2 Scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, paprika, dry mustard and Bourbon-Glazed Bacon pieces. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired, and refrigerate until ready to use. 3 To make a crispy cheesy quail egg garnish, heat a non-stick pan over medium heat. Add 1 heaping tsp (7 ml) shredded cheddar in a small pile. Let melt and crisp slightly, about 1 minute. When cheese starts to look lacy, crack a quail egg on top and fry until whites are firm and yolk is still sunny, 1 to 2 minutes longer. Transfer to a parchment-lined plate or baking sheet and continue cooking remaining cheddar and quail eggs. 4 Pipe or spoon reserved filling evenly into cup of each egg white. Top with a crispy cheesy quail egg, some Bourbon‑Glazed Bacon bits and some chives. Serve and enjoy. Makes 24 devilled eggs BOURBON-GLAZED BACON ¼ cup (60 ml) bourbon ¼ cup (60 ml) maple syrup 2 tbsp (30 ml) light brown sugar 12 slices thick-cut bacon 1 With oven rack in middle position, preheat oven to 375 F (190 C). Line a rimmed baking sheet with foil. 2 In a small bowl, whisk bourbon, maple syrup and brown sugar to make a glaze.
3 Arrange bacon in a single layer on foil-lined baking sheet. Brush half the glaze mixture evenly over 1 side of bacon. Reserve remaining bourbon glaze.
4 Bake brushed bacon for 8 minutes. Flip bacon pieces and brush with remaining bourbon glaze. Return bacon to oven and cook for another 25 to 30 minutes, flipping bacon every 5 minutes, until bacon is crisp and glaze is golden brown and bubbling. 5 Let bacon cool on pan for 3 minutes, then transfer to a parchment-lined plate to cool slightly before serving or using. Can be stored in an airtight container in refrigerator for up to 4 days. When ready to serve, warm in a 300 F (150 C) oven. Serves 6 INGREDIENT IN MAKER’S MARK KENTUCKY STRAIGHT BOURBON WHISKY USA $46.99 103747
DEVILLED EGGS WITH BOURBON‑GLAZED BACON 12 large eggs 5 tbsp (75 ml) mayonnaise ½ tsp (2.5 ml) paprika ½ tsp (2.5 ml) dry mustard 2 pieces Bourbon-Glazed Bacon, very finely chopped, plus extra finely chopped for garnish, make ahead, recipe follows kosher salt and freshly ground black pepper, to taste ¾ cup (180 ml) finely shredded white cheddar, divided 24 quail eggs fresh chives, finely sliced, for garnish 1 Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place saucepan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
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