Bourbon Street Deviled Eggs

I’ve often wondered why these traditional ‘picnic’ eggs are called ‘deviled’. Turns out according to several references that the first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients, which including but not limited to mustard and pepper. By 1800, deviling became a verb to describe the process of making food spicy.

This is a fun twist on traditional Deviled Eggs including both the mustard and pepper but also Bourbon Chicken inspired ingredients.

6 eggs
1/4 cup Miracle Whip
1 teaspoon yellow mustard
Salt and Pepper to taste
3-4 teaspoons Bourbon Street Bacon Jam
Bacon crumbles for garnish
Smoked Paprika for garnish

Boil the eggs

Once cooled carefully peel the eggs, slice in half and remove the yolks

Place each egg half in position in the serving tray, or someplace else stable.

Put the egg yolks in a mixing bowl along with the Miracle Whip, yellow mustard. Blend the mixture together using an electric mixer adding salt and pepper to taste.

Put 1/8 – 1/4 teaspoon Bourbon Street Bacon Jam into the ‘yolk well’ in each of the egg whites.

Put the egg yolk filling in a piping bag and pipe mixture into the ‘yolk well’ of each egg on top of the jam.

Garnish each egg with bacon and Smoked Paprika.


3 thoughts on “Bourbon Street Deviled Eggs

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