These Maple Bacon Jam Deviled Eggs take the classic party appetizer and give it a savory-sweet upgrade: creamy, tangy deviled egg filling topped with a warm, jammy mixture of crispy Coleman Meats bacon, caramelized onion, and real maple syrup. They come together with simple ingredients, but the payoff at the table is huge glossy, spoonable bacon jam melting into the filling is the kind of bite people ask you about before they've even finished chewing.
Deviled eggs show up on every warm-weather table I can think of - backyard barbecues, potlucks, holiday brunches, tailgates - because they're easy to transport, easy to eat standing up, and always disappear first. This version leans into that sweet-and-savory combo that's so popular for summer entertaining, with the maple bacon jam adding a little extra richness (and a lot of visual payoff) to a dish everyone already loves.
This recipe was made in partnership with Coleman All Natural Meats, and it's become one of my go-to make-ahead apps for entertaining.
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Ingredients
The filling comes together with pantry staples you probably already have on hand, while the bacon jam is what makes this recipe special - Coleman Meats Hickory or Applewood bacon gives it a deep, smoky backbone, and real maple syrup balances it out with just the right amount of sweetness.
- Large eggs
- Coleman Meats Hickory or Applewood bacon
- Yellow onion, finely diced
- Onion and garlic seasoning blend
- Kosher salt
- Black pepper, freshly cracked
- Real maple syrup
- Mayonnaise
- Dijon mustard
- Fresh chives, finely chopped
- Smoked paprika, for garnish
See recipe card for quantities.
Instructions
This recipe has three parts working at once - the bacon jam, the hard boiled eggs, and the creamy filling - so I like to get the eggs going first, then use that time to build the jam. Here's how it all comes together, step by step.
- Step 1: Cook the Coleman Meats bacon in a skillet over medium heat until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain, reserving the fat in the pan. Once cool, chop the bacon.
- Step 2: In the same pan with the reserved bacon fat, add the diced yellow onion and sauté over medium heat until softened and lightly golden, about 4-5 minutes.
- Step 3: Add the chopped bacon back to the pan with the onions. Stir in the onion and garlic seasoning blend, kosher salt, and black pepper.
- Step 4: Pour in the maple syrup and stir to coat everything. Simmer for 2-3 minutes until slightly thickened and jammy, then remove from heat and let cool slightly.
- Step 5: Place the eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
- Step 6: Transfer the eggs to an ice bath for 5 minutes to stop cooking, then peel under cool running water.
- Step 7: Slice the eggs in half lengthwise and pop the yolks into a bowl. Mash the yolks smooth, then mix in the mayonnaise, Dijon mustard, chives, salt, and pepper until creamy.
- Step 8: Spoon or pipe the yolk mixture back into the egg white halves.
- Step 9: Top each egg with a spoonful of warm maple bacon jam and a light dusting of smoked paprika. Chill 15-20 minutes if needed, then serve.
A Note on This Partnership
This post was created in partnership with Coleman All Natural Meats - thank you for supporting the brands that make recipes like this one possible.
Substitutions
This recipe is easy to adjust based on what's in your fridge or who you're feeding. Here are a few swaps that work well.
- Bacon - Coleman Meats Applewood bacon gives a slightly sweeter, milder smoke than the Hickory, so either works depending on your preference
- Dijon mustard - yellow mustard works in a pinch if that's what you have on hand
- Gluten free / dairy free - this recipe is naturally gluten free and dairy free as written, just double check your onion and garlic seasoning blend for any additives
Even if you're not cooking for a specific diet, it's worth keeping these swaps in mind if you're feeding a crowd - chances are someone at the party will appreciate having an option.
Variations
Once you've made the base recipe, these deviled eggs are a great jumping-off point for your own spin.
- Spicy - add a pinch of cayenne to the yolk filling, or stir a diced jalapeño into the bacon jam while it simmers
- Extra smoky - swap the smoked paprika garnish for a little extra to taste, or add a drop of liquid smoke to the bacon jam
- Herb forward - swap the chives for fresh dill or thyme for a different herbal note in the filling
Equipment
You don't need anything fancy for this recipe, but a few basics make the process a lot easier.
A medium skillet is key for crisping the bacon and building the jam in the same reserved fat, and a wide saucepan lets you hard boil all 6 eggs in a single layer for even cooking. For filling the eggs, a piping bag fitted with a star tip gives you that classic ruffled look, but a zip-top bag with the corner snipped off works just as well.
Storage
Store the bacon jam and egg filling separately in airtight containers in the fridge for up to 2 days before assembling. Once assembled, deviled eggs are best eaten within 24 hours - store any leftovers covered in the fridge.
These do not stand up well to freezing - the egg whites become watery and rubbery once thawed, so plan to make this recipe fresh (or make-ahead only as far as the fridge).
Top Tip
Assemble the eggs just before serving! The bacon jam and filling can both be made a day ahead, but adding the warm jam too early will soften the egg whites, keep everything separate until right before your guests arrive.
FAQ
Yes! Hard boil the eggs and make the bacon jam up to a day ahead, and mix the yolk filling a day ahead as well. Store everything separately in the fridge and assemble just before serving so the whites stay firm.
An ice bath is key it stops the cooking process and helps the shell separate from the white. Peel under cool running water, starting at the wider end of the egg where there's usually an air pocket.
You can, but I love Coleman All Natural Meats bacon for this recipe because the Hickory and Applewood varieties both render a deep, smoky fat that becomes the base of the jam it's what gives the topping so much flavor.
Related
Looking for other appetizers like this? Try these:
Pairing
These are my favorite dishes to serve alongside Maple Bacon Jam Deviled Eggs:
Maple Bacon Jam Deviled Eggs with Coleman All Natural Meats Bacon
Ingredients
Maple Bacon Jam
- 6 slices Coleman Meats Hickory or Applewood Bacon Slices
- â…“ cup yellow onion, finely diced
- ÂĽ teaspoon onion and garlic seasoning blend
- ÂĽ teaspoon kosher salt
- â…› teaspoon black pepper, freshly cracked
- 3 tablespoon real maple syrup
Deviled Egg Filling
- 6 large Eggs
- â…“ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, finely chopped
- ÂĽ teaspoon salt
- â…› teaspoon black pepper, freshly cracked
Instructions
- Crisp the bacon: Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain, reserving the fat in the pan. Once cool, chop the bacon.
- Sauté the onion: In the same pan with the reserved bacon fat, add the diced onion and sauté over medium heat until softened and lightly golden, about 4-5 minutes.
- Combine bacon and onion: Add the chopped bacon back to the pan with the onions. Stir in the onion and garlic seasoning blend, kosher salt, and black pepper.
- Add the maple syrup: Pour in the maple syrup and stir to coat everything. Simmer for 2-3 minutes until slightly thickened and jammy. Remove from heat and let cool slightly.
- Hard boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
- Cool and peel: Transfer eggs to an ice bath for 5 minutes to stop cooking, then peel under cool running water.
- Make the filling: Slice eggs in half lengthwise and pop yolks into a bowl. Mash yolks smooth, then mix in mayonnaise, Dijon mustard, chives, salt, and pepper until creamy.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
- Top and serve: Top each egg with a spoonful of warm maple bacon jam. Chill 15-20 minutes if needed, then serve.
