Deviled eggs with a savory filling, topped with sweet bacon marmalade and crispy onions. Take deviled eggs to a whole new level with this easy culinary masterpiece!
Deviled Eggs with Bacon Marmalade and Crispy Onions
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Originally Posted in 2017, reposted 4/2019.
For these fabulous morsels of yumminess, I use the traditional deviled egg approach. With the peeled and halved boiled eggs, I fill them with a simple savory spices and herbs concoction. Add a mouthwatering twist by topping our deviled egg with a sweet bacon marmalade and finishing it off with lightly salted crispy onions. This is a most incredible deviled egg recipe you really don’t want to pass up. Recipe found at bottom of the post outlined in pink.
Deviled Eggs Recipe
Not all deviled eggs are created equal. Lets just put that out there right now. For a long time there I thought I didn’t like deviled eggs. Either they tasted like a boiled egg, or they tasted like a boiled egg filled with mayonnaise.
My life was changed the day I tried a deviled egg with a savory herby filling and sprinkled in paprika. This cute café in my town serves deviled eggs topped with bacon, caramelized onions, and paprika. My gosh y’all! They are so good! After the first time I tried those bites of amazingness I just knew I had to replicate that recipe. And not just replicate, but I had ideas to take it further.
Enter; bacon marmalade. And you know what? While we’re at “better”, why not take it all the way to “best”? Hence, lightly salted crispy onions and a sprinkle of chives and paprika. With a blend of savory and sweet, soft and crispy. Oh mama! they’re fantastic!
Now here’s the thing about Bacon Marmalade:
You can make your own bacon marmalade. However, I get mine at my local Trader Joe’s. However, you can find bacon marmalade/bacon jam at almost all grocery stores these days or online here. It’s definitely more expensive online, but honestly; it’s totally worth it! The eggs don’t take much of it, as it is usually super sweet. But Wow!, does it work wonders. I mean, when does bacon not work wonders?
For the Crispy Onions:
For the crispy onions, I just slice onion super thin with my mandolin slicer, spray them with some canola or coconut oil cooking spray, salt them very lightly, and throw them in the oven on a high, but not too high, 375 degrees F, while I prep the rest of the eggs. (IMPORTANT TIP! Be sure to check them regularly. You’ll want them golden brown, but they can quickly go from golden to black in less than a minute. And honestly guys, burned onions really smell up a house! Like seriously, check them often.) If you make extras; no need to fret! Once the onions have cooled, you can totally just keep them in an airtight container until you need them to make these delicious eggs again. Probably tomorrow. And the next day. And the next…
Another option is to use those crispy French onions you can purchase at the store remade. Those won’t taste as good, but they’ll still be fantastic.
Always a crowd pleaser:
I’ve been taking these little lovelies to parties, dinners, brunches, and baby showers for years now. The plate is always emptied.
The good part is, all the work for these can be prepped ahead of time, then just assemble on the day of. I like to spoon the filling into a piping bag and refrigerate. When the time comes to use it, I cut off a corner and pipe it directly into my egg halves. This makes it less messy and prettier for presentation as well! Which is important, because really, who doesn’t judge a book by its cover when it comes to food?
Ah! And what a lovely cover to judge…
- 12 eggs, hard boiled, cooled completely, and shells removed
- 1 Jar Bacon marmalade or jam
- 2 TBS minced chives
- Couple dashes of paprika
- 1/2 c mayonnaise (for a healthier option, sometimes I use half mayo, half sour cream)
- 1 TBS milk
- 1 tsp dried parsley
- 1/4 tsp dried mustard powder
- 1/4 tsp dried thyme
- 1/4 tsp garlic salt
- 1/8 tsp dried dill
- 1/8 tsp pepper
- Dash of cayenne pepper
- 1/4 sweet yellow onion, sliced thin
- oil or cooking spray
- salt and pepper, to taste
- Slice your eggs in half lengthwise. Remove the yolks into a bowl, and set the whites aside.
- Mush your bowled yolks with a fork, until there are no more small lumps.
- Add all other filling ingredients and mix well.
- Spread onions on cooking sheet. Spray or lightly brush onions with oil. Lightly season onions with salt and pepper.
- Bake at 375*F until golden brown, approximately 10-15 minutes
- To assemble to eggs: pipe filling evenly into the whites. Spoon about 1/2 tsp bacon marmalade on top of the filling in each egg. Top that with 2-3 slices of crispy onions. Then finish it off with a sprinkle of chives and paprika.
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