I make pretty good “regular” deviled eggs, and occasionally I like to mix it up and do something different. My bestie got me a deviled egg transporter for my birthday, which I desperately needed. The last time I transported deviled eggs to a party, it was kind of a disaster. I used the carrier for the first time yesterday, and all of the eggs stayed in place!
1 dozen eggs
Tastefully Simple bacon pepper jam (Update – this is a seasonal item that might not be available when you’re reading this. If it isn’t, try the sweet pepper jalapeño jam instead!)
Boil eggs. My foolproof method for making boiled eggs (actually, I have to give my wife credit for this one) is to put the eggs into a wok, cover with salty water, bring to a boil. Once the water is boiling, turn the heat off, cover, and leave them undisturbed for 15 minutes. Let the eggs cool.
Cut each egg in half, and empty yolks into a mixer bowl. Add ¼ cup mayo and 1 tbsp + 1 tsp mustard. Mix well, until smooth. Look at the texture and taste it. Add more mayo or mustard as needed. If it’s crumbly, add more mayo. If it’s bland, add more mustard.
Normally I add about 1-2 tsp bacon pepper jam into the mixture, but we’re running low and I didn’t want to take the chance of not having enough for the tops of the eggs.
Fill a piping bag with the mixture and fill each egg. Top with a small amount of bacon pepper jam.
Tip: Put a small drop of filling under each egg to keep them from sliding around on your serving tray.