Deviled Eggs with Bacon Jam

April 4th, 2017

Deviled Eggs with Bacon Jam

We attended our friend’s Celebration of Life event last weekend.  It was a perfect remembrance of Karen, replete with her favorite food and music.  Shrimp and grits were passed in small mason jars with spoons. Kentucky fried chicken legs in the signature buckets centered one table.  Oysters, crab cakes and biscuits adorned another table.  But my favorite food offering was the deviled eggs with bacon jam.

Deviled Eggs with Bacon Jam

With Easter approaching, I can’t think of a better choice for your holiday table.  I have been wanting to make bacon jam for quite a while.  It is actually very easy and can even be done in the crock pot. Bacon, in combination with strong coffee, brown sugar, vinegar and maple syrup cooked to a jam consistency is a unique experience. There are so many uses for it too.  Slather it on hamburgers, use as a topping for crostini, add to grilled cheese sandwiches or top deviled eggs as I did.  Store the leftover jam in mason jars in the refrigerator.

Deviled eggs with bacon Jam

This is so good that we are having a hard time stopping before we eat the entire tray.  Spring is in the air and these deviled eggs are perfect for Easter.

BACON JAM ( Leite’s Culinaria )


  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, cut into smallish dice
  • 3 garlic cloves, smashed and peeled
  • 3/4 cup strongly brewed coffee
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark brown sugar, or less to taste
  • 1/4 cup maple syrup (the real deal, please)


  • 1. In a large skillet over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
  • 2. Pour off all but 1 tablespoon drippings from the skillet. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
  • 3. If making this on a stovetop, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours. If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.
  • 4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging.  Makes 3 cups.

Serve with your favorite deviled egg recipe

Printable Recipe

14 responses to “Deviled Eggs with Bacon Jam”

  1. Penny at Enjoying The Simple Things says:

    This bacon jams sounds wonderful! I am definitely going to try it!

  2. Larry says:

    The eggs look delicious Penny and glad the jam turned out well. Bacon candy type items seem to be getting pretty popular these days.

  3. Madonna says:

    Your jam looks delicious. I thought coffee sounded like a strange ingredient, but sometimes that is what makes the recipe. Anyway, I would love this.

  4. Susan says:

    I can imagine lots of uses for the bacon jam, Penny! It does sound wonderful.

  5. My husband orders a hamburger at a restaurant here in Vero with bacon jam…now I have a recipe, thanks! It sounds like a perfect topping for those deviled eggs. Sorry for the loss of your friend, I know it way too soon.

  6. Barbara says:

    Sorry about your friend Karen, Penny. I know you were worried about speaking, but also know you did her a great honor.
    I smiled while reading what was served. Southern food for certain. I’ve always said nothing goes faster at a buffet than the deviled eggs. But I bet yours went even faster with that bacon topping! Great dish, Penny.

    • Penny says:

      Thank you Barbara. I got through it with a little help from a friend.
      You are right, the food was very Southern; all the things that Karen loved.

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