Deviled Eggs with Pimientos and Bacon Jam

Pimientos and Bacon Jam spice up classic deviled eggs.

Deviled Eggs with Pimientos and Bacon Jam
Makes 24
  • 12 large eggs, hard-cooked and halved lengthwise
  • ¼ cup diced pimientos, drained, liquid reserved, and finely chopped
  • ¼ cup mayonnaise
  • 2 tablespoons finely chopped sweet gherkins
  • 1 teaspoon Dijon mustard
  • ½ teaspoon hot sauce
  • ¼ cup Bacon Jam (recipe follows)
  • Garnish: sliced pickled okra, minced red bell pepper
  1. Remove yolks from egg whites and place in a small bowl; set whites aside. To bowl, add pimientos, 1 tablespoon reserved pimiento liquid, mayonnaise, pickles, Dijon, and hot sauce. Using a fork, mash yolks to combine until mixture is smooth. Place egg mixture in a piping bag.
  2. Arrange egg whites on a serving tray. Spoon about ½ teaspoon bacon jam into each egg white. Pipe about 1 tablespoon egg mixture on top of bacon jam. Garnish with okra and red bell pepper, if desired.

Bacon Jam
  • 4 ounces bacon (about 5 to 6 slices), chopped
  • 1 small onion, thinly sliced
  • 1 teaspoon firmly packed brown sugar
  1. In a medium skillet over medium-low heat, combine bacon, onion, and brown sugar. Stir occasionally until bacon is brown and starts to crisp, and onions become translucent and browned, 30 to 35 minutes.
  2. In the work bowl of a food processor, pulse bacon mixture until finely ground and spreadable. Store bacon jam covered in the refrigerator up to 1 week.

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