Bacon and Onion Jam Deviled Eggs
Apr 19, 2019, Updated Nov 20, 2023
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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!
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Onion Bacon Jam Deviled Eggs
Deviled eggs with onion bacon jam present a delightful twist on the classic appetizer, infusing rich and savory flavors that are sure to captivate the taste buds of anyone who tries them. The eggs are boiled to perfection, with yolks that are creamy and well-cooked, providing a perfect base for the flavorful filling. The yolk mixture typically includes mayonnaise, mustard, and various seasonings to create a smooth and tantalizing filling. But what sets these deviled eggs apart is the addition of a homemade onion bacon jam, which brings a complex layer of sweetness, smokiness, and a touch of acidity to the dish.
The onion bacon jam is a concoction of finely chopped onions and bacon, cooked down slowly until they caramelize and meld together into a thick, jam-like consistency. Brown sugar, vinegar, and a splash of bourbon are often added to enhance the flavors and add a subtle sweetness that complements the salty bacon. This jam is then either mixed into the yolk filling or dolloped on top of the filled eggs, creating a harmonious blend of flavors that is both comforting and sophisticated. Garnished with fresh herbs or a sprinkle of paprika, these deviled eggs with onion bacon jam are not only a treat for the palate but also a feast for the eyes, making them a perfect choice for gatherings, parties, or simply as a decadent snack.
How to make Onion Bacon Deviled Eggs
First assemble the following ingredients:
- Eggs (6) – The eggs provide a subtle, rich base that carries the other flavors, offering a delicate, slightly buttery taste.
- Mayonnaise (4 tbsp) – Mayonnaise adds a creamy, velvety texture with a mild tanginess that enriches the overall flavor profile.
- Yellow mustard (1 tsp) – Yellow mustard introduces a zesty, sharp accent, cutting through the richness with its vibrant, slightly spicy notes.
- Onion Jam (1/2 tbsp) – The onion jam contributes a sweet, savory complexity, blending the deep caramelized flavors of onions with a smoky, rich undertone.
- Chives (1/4 cup) – Chives bring a fresh, mild oniony flavor with a hint of herbal notes, adding brightness to the dish.
- Paprika (1 tsp) – Paprika lends a gentle warmth and smoky aroma, enhancing the depth of the other ingredients without overwhelming them.
- Bacon (6 strips) – Bacon infuses a salty, savory punch, providing a crispy, umami-rich contrast to the creamy filling.
Use the following method
Prep Eggs. 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.
Cut. 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.
Make Filling. 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.
Assemble.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. Enjoy!
Tips and Tricks for Perfect Deviled Eggs
Choose Older Eggs: Older eggs are easier to peel than fresh ones. If possible, buy your eggs a week in advance.
Steam, Don’t Boil: Steaming eggs makes them easier to peel. If you have a steamer basket, use it. If not, boiling works too—just add a teaspoon of baking soda to the water to make the shells come off easier.
Ice Bath After Cooking: Once the eggs are cooked, transfer them immediately to an ice water bath. This stops the cooking process and makes peeling easier.
Gentle Peeling: Crack the eggs all around and peel them under running water to help remove the shell.
Creaminess is Key: Use a food processor to blend the yolks and other ingredients together. This ensures a smooth, creamy filling without any lumps.
Balance the Flavors: Make sure there is a good balance of acidity, sweetness, and richness in your filling. Adjust the mustard, mayonnaise, and seasonings to taste.
Pipe It In: For a professional look, use a piping bag with a star nozzle to fill the egg whites. If you don’t have a piping bag, a ziplock bag with a corner cut off works in a pinch.
Garnish Thoughtfully: A little garnish goes a long way. Consider a sprinkle of smoked paprika, fresh chives, or a drizzle of good-quality olive oil to finish the dish.
Serve at Room Temperature: Deviled eggs taste best when they are not too cold. Allow them to sit out for a bit before serving.
They can last in the refrigerator for up to 2 days. However, they are best enjoyed fresh or within 24 hours for optimal flavor and texture.
Freezing is not recommended as it can alter the texture of the eggs and filling, resulting in a less than desirable outcome when thawed.
You can use Greek yogurt or sour cream as a substitute for mayonnaise if you prefer a lighter option or simply don’t have mayonnaise on hand.
You can make a vegetarian version by substituting the bacon with a vegetarian bacon alternative or by using smoked vegetables like mushrooms for a similar umami flavor.
You can add more egg yolks or a bit of bread crumbs to thicken the mixture. Alternatively, chilling the mixture in the refrigerator for a bit can also help firm it up.
Absolutely! Feel free to customize the recipe by adding your favorite herbs and spices. Some good options include dill, tarragon, or even a dash of hot sauce for a kick.
What to Enjoy with your Deviled Eggs
Bacon and onion jam deviled eggs are a rich and flavorful appetizer that can be enjoyed with a variety of other dishes and beverages. Here’s a list to help you create a complementary and well-rounded dining experience:
- Light Salads: Serve with a fresh green salad or a tangy coleslaw to balance out the richness of the eggs.
- Crusty Bread or Crackers: A selection of crusty bread or crackers can provide a crunchy texture contrast.
- Cheese Platter: A platter with a variety of cheeses, fruits, and nuts can complement the savory and sweet notes of the deviled eggs.
- Grilled Vegetables: Charred, smoky flavors from grilled vegetables can enhance the smokiness of the bacon in the jam.
- Pickles and Olives: The tanginess of pickles and olives can cut through the richness of the eggs and bacon jam.
- Fresh Fruit: Serve with fresh berries or melon to add a refreshing and slightly sweet note.
- Sparkling Wine or Champagne: The bubbles can cleanse the palate between bites, and the acidity can balance the richness of the eggs.
- Light Beers: A crisp pilsner or a light lager can complement the savory bacon and onion flavors.
- Cider: A dry or semi-dry cider offers a sweet and tangy contrast to the richness of the dish.
- White Wine: Choose a white wine with high acidity, such as Sauvignon Blanc or Chardonnay, to balance the creamy texture.
- Cocktails: A light gin or vodka cocktail with citrus notes can add a refreshing element to the pairing.
- Non-Alcoholic Options: Sparkling water with a wedge of lemon or lime, or a light iced tea, can offer a refreshing and palate-cleansing option for those who prefer not to drink alcohol.
- Light Cakes or Tarts: A lemon tart or an angel food cake can provide a sweet ending without overwhelming the palate after the rich appetizer.
- Sorbet or Fruit-Based Desserts: These offer a refreshing and light option to finish the meal.
If you love these bacon and onion jam deviled eggs, you’ll love some of my favorite other egg based dishes!
Check out these delicious egg recipes:
Bacon and Onion Jam Deviled Eggs Recipe
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- 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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Nutrition InformationYield 12 Serving Size 1 egg half
Amount Per Serving Calories 136Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 194mgSodium 202mgCarbohydrates 2gFiber 0gSugar 1gProtein 8g