Bourbon Bacon Deviled Eggs

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Smokey, creamy, and finished with candied bacon—these Bourbon Bacon Deviled Eggs bring bold bite-sized flavor to your spring table.

Ingredients

For the Deviled Eggs:

• 6 large eggs, hard-boiled
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp bourbon (Chef Paddy recommends Woodford)
• 6 slices bacon (see candied bacon recipe below)
• Salt and pepper, to taste
• Fresh chives, for garnish

For the Candied Bourbon Bacon:

• 6 slices thick-cut bacon
• 2 tbsp brown sugar
• 1 tbsp bourbon
• Cracked black pepper (optional)

Instructions

To Make the Candied Bourbon Bacon:

1. Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
2. Mix bourbon and brown sugar in a small bowl until smooth.
3. Lay bacon slices on the rack. Brush with the bourbon glaze. Sprinkle with cracked black pepper if desired.
4. Bake for 20–25 minutes, flipping once and glazing again halfway through, until golden and crisp.
5. Cool completely on the rack. Chop finely for folding into the yolk filling and for garnish.

To Assemble the Deviled Eggs:

1. Hard-boil the eggs, peel, and slice in half lengthwise.
2. Remove the yolks and place in a mixing bowl.
3. Stir in mayonnaise, Dijon mustard, bourbon, salt, and pepper. Mix until smooth.
4. Pipe or spoon the yolk mixture back into the egg whites.
5. Top with crumbled candied bacon and a sprinkle of fresh chives.

Chef Paddy’s Tips

• Use Older Eggs for Easy Peeling: Eggs 7–10 days old peel cleaner and give you prettier halves.
• Low Simmer, Not a Boil: Start eggs cold, bring to a low simmer, cook 10–11 minutes, then ice bath immediately for creamy yolks.
• Candied Bacon Is Worth It: Sweet-salty crunch plays perfectly with the smoky bourbon yolk.
• Bourbon in the Yolk, Not the Bacon: Add a splash to the yolk mix for depth without overpowering.
• Pipe It Clean: Use a piping bag or Ziploc with the corner snipped for neater, prettier filling.
• Garnish Like You Mean It: Crumbled bacon, a little smoked paprika, or a chive snip finishes it right.

Let’s cook with heart and hustle.