Deviled Eggs with Toasted Pecans and Bacon
If you like deviled eggs, you’ll LOVE this variation featuring the unexpected yet delightful combination of pecans, bacon, and jicama. While it may raise an eyebrow at first, rest assured that these additions provide the perfect blend of crunch and flavor.
Discovered from “In Fine Taste,” this eggcellent recipe offers a refreshing departure from the ordinary, making it an ideal choice for utilizing those leftover hard-boiled eggs post-Easter egg hunt festivities.
While jicama might not typically be on your kitchen shelf, fear not – a quick trip to the local grocery store, and you will find this root vegetable, usually near the potatoes. Encased in a thick, brown skin with crisp white flesh, jicama has a subtly sweet flavor reminiscent of apples, complemented by its satisfyingly crunchy texture.
We garnished each generously filled egg half with pecans, green onions, and parsley, adding a final flourish of freshness and visual appeal.
Be warned – these eggs are irresistible and are bound to disappear quickly, as their delectable taste makes it nearly impossible to resist eating more than one.
Recipe by: Dianna & Alyssa, In Fine Taste
Ingredients:
- 12 large eggs
- 1 teaspoon salt
- 2 Tablespoons white vinegar
- ½ cup jicama chopped fine
- 4 slices thick sugar cured bacon or 6 regular slices; cooked and chopped fine
- ½ cup Better Halves Pecan Pieces, chopped small
- 2 Tablespoons sugar
- ½ cup mayonnaise
- 2 Tablespoons mustard
- 2 Tablespoons pickle juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 green onions chopped
- fresh parsley for garnish
Directions:
FOR EGGS
- Put eggs in pot and fill pan with cold water to cover eggs by one inch. Add 1 teaspoon salt and vinegar. Bring pot to a boil. Boil one minute, then turn off heat and cover pot with lid. Let pot sit covered for 15 minutes.
- Quickly drain off hot water and put eggs in cold water with ice. Peel eggs once they are slightly cool. To peel: Crack bottom (large end) of egg and peel it under cold running water. (The shell should come off fairly easily.)
FILLING
- While eggs are cooking, heat a small skillet to medium high. Add chopped pecans and sugar and stir constantly just until sugar melts. Pour out onto a piece of parchment paper.
- Cook bacon in oven or on stove top until crisp. Drain on paper towel. Chop into small pieces. (A wire rack set inside a rimmed baking sheet in the oven at 350 degrees Fahrenheit for 20 minutes is a great way to cook bacon because the air can circulate around the bacon making it crisp.)
- Cut eggs in half lengthwise. Remove yolks and place in a medium mixing bowl and smash with a fork.
- Peel and chop jicama into small pieces. Add jicama, chopped bacon, pecans, and green onions to egg yolks.
- Mix mayonnaise, mustard, pickle juice, salt, pepper and green onions in a small bowl.Pour mayonnaise mixture over egg yolk mixture and stir to combine.
- Fill hard boiled egg halves with yolk mixture. You can use a spoon or a pastry bag fitted with an open tip. The yolk mixture should over-fill the egg whites.
- Garnish with fresh parsley.
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