Bacon Pepper Jelly Deviled Eggs: A Crowd Pleaser
I don’t even like deviled eggs, but I absolutely loved these. That’s saying something because I’ve always been the one to quietly pass on the deviled egg tray at family gatherings. But this year, I decided to try something new for Christmas and whip up these Bacon Pepper Jelly Deviled Eggs. Let me tell you, they were a hit—even among those who normally steer clear of deviled eggs. They’re tangy, smoky, sweet, and just a little spicy—the perfect balance that turned me into a deviled egg believer.
The Inspiration: Farm-to-Table Magic
The idea for these came from a local farm-to-table restaurant where I first encountered a similar flavor combination. It was one of those moments where you think, “Wow! Deviled Eggs can actually be tasty.” Naturally, I had to try recreating it at home. The result was a dish that had everyone—even the skeptical non-egg crowd—raving and asking for seconds.
Why These Deviled Eggs Are a Game-Changer
Deviled eggs are often seen as a predictable, albeit classic, appetizer. But let’s face it, they’re not exactly exciting. Some (me, I am “some”) may say they’re down right gross. That’s where this recipe changes the game. With bold, unexpected flavors and easy preparation, these deviled eggs solve the “what to bring to the party” dilemma. They’re budget-friendly, can be made ahead of time, and are sure to stand out among the usual appetizers. They’ll have your friends and family asking for more, even the ones that swore they didn’t like deviled eggs.
The Recipe: Bacon Pepper Jelly Deviled Eggs
Ingredients:
- 18 large hardboiled eggs, peeled and sliced lengthwise
- ¼ cup garlic aioli
- ¼ cup mayonnaise
- 3 teaspoons Dijon mustard
- 3 tablespoons hot pepper bacon jam (I used Terrapin Ridge)
- Salt & pepper to taste
- Green onions, hot pepper bacon jam, and thinly sliced pickled okra (for garnish)
Instructions:
Prep the Eggs: Scoop the yolks into a small bowl and arrange the egg whites on a serving platter.
Make the Filling: Mash the yolks with garlic aioli, mayonnaise, Dijon mustard, and hot pepper bacon jam. Add salt and pepper to taste. For an ultra-smooth texture, use a hand blender.
Assemble: Pipe or spoon the filling back into the egg whites.
Garnish: Top each egg with a dollop of hot pepper bacon jam, a slice of pickled okra, and a sprinkle of green onions.
Serve and Enjoy: Watch as your guests devour them and shower you with compliments.
Frequently Asked Questions
How long do deviled eggs last?
Deviled eggs can last up to two days if stored properly in the refrigerator. Make sure to keep them in an airtight container to maintain freshness and prevent them from drying out. Amazon has this container that rates well and is priced perfectly.
How far in advance can you make deviled eggs?
You can prepare deviled eggs up to one day in advance. For the best results, store the egg whites and filling separately to maintain texture, assembling them just before serving. If you’re short on time, don’t worry—I’m always short on time! Prepare them the night before and store them in an airtight container. To keep the yolks from drying out, I placed a damp paper towel over the eggs before sealing the container.
Final Thoughts
These Bacon Pepper Jelly Deviled Eggs turned a dish I typically avoided into one of my absolute favorites. They’re a testament to being inventive and the power of stepping out of your culinary comfort zone. Whether you’re hosting a holiday party or just looking to impress at the next potluck, these eggs will earn you serious praise.
If you give this recipe a try, I’d love to see your results! Tag me on social media @AlmaAndPearl so we can share in the delicious fun. Until next time, happy exploring and even happier eating. Cheers!