Red Pepper Jelly Deviled Eggs with Bacon

Red Pepper Jelly Deviled Eggs with Bacon

 

Love deviled eggs, but looking for something a little out of the ordinary? If you are a fan of pepper jelly, you will no doubt love these Red Pepper Jelly Deviled Eggs with Bacon.

They have a little red pepper jelly mixed into the filling plus a small dollop on top. Some crumbled bacon adds saltiness to enhance the sweet and spicy flavors.

Red Pepper Jelly Deviled Eggs with Bacon

 

The red pepper jelly that I like to use, Braswell’s Red Pepper Jelly, is on the sweet side so I add some cayenne pepper for a spicy note. I also like to use this red pepper jelly to make a Red Pepper Jelly Vinaigrette that is delicious on salads.

Red Pepper Jelly Deviled Eggs with Bacon

 

I use Duke’s Mayonnaise to make the filling super creamy, plus a pinch of salt and a little dry mustard to heighten the flavor.

If you sometimes over or undercook your eggs, Simply Recipes has great tips on how to boil eggs to get them perfectly cooked every time.

Red Pepper Jelly Deviled Eggs with Bacon

 

For easier peeling, do not use fresh eggs. Older eggs are easier to peel.

These Red Pepper Jelly Deviled Eggs with Bacon are super delicious and just the thing for an Easter Brunch.

Red Pepper Jelly Deviled Eggs with Bacon

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Red Pepper Jelly Deviled Eggs with Bacon
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Red Pepper Jelly Deviled Eggs with Bacon
Prep Time
10 mins
 

Red Pepper Jelly adds a sweet and spicy flavor to these deviled eggs and crumbled bacon gives them a little saltiness.

Course: Appetizer
Servings: 16
Calories: 77 kcal
Author: Christin Mahrlig
Ingredients
  • 8 large hard-boiled eggs, peeled and cut in half lengthwise
  • 1/3 cup mayonnaise
  • 1 teaspoon red pepper jelly
  • 1/4 teaspoon dry mustard
  • pinch of cayenne pepper
  • pinch of salt
  • 2 to 3 tablespoons of red pepper jelly
  • 2 slices bacon, cooked and crumbled
Instructions
  1. Remove egg yolks and place in a medium bowl. Mash well with a fork. Stir in mayonnaise, 1 teaspoon red pepper jelly, dry mustard, cayenne pepper, and salt until smooth.
  2. Spoon egg yolk filling into egg whites.
  3. Top each one with about 1/2 teaspoon red pepper jelly and sprinkle with crumbled bacon.
Recipe Notes

For easier peeling, do not use fresh eggs. Older eggs are easier to peel.

Nutrition Facts
Red Pepper Jelly Deviled Eggs with Bacon
Amount Per Serving
Calories 77
* Percent Daily Values are based on a 2000 calorie diet.

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7 thoughts on “Red Pepper Jelly Deviled Eggs with Bacon

  1. I finally tried red pepper jelly a few years ago. I was a little nervous, but I really ended up liking it. Having it on deviled eggs sounds so unique and delish! What a great Easter dish!

  2. Oh, the eggs look delicious. I wanted to make a Romanian version of deviled eggs tomorrow, now I am thinking to cook a couple more eggs to try this version as well. I even have homemade pepper jelly in the pantry.

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