. Bring to a rolling boil.
2. Place the corn starch in a small bowl, add the cold water, and then stir until well combined.
3. Add the corn starch mixture to the saucepan. Bring to a rolling boil and then decrease the heat to low. Continue to cook for 10 minutes or until thickened, stirring often.
4. Pour the glaze through a fine mesh strainer to remove the crushed garlic and large pieces of black pepper.
5. Allow the glaze to come to room temperature.

Deviled Eggs:

1. Slice each deviled in half lengthwise and place the yolks into a food processor.
2. Add the mayonnaise, bourbon glaze, black pepper, and sea salt to the food processor. Process until smooth.
3. Use a spoon or a large plastic zippered bag with the tip snipped off to fill the well of each egg.

Garnish:

1. Garnish each egg with bacon.
2. Use the tines of a fork to drizzle bourbon glaze over each egg.
3. Sprinkle each egg with a tiny bit of freshly ground black pepper and finely ground sea salt.

Suggestions:

• The bourbon glaze will continue to thicken as it cools. If it thickens too much, place it in the microwave for a few seconds before use.
• This recipe calls for 15 eggs. 12 are to take to your event, and the rest of them are to sample and snack on.
• Here are all of my tips and tricks on How To Hard-Boil Eggs.
• If you don’t use jumbo eggs for this recipe, you will want to add less mayonnaise so that the filling is not runny.
• If you don’t use thick-cut bacon, you may want to use a few more bacon slices for garnish. These eggs rely on the bacon for flavor.
• Sample one of the eggs before you sprinkle any freshly ground black pepper or finely ground sea salt on them. If the eggs are already too peppery or salty you won’t need to add any additional.
• Don’t make these eggs too far ahead of time, the bourbon glaze will start to stain the eggs, and the balsamic vinegar will change their texture. I suggest making them 1 to 2 hours before eating. If you need to make them in advance, fill the eggs with the filling and then garnish them with the bacon and bourbon glaze at the last minute.

Improvements:

• Add 1/4 teaspoon of ground chipotle to the egg filling or the bourbon glaze.
• Garnish with finely chopped toasted pecans.
• Add a little bit of Dijon mustard to the egg filling.
• CLICK HERE to check out our long list of fabulous deviled egg recipes, some of which are award-winning recipes that have been featured in magazines or been recognized by major brand labels as being truly “egg”tastic.

Print

Yum

Deviled Eggs with Bacon & Bourbon Glaze

Ingredients:

Bourbon Glaze:
• 3/4 Cup Kentucky Bourbon Whiskey
• 1/2 Cup Light Brown Sugar, Packed
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Pure Maple Syrup
• 1 Tablespoon Honey
• 2 Cloves Garlic, Crushed
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Tablespoon Corn Starch
• 2 Tablespoons Cold Water
Deviled Eggs:
• 15 Hard-Boiled Jumbo Eggs
• 3/4 Cup Mayonnaise
• 2 Tablespoon Bourbon Glaze
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1/4 Teaspoon Finely Ground Sea Salt
Garnish:
• 6 Slices Thick-Cut Bacon, Very Finely Chopped or Crumbled
• Bourbon Glaze
• Freshly Ground Black Pepper
• Finely Ground Sea Salt

Directions:

Bourbon Glaze:
1. Place the bourbon, brown sugar, Worcestershire, balsamic, maple syrup, honey, garlic, and pepper into a medium heavy-bottomed saucepan over high heat. Bring to a rolling boil.
2. Place the corn starch in a small bowl, add the cold water, and then stir until well combined.
3. Add the corn starch mixture to the saucepan. Bring to a rolling boil and then decrease the heat to low. Continue to cook for 10 minutes or until thickened, stirring often.
4. Pour the glaze through a fine mesh strainer to remove the crushed garlic and large pieces of black pepper.
5. Allow the glaze to come to room temperature.
Deviled Eggs:
6. Slice each deviled in half lengthwise and place the yolks into a food processor.
7. Add the mayonnaise, bourbon glaze, black pepper, and sea salt to the food processor. Process until smooth.
8. Use a spoon or a large plastic zippered bag with the tip snipped off to fill the well of each egg.
Garnish:
9. Garnish each egg with bacon.
10. Use the tines of a fork to drizzle bourbon glaze over each egg.
11. Sprinkle each egg with a tiny bit of freshly ground black pepper and finely ground sea salt.

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Make sure to check out the many other great Foodie Extravaganza “Egg” recipes below. This event was hosted by Sneha’s Recipe.

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• Indian Street Food Style Eggs by Pandemonium Noshery
• Ham and Egg Salad by Palatable Pastime
• Bacon and Gruyère Egg Bites (Copycat) by Karen’s Kitchen Stories
• Deviled Eggs with Bacon & Bourbon Glaze by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Spinach and Tomato-Egg White Frittata by Simply Inspired Meals