Deviled eggs are the ultimate classic appetizer for brunch, holidays, lunch, dinner, parties, gatherings, you name it… What’s so great about this recipe is the incredible flavor profile. We aim to please and just boring ole deviled eggs will not cut it!
To learn the secrets to this amazing appetizer….just keep on reading!
The “Key” Ingredient
Traditionally deviled eggs may have paprika, a little sugar, and occasionally relish. Well folks we will not be using ANY of those ingredients in this recipe… Below you’ll find the “key” ingredient to this flavorful eggy snack.
Jicama
The key ingredient to this recipe is jicama. So, if you’re not familiar with jicama lets catch you up. Jicama is sometimes referred to as a yam bean or Mexican turnip/potato. It is a native root vegetable of Mexico. This vegetable is normally eaten raw and seasoned with chili powder and a splash of acidity (lemon and/or lime juice). Although, in the United States this ingredient may not be featured in the trendy magazines…. it is quite delicious!
How to use it
Jicama has an exterior similar to a potato. It should not be purchased if it appears bruised or shriveled. To use this ingredient simply remove the skin using a peeler. Unlike potatoes, jicama will not oxidize after cutting. This root vegetable would be a great addition to any salad, sushi, taco, you name it!
The Taste
It taste like a combination of a granny smith apple and water chestnuts. It’s sweet and starchy. And the perfect addition to these deviled eggs.
How to make Deviled Eggs
Alright now it is time to make these bad boys!
In a medium saucepan, cover the eggs with water. Bring to a boil and remove from the heat. Let the eggs steep in the water for 12 minutes. In the meantime, prepare an ice bath. Using a combination of cold water and ice. Drain the eggs and run under cold water. Transfer the eggs to the ice bath and allow to chill.
While the eggs are resting, heat a skillet to medium-high. Chop up the pecans and add them to the skillet along with the brown sugar. Stir constantly until the sugar melts. Transfer to a greased piece of aluminum foil. Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil. In a mixing bowl, mix together brown sugar, freshly ground black pepper, and red pepper flakes. Sprinkle the mixture on both sides of the bacon. Place the bacon in a single row on the prepared baking sheet. Bake for 18-25 minutes or until the brown sugar has melted and the bacon is crispy.
Next, peel and dice the jicama as well as chives. Remove the eggs from the ice bath. Crack and peel off the outer shell. Then cut the eggs in half lengthwise. Gently remove the yolk and transfer to a bowl. Mash with a fork. Add in the seasoning, jicama, mayo, sweet gherkin juice, Dijon mustard, and chives. Using a pastry bag, pipe the yolk mixture into the whites. Top off the deviled eggs with the candied pecans. Serve immediately with the candied bacon in the center.
Looking for more appetizers? Check out the links below:
- Crab Dip
- Quick & Easy Shrimp Cocktail
- Stuffed Mushrooms
- Smoked Salmon Bites
- Spicy Chicken Wings
- Kale Caesar Salad
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Deviled Eggs with Candied Bacon & Pecans
Ingredients
- 6 Large eggs
- ½ tsp Kosher salt
- ¼ cup Jicama diced
- 6 slices Thick-cut Bacon
- ¼ cup Pecans chopped
- ⅓ cup Light brown sugar divided
- ⅓ cup Mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. Sweet gherkins juice
- ½ tsp White pepper
- 2 tbsp. Chives chopped
- 1 tsp Red pepper flakes
- ½ tsp Freshly ground black pepper
Instructions
- In a medium saucepan, cover the eggs with water. Bring to a boil and remove from the heat. Let the eggs steep in the water for 12 minutes. In the meantime, prepare an ice bath. Using a combination of cold water and ice.
- Drain the eggs and run under cold water. Transfer the eggs to the ice bath and allow to chill.
- Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil. In a mixing bowl, mix together 1/4 cup of brown sugar, freshly ground black pepper, and red pepper flakes. Sprinkle the mixture on both sides of the bacon. Place the bacon in a single row on the prepared baking sheet. Bake for 18-25 minutes or until the brown sugar has melted and the bacon is crispy.
- Heat a skillet to medium-high heat. Chop up the pecans and add them to the skillet along with the remaining brown sugar. Stir constantly until the sugar melts. Transfer to a greased piece of aluminum foil. Set aside.
- Remove the eggs from the ice bath. Crack and peel off the outer shell. Cut the eggs in half lengthwise. Gently remove the yolk and transfer to a bowl.
- Gently remove the yolk and transfer to a bowl. Mash with a fork. Add in the white pepper, salt, jicama, mayo, sweet gherkin juice, Dijon mustard, and chives.
- Using a pastry bag, pipe the yolk mixture into the whites. Top off the deviled eggs with the candied pecans. Serve immediately with the candied bacon in the center.