Red Pepper Jelly Deviled Eggs with Bacon

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Love deviled eggs, but looking for something a little out of the ordinary? If you are a fan of pepper jelly, you will no doubt love these Red Pepper Jelly Deviled Eggs with Bacon.

They have a little red pepper jelly mixed into the filling plus a small dollop on top. Some crumbled bacon adds saltiness to enhance the sweet and spicy flavors.

The red pepper jelly that I like to use, Braswell’s Red Pepper Jelly, is on the sweet side so I add some cayenne pepper for a spicy note. I also like to use this red pepper jelly to make a Red Pepper Jelly Vinaigrette that is delicious on salads.

Deviled Eggs topped with Red Pepper Jelly on light blue background.

I use Duke’s Mayonnaise to make the filling super creamy, plus a pinch of salt and a little dry mustard to heighten the flavor.

If you sometimes over or undercook your eggs, Simply Recipes has great tips on how to boil eggs to get them perfectly cooked every time.

For easier peeling, do not use fresh eggs. Older eggs are easier to peel.

These Red Pepper Jelly Deviled Eggs with Bacon are super delicious and just the thing for an Easter Brunch or a side for a cookout or picnic.


For a fancier presentation, use a pastry bag fitted with a large star tip to pipe the filling into the egg whites.

If you are making deviled eggs ahead of time, it is best to refrigerate the egg whites and filling separately. Be sure to cover the surface of the filling well with plastic wrap to prevent it from drying out.

Red Pepper Jelly Deviled Eggs with Bacon with a bowl of pepper jelly.

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Be sure to try these Jalapeno Popper Deviled Eggs. They are fantastic!

Red Pepper Jelly Deviled Eggs with Bacon on a light blue background.

Red Pepper Jelly Deviled Eggs with Bacon

Course: Appetizer

Cuisine: Southern

Keyword: Easter

Servings: 16

Calories: 77kcal

Author: Christin Mahrlig

Red Pepper Jelly adds a sweet and spicy flavor to these deviled eggs and crumbled bacon gives them a little saltiness.

Print Recipe

  • 8 large hard-boiled eggs, peeled and cut in half lengthwise
  • 1/3 cup mayonnaise
  • 1 teaspoon red pepper jelly
  • 1/4 teaspoon dry mustard
  • pinch of cayenne pepper
  • pinch of salt
  • 2 to 3 tablespoons of red pepper jelly
  • 2 slices bacon, cooked and crumbled
  • Remove egg yolks and place in a medium bowl. Mash well with a fork. Stir in mayonnaise, 1 teaspoon red pepper jelly, dry mustard, cayenne pepper, and salt until smooth.

  • Spoon egg yolk filling into egg whites.

  • Top each one with about 1/2 teaspoon red pepper jelly and sprinkle with crumbled bacon.

For easier peeling, do not use fresh eggs. Older eggs are easier to peel.

Calories: 77kcal

Originally published March 6, 2016.

More Deviled Egg Recipes

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Crab Deviled Eggs

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