Creamy Southern deviled eggs meet the rich, sticky-sweet goodness of bourbon bacon jam in this irresistible appetizer. Served chilled, these Southern-style bites are perfect for Easter brunch, bridal showers, or any gathering where a touch of indulgence is welcome. Plus, each part can be prepped ahead of time, making them as easy as they are delicious-just pipe, top, and serve! Yields 12

deviled eggs with bacon jam on top on a small platter

Savory AND sweet? yes, please!

We here Southerners love our deviled eggs. It's a fact. There are many celebrations that are not complete without the addition of a classic creamy deviled egg on the table...and I am not mad about it.

From pimento cheese deviled eggs to cheesy loaded deviled eggs - I love putting bold and flavorful spins into these tiny bites of heaven.

Recently while recipe testing bacon jam, I had a bunch of it left over, and I had the idea to spoon some over just some classic flavored deviled eggs and OH. MY. GOSH.

SO GOOD!

The cool creaminess of the egg worked perfectly with this salty sweet kinda crunchy but jammy bacon situation on top. I ate 3 right over the kitchen sink because they were so good.

And good news. Most of this can be made ahead of time making your life easier come the day you're ready to serve! Let me show you how I like to do it.

deviled eggs topped with bacon jam on a small blue platter

Welcome to my kitchen, let's cook!

Step one: make the jam. You have 2 different options here.

A spoon spooning out some warm bacon jam.

You can make this jam before you make your hard-boiled eggs and basically do this recipe all at the same time. Totally fine and doable - it will take a couple of hours by the time it's all said and done for chilling and cooling purposes - but is definitely doable, just plan out the time accordingly.
OR you can make the jam the day before serving these deviled eggs with bacon. Make the jam completely and store it in an airtight container in the fridge. Because this does have bacon grease in it, the fat will solidify when chilled. But no worries. Before topping the eggs, pop in the microwave for about 30 seconds then stir really well. This will heat the fat back up and bring the jam back to the proper consistency. And takes you less time the day of serving since this part will be complete.

Step two: make the hard-boiled eggs. Also, this can be done in advance - make 1-3 days before serving. Boil the eggs. Cool. Peel. Store in an airtight container until ready to make the filling.

Eggs inside a large pot on the stove with water. — Place your eggs into a pot and fill with water to cover them. Turn on high heat and bring to a boil.

A boiling pot of water with eggs inside cooking. — Once at a boil, set the timer for 10 minutes.

Ice water in a large pot cooling hard boiled eggs. — When the time is up, remove from the heat and pour out the hot water then fill with ice and cold water to stop the cooking process. Let cool for at least 10 minutes.

Step three: make the filling. Again, prep ahead options. You can make the eggs completely (without the topping) up to 12-24 hours before serving your guests. Make the recipe as directed and store it in an airtight container or deviled egg platter in the fridge. Wait to top with the bacon right before you serve everyone for the best and most fresh presentation and flavor.

Hard boiled eggs cut in half on a cutting board. — When the eggs are cool, peel them and slice them in half.

Filling for deviled eggs inside a mixing bowl on a kitchen counter. — Add the yolks and the rest of the filling ingredients to a large mixing bowl...

A hand mixer mixing up the filling for deviled eggs. — ...and mix with a hand mixer until smooth and creamy.

deviled eggs that have just been filled with the yolk filling on a purple platter. — Place the filling into a pipping bag and pipe the filling into each egg white with a generous amount - using all of the filling. Place in the fridge to chill for an hour.

⭐️PRO TIP⭐️ - I have filled the eggs a number of different ways. You can use a spoon to spoon the filling in, you can use a disposable piping bag like above, snip the tip-off, and pipe the filling inside. Or even use a large open star piping tip to make them a little extra fancy looking if you are feeling up to it. I personally always like to use a piping bag (or a ziptip bag in a pinch) to fill the egg for the easiest, least messy, and prettiest filling - IMO. (affiliate links)

Once your eggs have chilled and you're ready to serve, place them on a platter and spoon a little bit of the jam on top of each egg - use as much or as little as you like! The chilled egg and slightly warm jam is an irresistible combo - watch them disappear before your eyes!

A small platter with 6 deviled eggs on it topped with bacon jam.

Recipe