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jenny's meaty deviled eggs

(1 rating)
iluvoldmovies avatar
Blue Ribbon Recipe by
Jenny Glenn
@iluvoldmovies
Irving, TX

The inspiration behind this recipe is my love of bacon and my love of deviled eggs! Put the two together and it is M-A-G-I-C! The recipe makes quite a bit of filling. Even with generous applications to the eggs, there should still be some leftover.

Blue Ribbon Recipe

Jenny is right, these deviled eggs are magic! If you think bacon should be a food group, you'll love these. They have a delicious smoky bacon flavor. No one will ever guess there's Spam in the egg mixture. It just adds to the savory flavor of the filling. There's also a touch of sweet flavor in the filling from honey mustard.

— The Test Kitchen @kitchencrew
(1 rating)
yield 12 -24
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For jenny's meaty deviled eggs

  • 1
    dozen boiled eggs, peeled
  • 1 can
    Spam with bacon, cubed, browned, blotted & minced (12 oz.)
  • 1/2 - 3/4 c
    bacon bits (reserve 24 large pieces)
  • 1/2 - 3/4 c
    mayo (light or regular)
  • 2 tsp
    honey mustard
  • 1 pinch
    sea salt or Kosher salt
  • 1 pinch
    freshly ground black pepper
  • 1/2 - 1 tsp
    lemon juice
  • 1/8 tsp
    liquid smoke flavoring
  • 5 dash
    sweet jalapeno juice (optional)
  • 1 1/2 tsp
    granulated white sugar

How To Make jenny's meaty deviled eggs

  • Hard-boiled eggs cut in half and yokes removed.
    1
    Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
  • Browning SPAM and bacon in a skillet.
    2
    Mince the Spam and bacon bits, then brown in skillet or pan; blot excess grease.
  • Mixing meat mixture, egg yolks, and mayonnaise together.
    3
    To the bowl with the yolks, add the meat mixture and mayonnaise. With a pastry knife or the back of a fork, mash all ingredients together until the mixture is relatively smooth.
  • Liquid smoke, lemon juice, and honey mustard added.
    4
    Add the liquid smoke, lemon juice, and honey mustard. Mix well, adding a little salt and pepper to your liking. If the mixture is too stiff, add small amounts of mayo and honey mustard to achieve desired taste & consistency.
  • Filling piped into the egg white.
    5
    Spoon or pipe the filling back into the egg whites. For decoration, place a large bacon bit piece on top of each egg. Or, if you prefer, dust the tops of the eggs with paprika or pico de gallo. Cover and refrigerate, ideally, for at least 2 hours before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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