Deviled Eggs with Bourbon Bacon Jam | Friday Night Bites

Okay it is almost Friday night and I could not be more excited for the end of the work week. Simply just need to unwind and let go of stress.  As you probably already figured out, I am on a deviled egg kick and just had to share another fun recipe with all of you.  I have an immense affinity for condiments – whether it is jam, pickles or salad dressings.  I am simply fascinated with making them and purchasing them.  They are the adornment to a dish and add that extra “wow” factor.

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This week I made Bourbon Bacon Jam.  It is AMAZING.  It should almost be illegal to eat, since it is that good.  Okay, I am going a bit far but this is heaven on a spoon or in this case, on a rich and creamy deviled egg.  Trust me, you will be SO happy eating one these babies. 

Another great appetizer you could have with this Bourbon Bacon Jam is what I call a BLT Crostini.  Simply toast up a Crostini and spread with a bit of the bourbon bacon jam, then top with some micro greens and half of cherry tomato.  So perfect, huh?

I think a chilled artisan beer preferably a pilsner would pair perfectly with these appetizers and set the bacon jam off so nicely.  The weather in the Bay Area is supposed to be amazing this weekend and I can hardly wait.  Cheers to all of you!!!

Deviled Eggs with Bourbon Bacon Jam

Makes 16

Deviled Eggs

8 Eggs

¼ Cup + 1 Tablespoon Mayonnaise

¼ teaspoon Salt

1 teaspoon Yellow Mustard

Use a large sauce pan and fill with cold water about 4 inches.  Add a teaspoon of salt to the water and the 8 eggs.  Note: Best to use eggs that are about 5 to 6 days old versus fresh.  Heat on high until it begins to boil.  Leave for 1 to 2 minutes then turn off the heat and cover with a lid. Let stand for 15 minutes.  Remove the eggs and place into cold water for 3 to 4 minutes.  One at a time, lightly tap the egg against a hard surface and hold egg under running water to make it easy to peel.  Repeat the process until all eggs are peeled.

With a sharp knife, cut each egg in half lengthwise.  Carefully remove each yolk and add to a bowl.  Break up the yolks with a fork and add the mayonnaise, ¼ teaspoon salt and yellow mustard.  Stir until creamy and smooth.  Add to a piping bag and pipe into the center of each egg.  If you don’t have a piping bag, you can spoon into each egg.  Set in the refrigerator until ready to top with the Bourbon Bacon Jam (recipe below).  Garnish with minced Italian Parsley.

Bacon Bourbon Jam

Makes 1 cup

12 oz. Applewood Smoked Bacon

1 large White Onion

2 Cloves Garlic, minced

¼ Cup Apple Cider Vinegar

¼ Cup Brown Sugar, firmly packed

2 Tablespoons Maple Syrup

3 Tablespoons Brewed Coffee

3 Tablespoons Bourbon

Cook the bacon over medium heat until starting to crisp.  Remove and let cool.  Discard the bacon fat from the skillet and reserve 1 tablespoon in the skillet.  Add the onions and garlic and cook, stirring frequently until the onions are translucent.  Add the vinegar, brown sugar, maple syrup, coffee and bourbon.  Bring to a boil and cook for two minutes, then reduce to low heat.  Rough chop the bacon into small pieces and add to the mixture. 

Let cook for about an hour or until the mixture is a deep brown color and thickened.  Transfer to a food processor and pulse until coarsely chopped.  Let cool and then store in a glass jar.  The jam can be refrigerated for up to one month.