'In the Kitchen': Deviled Eggs with Bourbon Bacon Jam

We are back 'In the Kitchen' with Maizie Clarke and Chef Wes. This episode, Chef Wes teaches us his favorite deviled eggs recipe!



Episode 2: Chef Wes’s Bacon Jam Deviled Eggs 🥚


  • Six hard boiled eggs
  • Quarter cup good Mayo
  • Tsp of Dijon mustard
  • Splash of Worcestershire
  • 2 heaping tsp of sweet pickle relish
  • Salt and pepper to taste
  • Garlic and onion powder to taste

Cut eggs in half. Put yolks into a food processor. Add remaining ingredients. Blend to desired smoothness.

Bacon jam:

  • 8 oz jar of pepper jelly
  • 3/4 cup crumbled cooked bacon
  • 1 tbsp of dehydrated onion that have been soaked in 2tbsp of water

Mix all ingredients together.

To assemble…pipe or spoon blended egg mixture into the egg halves. Top with desired amount of bacon jam.

Any leftover bacon jam goes great over a creamy cheese served with crackers for a quick and simple yet tasty snack!

Leave a comment

Please note, comments must be approved before they are published