Stuffed Eggs

Stuffed Eggs with Bacon-Onion Jam Recipe

Julia Rutland, author of our newest cookbook, Homestyle Kitchen, shares her recipe for Stuffed Eggs with Bacon-Onion Jam. It makes a great appetizer to bring to parties or enjoy with your family during the next gathering. I brought some to a football-watching party and a Mardi Gras party, and they were gone within the first half hour. I love the recipe, and you will too.

Bacon and eggs make a great combo! A dollop of bacon jam adds just the right amount of smoky sweetness in this delicious snack. You can substitute crumbled bacon for a similar flavor. 

Stuffed Eggs


12 hard-cooked eggs
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon prepared Dijon mustard
1/4 teaspoon coarsely ground black pepper
Dash of hot sauce
1/4 cup Bacon-Onion Jam (recipe below)

Cut eggs in half. Remove yolks and transfer to a bowl. Mash yolks and stir in mayonnaise, lemon juice, mustard, pepper, and hot sauce.

Stir yolk mixture until very smooth. Spoon or pipe yolk mixture into center of egg whites. Dollop about 1⁄2 teaspoon bacon jam onto each stuffed egg.


Julia suggests spreading this delicious sweet-and-salty condiment on so many foods—deviled eggs, turkey-and-cheese sandwiches, hamburgers, melted Brie cheese, and much more. It’s a time-consuming recipe—but worth it! Make sure you cook the mixture until the onions are a rich golden brown. You won’t need to stir often in the beginning, but you’ll stir more frequently toward the end of the cook time to keep the jam from sticking to the bottom of the pot. 

Stuffed Eggs

3/4 pound bacon, chopped 
1 tablespoon butter 
3 large or 4 medium-size yellow or sweet onions, chopped 
1/4 cup firmly packed dark brown sugar 
1/4 cup balsamic vinegar 
1/2 teaspoon salt 
1/4 teaspoon coarsely ground black pepper 
2 tablespoons water 

Cook bacon in a Dutch oven or large pot over medium heat, stirring occasionally, for 10 to 12 minutes or until crisp. Drain, reserving 1 tablespoon drippings in pot. Add butter, allowing it to melt. Stir in onions, brown sugar, vinegar, salt, pepper, and 2 tablespoons water. 

Stuffed Eggs

Cook over medium-low heat, partially covered, for 55 to 65 minutes or until onions are a rich dark brown and mixture has a thick consistency. Season with additional salt and pepper, if desired. Add bacon, and spoon mixture into small jars or bowls. Cover and store in the refrigerator for up to 1 week. 

Stuffed Eggs with Bacon-Onion Jam are wonderful treats for any occasion. Try out the recipe, and let us know how you enjoyed it. We’d love to see your photos!

Homestyle Kitchen: Fresh & Timeless Comfort Food for Sharing will be available April 16th. Pre-order your copy now.

About the author: Julia Rutland has 25 years of experience in the food, publishing, travel, and marketing industries. She is the author of a dozen cookbooks, including The Campfire Foodie Cookbook, as well as Apples, Blueberries, Eggs, Honey, Squash, and Tomatoes. Before moving to the Washington, D.C., area and developing her own business, Julia worked at Coastal Living magazine as senior food editor, with Wimmer Cookbooks as a sales and marketing consultant, and in the test kitchens of Southern Living magazine.

Julia has deep knowledge of cooking principles, is passionate about consumer education, and is skilled in savvy story packaging. She is a member of Les Dames d’Escoffier, an international philanthropic organization of women leaders in the fields of food, fine beverage, and hospitality. Julia is also a trained volunteer with the Virginia Co-operative Extension Master Gardeners program in Loudoun County. Julia lives in the D.C. wine-country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends. 

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Liliane Opsomer
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