Wednesday, May 4, 2016

Bourbon-Bacon Deviled Eggs

Happy Wednesday!
Oh my goodness, y'all; These are the most delicious deviled eggs ever, and are perfect for serving as appetizers for the Kentucky Derby! I am so excited to watch the best 2 minute long race, along with eating all of the delicious food. The spicy and creamy filling goes so well with the sweet bourbon candied bacon! 
Onto the recipe!

Bourbon-Bacon Deviled Eggs
  • 12 large eggs
  • 12 slices of nitrate-free bacon
  • 1/3 cup bourbon 
  • 1/2 teaspoon cayenne 
  • 1 tablespoon coconut sugar
  • 3/4 cup mayonnaise 
  • 1 tablespoon horseradish mustard
  • salt and pepper, to taste
  • scallions, sliced, for garnish 
Place bacon into a bowl with bourbon and let marinate for about 1 hour. 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place bacon slices onto pan, and sprinkle with cayenne, coconut sugar, and pepper. Bake for about 15 minutes, flipping once halfway through. 

Bring a pot of salted water to a boil. Once boiling, add eggs and let boil for about 10 minutes. Once they have finished boiling, drain and peel of shell. Halve eggs and scoop out yolks. Place yolks into a small bowl. Add in mayonnaise, horseradish mustard, salt, and pepper. Whisk together until creamy. 

Time to assemble! Place yolk filling into a pipping bag. Pipe filling into egg white halves, top with piece of bourbon bacon, and scallions. Repeat, devour, and enjoy!

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