How To Store Whiskey Bacon Jam Deviled Eggs
Deviled eggs will last up to 4 days in the refrigerator. However, I prefer to enjoy them within a day or two. When serving, do not let them sit out at room temperature for more than 2 hours.
Ingredients
▢12 large eggs
▢6 tablespoons mayonnaise
▢2 teaspoons yellow mustard
▢¼ cup whiskey bacon jam, divided
▢1-2 tablespoons chives, chopped for garnish
▢kosher salt, to taste.
Instructions
In a large pot, arrange the eggs in one layer. Fill with water until about ½-inch above the eggs.
Bring the water to a boil, stirring occasionally to balance the yolks. Cover, and remove from the heat. Let the eggs rest in the pan for 14 minutes.
While the eggs are cooking, prepare an ice-water bath in a large bowl. After resting, use a slotted spoon to transfer the eggs to the ice water bath. Let cool for 1 to 2 minutes.
Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, halve the eggs lengthwise. Use a small spoon to gently remove the cooked yolks. Add the yolks to a medium bowl and set the egg whites aside.
To the yolks, add mayonnaise, mustard, and 1 tablespoon of bacon jam. Mash the yolks with a fork. Stir to combine.
Pipe (or spoon) the yolk mixture into each of the egg white wells. Top with a small dollop of whiskey bacon jam and chives.
Keep refrigerated until ready to serve.
