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.
Recipe by Southern Lady Magazine at