Deviled eggs are a staple at southern get togethers and I love seeing the various versions on menus of restaurants! These bourbon maple bacon deviled eggs are the perfect addition to a derby party menu, and we couldn’t help but garnish with a little piece of curly parsley for some old school Southern vibes.

To make the bacon (you will only use about 1/3 of this recipe- enjoy the rest with breakfast or one your next sandwich or burger!)

1 lb thick cut bacon
1 T maple
1 T bourbon

Place a wire cooling rack on top of a baking sheet. Spray the wire cooling rack with oil. Lay out bacon and place in a cold oven. Set oven to 400 degrees and bake for 20 minutes. Turn off the oven and leave bacon in oven an additional 8 minutes. Remove from oven and cool. Cut 24 one inch pieces to use in deviled eggs, enjoy the rest.

Note: oven temperatures carry, but this is my secret formula to bacon that is perfectly crisp without being burnt.

To assemble the eggs:

12 hard boiled eggs, peeled and cut in half
*hard boiled egg tips coming tomorrow!
1/2 cup Mayonaise
1 teaspoon Dijon mustard
1/2 teaspoon whole grain mustard
1/2 teaspoon salt
1 Tablespoon white wine vinager
Freshly ground pepper
24 piece of bacon, each 1” long
24 curly parsley sprigs

Remove the yolk from each egg half. Mash the egg yolks, mayonnaise, Dijon, whole-grain mustard, sea salt, white wine vinegar and ground pepper together with a fork until smooth and combined. Place a large Ziploc bag inside a measuring cup and spoon the mixture into the bag. Seal off the bag and cut one of the bottom corners off to use as your piping tip. Pipe the mixture into the eggs. Place a piece of bacon into each of the hard-boiled eggs.Additionally, place a piece of curly parsley in front of each piece of bacon. Enjoy!