Bourbon Bacon :: A Southern Twist On Deviled Eggs

A little over 7 years ago I moved over almost 1,100 mile south from New Hope, PA to Tampa, FL.. Admittedly there are things that took me few years to embrace, others I was all in for day 1 – #1 the warmer temperatures, #2 Southern Hospitality, and #3 Southern food, Bacon, Bourbon + Deviled Eggs. Does that count as 3? In the South, I think so!

It was only natural to combine them all in my all time favorite {and my all time most pinned post from} Bourbon Bacon Deviled Eggs. Excellent for a Kentucky Derby Party or really any time you are hosting a gathering. A guaranteed crowd pleaser! 

Not only is this recipe the #1 pinned recipe, this recipe has also received it’s 15 minutes of fame on Tampa’s NBC News Channel 8 WFLA with Gayle Guyardo. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

Watch the segment below – look out for my “egged” fingers!! But totally worth it!



3 tablespoons Bourbon
3 tablespoons brown sugar
12 large eggs, hardboiled
1/3 cup organic mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped chives, plus more for garnish
kosher salt and freshly ground black pepper


Place equal parts Bourbon and brown sugar in a small sauce pan. Heat until fully combined, simmer – do not allow to boil – for 1-2 minutes. Turn off heat. Allow to cool slightly.

In a medium skillet cook bacon on medium heat until crisp, be cautious not to burn. Place on bacon on paper towels.

When bacon is cool to the touch, dip each piece into the bourbon syrup, coat both sides and place on a plate to cool completely.

Peel hardboiled eggs, half lengthwise with a sharp knife and remove yolks. Reserve yolks in separate bowl. Rinse off egg white halves to remove any remaining yolks.

Chop yolks into fine pieces using a knife or food processor. In a medium size bowl, combine reserved yolks, mayonnaise, mustard, and chopped chives in a medium bowl. Stir until well combined. season with kosher salt and freshly ground black pepper.

Transfer to a resealable bag. Cut a small triangle off 1 corner to allow mixture to be piped into whites; garnish each egg with crumbled bacon. For an additional garnish add chives to the platter.

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