Bourbon Bacon Deviled Eggs

Smokey, creamy, and finished with candied bacon and a bold hit of Black Betty —these Bourbon Bacon Deviled Eggs with Black Betty Heat bring serious 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
• ½ tsp Black Betty

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, brown sugar, and Black Betty in a small bowl until smooth.
3. Lay bacon slices on the rack. Brush with the bourbon glaze.
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. Fold in a portion of the chopped candied bacon.
5. Pipe or spoon the yolk mixture back into the egg whites.
6. Top with remaining candied bacon, fresh chives, and a light finishing sprinkle of Black Betty .

Chef Paddy’s Tips

• Use Black Betty Smart: Black Betty shines when it hits heat—using it on the bacon builds depth without overpowering the filling.
• Balance the Bite: Sweet bacon + creamy yolk + finishing spice = layered flavor in every bite.
• Use Older Eggs: Eggs 7–10 days old peel cleaner and give better presentation.
• Low Simmer, Not Boil: Keeps yolks creamy and smooth.
• Candied Bacon Is the Star: Don’t rush it—this is where the magic happens.
• Finish Strong: That final sprinkle of seasoning wakes everything up right before serving.

Let’s cook with heart and hustle.