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.
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.
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.
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 or a side for a cookout or picnic.
For a fancier presentation, use a pastry bag fitted with a large star tip to pipe the filling into the egg whites.
If you are making deviled eggs ahead of time, it is best to refrigerate the egg whites and filling separately. Be sure to cover the surface of the filling well with plastic wrap to prevent it from drying out.
Be sure to try these Jalapeno Popper Deviled Eggs. They are fantastic!
- 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.
- Spoon egg yolk filling into egg whites.
- Top each one with about 1/2 teaspoon red pepper jelly and sprinkle with crumbled bacon.
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Originally published March 6, 2016.
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