Deviled Eggs recipes have traditionally varied greatly by ingredient mainly regionally, however in the last few years they have become more and more adventurous all across the nation with the addition of new flavor profiles. These Bourbon Bacon Deviled Eggs keep the filling clean with just a few ingredients to let the Bourbon Bacon flavor shine through. It’s the perfect dish to serve to guests to welcome them as they arrive for a gathering at your home, yet not spoil their appetite, or to bring to a neighbors BBQ.

As a kid I remember arriving at a relatives homes for a special gatherings and heading immediately to the food display. Peaking my head up to see those smooth pure white egg halves filled with a creamy yellow mixture front and center. Not always my favorite snack until I reached my teens, I truly have always dreamed of having a collection of special deviled egg platters to showcase during spring entertaining opportunities. Perhaps some day…

{This recipe has been revised in 2016 to a new recipe which after further testing has produced a more flavorful Bourbon Bacon. Enjoy!}

BOURBON BACON DEVILED EGGS

INGREDIENTS

3 tablespoons Bourbon
3 tablespoons brown sugar
12 large eggs, hardboiled 
1/3 cup organic mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped chives, plus more for garnish
kosher salt and freshly ground black pepper

METHOD

Place equal parts Bourbon and brown sugar in a small sauce pan. Heat until fully combined, simmer – do not allow to boil – for 1-2 minutes. Turn off heat. Allow to cool slightly.

In a medium skillet cook bacon on medium heat until crisp, be cautious not to burn. Place on bacon on paper towels.

When bacon is cool to the touch, dip each piece into the bourbon syrup, coat both sides and place on a plate to cool completely.

Peel hardboiled eggs, half lengthwise with a sharp knife and remove yolks. Reserve yolks in separate bowl. Rinse off egg white halves to remove any remaining yolks.

Chop yolks into fine pieces using a knife or food processor. In a medium size bowl, combine reserved yolks, mayonnaise, mustard, and chopped chives in a medium bowl. Stir until well combined. season with kosher salt and freshly ground black pepper.

Transfer to a resealable bag. Cut a small triangle off 1 corner to allow mixture to be piped into whites; garnish each egg with crumbled bacon. For an additional garnish add chives to the platter.

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