Bacon and onion jam deviled eggs recipe – delicious bacon and onion jam topped deviled eggs for an indulgent gourmet egg dish everyone loves!
Bacon and onion jam are two of my favorite things – especially together!
There is nothing like salty, meaty, crunchy bacon with the sweet and savory onion jam – and when topping a deviled egg, this dish is filled with flavors that are out of this world!
If you’ve never had onion jam, you should try it – it is delicious on crackers with cheese, amazing in sandwiches and wraps, and great on steaks!
Onion jam also goes great with eggs… and with deviled eggs, it really shines.
Plus we’re topping it all off with bacon – because who DOESN’T love bacon?
This is one deviled egg recipe I know you’ll love – and if you do, be sure to check out my Best Deviled Egg Recipe, Bacon Sriracha Deviled Egg Recipe, Bacon Crab Deviled Eggs, and my Crab Bloody Mary Deviled Eggs.
Just Take Me To The Bacon Onion Jam Deviled Eggs Recipe Already!
I get lots of questions and comments on my posts – so I try to provide as much information in them as possible for my readers.
If that isn’t your thing, please scroll to the bottom of the page where you will find the easy printable recipe.
HOW TO BOIL DEVILED EGGS
Boiling eggs is super easy – but there are a couple of ways to make it even easier to know you have perfectly boiled eggs for deviled eggs!
Place eggs in a large saucepan.
Cover them with cool water by 1 inch.
Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time.
Boil for 6 to 7 minutes over medium-high heat for perfect hard boiled eggs.
HOW LONG TO BOIL EGGS
How the middle of your egg’s yolk looks and feels is easy to control based on how long you boil your eggs for deviled eggs.
Important note: It is best to boil eggs in a pot with a very thick, heavy base, since it will retain heat better and spread the heat more evenly.
-Soft-boiled eggs: 4 minutes
-Slightly soft-boiled eggs: 5 minutes
-Custardy yet firm soft-boiled eggs: 6 minutes
-Creamy hard-boiled eggs: 7 minutes
-Firm yet still creamy hard-boiled eggs: 8 minutes
-Very firm hard boiled eggs: 9 minutes
EASY TO PEEL BOILED EGGS
Once your boiled eggs are cool, crack the eggs and place in cold water for 10 minutes, then try to peel them – the shock of cold water helps the shells come off quickly.
HOW TO CUT DEVILED EGGS
Deviled eggs get their signature look from being sliced in half, the yolks scooped out and whipped with mayo and mustard, and then piped back in.
For perfectly cut deviled eggs:
-Start with boiled eggs that have cooled.
-Cut boiled, peeled eggs in half lengthwise with a smooth, single motion.
-Gently scoop yolk from middle of egg – it should pop out.
-Remove yolks and place in a small bowl.
-If making ahead of time, store egg white halves in a tightly sealed container in the refrigerator until ready to serve.
HOW TO PIPE DEVILED EGGS
You can easily use a spoon to scoop your egg yolk filling back in your eggs, but it is so easy (and so much prettier) to pipe it back in!
While a pastry bag with a star tip will give you a dramatic look, it’s easy to pipe the egg yolk filling by just using a plastic bag with the tip cut off. Don’t worry too much if it looks a little haphazard – topping the eggs with bacon, chives, and sriracha will make even the sloppiest of piping jobs look perfect!
-Add Yolk mixture to pastry bag or ziploc bag with the tip of one corner cut off.
-Gently pipe yolk mixture back into egg.
-If you like spicy food and want extra spicy deviled eggs, mix a little mayonnaise with sriracha and then top with more sriracha!
HOW FAR AHEAD CAN I MAKE DEVILED EGGS
Deviled eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator in an airtight container.
The eggs can also be sliced, and yolk filling prepped, a day in advance – but save the yolk filling in a small airtight container, and save the piping for just before serving the deviled eggs.
Fill the egg white shells when ready to serve, and top with sriracha, diced chives, paprika, and bacon.
Other Delicious Egg Recipes You’ll Love:
If you love these bacon and onion jam deviled eggs, you’ll love some of my favorite other egg based dishes!
Click through each link to find the easy printable recipes!
Bacon and Onion Jam Deviled Eggs Recipe
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Bacon and onion jam deviled eggs recipe - delicious bacon and onion jam topped deviled eggs for an indulgent gourmet egg dish everyone loves!
- 1/2 dozen large eggs
- 3 – 4 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 tablespoon Onion Jam
- 1/4 cup chives - diced or left long for a pretty presentation.
- 1 teaspoon paprika
- 4-6 strips bacon, cooked and crumbled or cut into thirds
- In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
- Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
- Plunge the eggs into a bowl of ice water to cool for 10 minutes.
- Tap the eggs with the back of a spoon gently.
- Eggs can sit in water overnight for incredibly easy to peel eggs.
- When you're almost ready to serve, peel eggs.
- Cut eggs in half, lengthwise.
- Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
- Add yolks, mayonnaise, and mustard to bowl.
- Whip with a spoon or fork until smooth and fluffy.
- Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
- Set the egg white halves on a serving platter and pipe in the filling.
- Just before serving, sprinkle the deviled eggs with paprika, bacon, a dollop of onion jam, and chives.
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Serving Size1 egg half
Amount Per Serving Calories 136Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 194mgSodium 202mgCarbohydrates 2gFiber 0gSugar 1gProtein 8g