Whiskey Bacon Jam Deviled Eggs
These unique Deviled Eggs are a delicious twist on the classic appetizer made with the richness of homemade whiskey bacon jam complementing the egg yolk mixture. They are sure to be a hit at any gathering or a special treat for yourself!
Servings: 24 deviled eggs
Calories: 64kcal
Ingredients
- 12 large eggs
- 6 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- ¼ cup whiskey bacon jam, divided
- 1-2 tablespoons chives, chopped for garnish
- kosher salt, to taste
Instructions
- In a large pot, arrange the eggs in one layer. Fill with water until about ½-inch above the eggs.
- Bring the water to a boil, stirring occasionally to balance the yolks. Cover, and remove from the heat. Let the eggs rest in the pan for 14 minutes.
- While the eggs are cooking, prepare an ice-water bath in a large bowl. After resting, use a slotted spoon to transfer the eggs to the ice water bath. Let cool for 1 to 2 minutes.
- Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, halve the eggs lengthwise. Use a small spoon to gently remove the cooked yolks. Add the yolks to a medium bowl and set the egg whites aside.
- To the yolks, add mayonnaise, mustard, and 1 tablespoon of bacon jam. Mash the yolks with a fork. Stir to combine.
- Pipe (or spoon) the yolk mixture into each of the egg white wells. Top with a small dollop of whiskey bacon jam and chives.
- Keep refrigerated until ready to serve.
Video
Nutrition
Serving: 1deviled egg | Calories: 64kcal