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Deviled eggs have long been a fixture at gatherings, celebrations, and potlucks. Their creamy filling and delicate flavor make them a beloved appetizer that appeals to a wide array of palates. Traditionally made with just a handful of ingredients, these bite-sized delights are cherished for their simplicity and satisfying taste. However, as culinary creativity flourishes, so too does the opportunity to elevate this classic dish into something truly remarkable. Enter Bacon Bliss Deviled Eggs—a deliciously innovative twist that introduces savory, smoky bacon into the mix, transforming a familiar favorite into an unforgettable treat.

Whiskey Bacon Jam Deviled Eggs

Elevate your gatherings with Bacon Bliss Deviled Eggs, a savory twist on the classic favorite! This recipe introduces deliciously crispy bacon into a creamy filling, creating a mouthwatering appetizer that will leave your guests wanting more. Discover how easy it is to make these tasty treats with our step-by-step instructions. Click through to explore the full recipe and impress your friends at your next celebration!
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Ingredients
  

6 large eggs

4 strips of smoked bacon, chopped

2 tablespoons onion, finely chopped

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

2 tablespoons mayonnaise

Salt and pepper, to taste

1 teaspoon fresh chives, finely chopped (for garnish)

Instructions
 

Prepare the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let sit for 12 minutes.

    Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.

      Sauté the onions: In the same skillet, add the chopped onion to the bacon drippings and sauté over medium heat until softened, about 3-4 minutes. Stir in the brown sugar and apple cider vinegar, cooking for an additional 2 minutes until caramelized. Remove from heat and allow to cool slightly.

        Peel the eggs: Once the eggs are cooked, transfer them to a bowl of ice water to cool for 5 minutes. Then, peel the eggs and slice each egg in half lengthwise.

          Make the filling: In a medium bowl, carefully scoop out the yolks and place them in the bowl. Add the crispy bacon (reserve some for garnish), sautéed onions, Dijon mustard, mayonnaise, salt, and pepper. Mash everything together until smooth and creamy.

            Assemble the deviled eggs: Spoon or pipe the yolk mixture back into the hollowed egg white halves.

              Garnish and serve: Sprinkle with reserved bacon bits and chopped chives for a pop of color.

                Prep Time: 15 min | Total Time: 40 min | Servings: 12 halves