Whiskey Bacon Jam Deviled Eggs Recipe
Are you ready for the best appetizer ever? This Whiskey Bacon Jam Deviled Eggs Recipe is a total game-changer.
Equipment
- Large pot
- Ice Bowl
- Small Skillet
- Mixing Bowl
- Sharp knife
- Rubber spatula
- Piping bag
Ingredients
- 12 Large Eggs
- 1/2 Cup Mayonnaise
- 1 Tbsp Dijon Mustard
- 1/2 Lb Bacon
- 1/4 Cup Whiskey
- 3 Tbsp Brown Sugar
- 1 Tbsp Apple Cider Vinegar
- 1/4 Cup Onion
- 1/2 Tsp Black Pepper
- 2 Tbsp Chives
Instructions
- Boil the Eggs Place eggs in a pot with cold water. Bring the water to a rolling boil. Turn off heat and cover the pot. Let them sit for twelve minutes exactly.
- Cool and Peel Move eggs into a bowl of ice water. Let them chill for five minutes. Carefully peel the shells off under water.
- Make the Bacon Jam Fry chopped bacon in a hot skillet. Add onions and cook until they are soft. Pour in whiskey, sugar, and vinegar. Simmer until the liquid turns into thick syrup.
- Prepare the Filling Slice the eggs in half lengthwise. Scoop the yellow yolks into a bowl. Mash them with a fork until very fine.
- Mix the Creamy Base Add mayo and mustard to the yolks. Stir until the mixture is very smooth. Season it with a little black pepper.
- Pipe and Top Spoon the yolk mix into the egg whites. Use a piping bag for a pretty look. Spoon the warm bacon jam on top.
Notes
➔ Use older eggs because they are easier to peel.
➔ Do not overcook yolks or they turn green.
➔ Let the bacon jam cool slightly before topping eggs.
➔ Use a star tip for a fancy piped look.
➔ Add a tiny bit of salt to the yolks.
➔ Wipe your knife between every single egg cut.
➔ Serve them immediately for the very best flavor.