Deviled Eggs With Bacon Pepper Jam
Servings: 2 dozen
Ingredients
- 12 eggs
- ¼ cup mayonnaise
- 4 tsp yellow mustard
- Tastefully Simple bacon pepper jam
Instructions
- Hard boil eggs. Transfer to a bowl of ice water and let cool completely.
- Peel eggs.
- Cut each egg in half, and empty yolks into a mixing bowl.
- Add ¼ cup mayo and 4 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.
- Fill a piping bag with the mixture and pipe filling into each egg. (If you don't have a piping bag, use a large Ziploc bag and cut the corner off.)
- Top each egg with a small amount of bacon pepper jam.
Notes
Tip: Put a small drop of filling under each egg to keep them from sliding around on your serving tray.