DEVILED EGGS WITH PEPPER JELLY AND BACON
6 slices bacon, chopped
1 garlic clove, minced
10 hard boiled eggs
3 oz cream cheese, softened
3 tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp apple cider vinegar
Pinch of salt
Rina’s Mild Pepper Jelly
Pepper to taste
Crushed red pepper (optional)
Cook bacon in a nonstick skillet until crispy. Remove with a slotted spoon and set aside.
Cut eggs in half and remove egg yolks. Place egg yolks in a medium bowl and mash with a fork. Add cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, salt and cayenne. Mix well.
Stir in 2-3 tbsp Rina’s Mild Pepper Jelly and mix well.
Set aside 20 pieces of the cooked bacon pieces and stir the rest into the egg yolk mixture.
Evenly spoon the egg yolk mixture into the egg whites.
Garnish eggs with a piece of bacon and a drop of pepper jelly. Sprinkle cayenne pepper and crushed red pepper over top of eggs.