Description

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!

Ingredients

Scale

6 eggs
2 Tablespoons Mayo
3 Tablespoons Heavy Cream
2 Teaspoons Dijon Mustard
1/4 Teaspoons White Pepper
1/4 Teaspoons Salt
1 Recipe for Bacon Jam (will use roughly 1/3 of the recipe)

Cook Mode Prevent your screen from going dark

Instructions

Make a batch of bacon jam. (see notes)

Hard Boil Eggs (see notes)

Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
Once the water comes to a boil, start a timer for 10 minutes.
Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
Leave to cool for 10 minutes until the eggs are completely cool.
Gently crack the shell and peel it completely off.
Store in an airtight container if prepping beforehand. If not, continue on below.

Filling

Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
Add in mayo, cream, dijon, and all of the spices with the yolks into the bowl. Mix together until smooth with a hand mixer.

To Assemble

Using a piping bag, fill each egg white with the yolk filling. Make sure to add a large amount to each and use all of the filling. Chill in the fridge for an hour before serving.
To finish before serving, spoon some of the warm bacon jam on top of each egg.
Place on a platter and enjoy!

Notes

Prep Ahead Tips

Bacon Jam: this can be made a day before - store in the fridge until needed. Pop in the microwave for 30 seconds before needing, to warm back up and loosen to the correct consistency. The fats in the jam will solidify when cooled, but warming up slightly and stirring will bring it all back together. Warm back up right before topping and serving.
Hardboiled Eggs: these can be made up to 1-3 days ahead of time - store peeled in an airtight container in the fridge until needed.
Deviled Eggs: these can be made up to a day ahead of time. Make the recipe according to the directions, and store it in the fridge tightly covered. Top with the jam before serving.

Prep Ahead Timeline

for this example purpose, let's say you are planning on serving at a Saturday Brunch
- Friday morning - make the bacon jam and hardboiled eggs. Store both in the fridge.
- Saturday morning - make the deviled eggs. Place on a platter and chill in the fridge until 30 minutes before serving. Before that time, warm the jam back up - top the chilled deviled eggs and serve your guests.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: cooking
Cuisine: american

Nutrition

Serving Size: 1 egg
Calories: 60
Sugar: 1.1 g
Sodium: 116.5 mg
Fat: 3.2 g
Carbohydrates: 1.4 g
Fiber: 0.1 g
Protein: 6.1 g
Cholesterol: 96.5 mg