Blackberry Fig Deviled Eggs
Rich fig jam pairs with salty bacon, spicy mustard, and tart blackberries for this sweet twist on a classic dish- Blackberry Fig Deviled Eggs.
Deviled eggs are not only for Easter dinner. Our Blackberry Fig Deviled Eggs are a great option for appetizers, brunch, or dare we even say…dessert? Slightly sweet from the fig and blackberry jam and bursting with rich flavor from the mustard and bacon, these deviled eggs are unlike anything you’ve ever tasted before! This is a sponsored recipe developed for the Ohio Poultry Association.
Blackberry Fig Deviled Eggs Recipe
Open your mind to the possibility of a sweet deviled egg! These eggs have all of the savory flavors that you associate with traditional hard-boiled egg recipes with the added layers of sweet fig jam and fresh, juicy blackberries.
Top with bacon and a sprig of fresh parsley, or drizzle with a rich balsamic glaze to take these Blackberry Fig Deviled Eggs over the top. Your guests will be coming back for more!
Sweet Deviled Egg Ingredients
Hard-boiled Eggs: Are brown eggs healthier than white eggs? All eggs, no matter the color of their shell, contain the same nutrients. An eggshell’s color is determined by the breed of the hen that laid it. Usually, white hens lay white eggs, and brown hens lay brown eggs.
Mayonnaise: Choose mayonnaise or Miracle Whip if you prefer. Greek yogurt may also be substituted.
Dijon Mustard: Make sure that you use a dijon with a flavor profile that you like. Dijon mustard flavors vary in intensity. Spicy or stone-ground mustard is not recommended for this recipe.
Fig Jam: Fig jam is sweet but not overpowering. If your fig jam has large chunks of the peel, we suggest removing those for a smooth, deviled egg filling. Chopped fresh or dried figs may be substituted but will result in a chunky filling.
Blackberry Jam: In our recipe testing, we liked that burst of fresh blackberries. Placing just a small drop of blackberry jam on the bottom of the egg white before filling ensures that every bite gets that juicy berry flavor. Be careful not to overdo it here; if left too long, the jam can seep upwards and weep from beneath the filling.
Bacon: Optional. Prosciutto is an excellent substitute for bacon in this recipe as well.
Blackberries: Wash and pat dry. After slicing in half, place them on a paper towel to absorb excess juice before placing them on top of the deviled eggs.
Salt and Pepper: Don’t forget to taste as you go! Also, a fresh sprinkle of coarse salt just before serving really brings out all of the flavors.
Parsley: We suggest fresh parsley for an optional garnish, but you can use dried parsley as well.
How to Make Easy-Peel Hard-Boiled Eggs
Eggs that are 7-10 days old are easiest to peel once hard-boiled.
Peel hard-boiled eggs as soon as they’ve finished cooling, which allows the egg to contract in its shell after cooking slightly. Try these tips for Easy-Peel Hard-Boiled Eggs every time!
If you are looking for a creative no-mess way to color Easter eggs, be sure to read and find out How to Make Cool Whip Easter Eggs.
What to Serve with Fig Deviled Eggs
Serve Blackberry Fig Deviled Eggs with fresh figs or baguette slices with fig and blackberry jam.
The entire fig is edible- skin, flesh, and seeds. Figs may be peeled if desired, and always be sure to remove the stem. Wash the figs and pat dry before serving.
Looking for more sweet deviled egg recipes? Try these Chocolate Deviled Eggs.
Blackberry Fig Deviled Eggs
- 12 eggs, hard-boiled
- 1/3 cup mayonnaise
- 2 Tablespoons dijon mustard
- 1 Tablespoon fig jam
- 1 Tablespoon blackberry jam
- 4 slices bacon, cooked and cooled
- 6 blackberries, halved
- 1 pinch salt and pepper
- 1 fresh parsley
- SLICE 12 hard-boiled eggs in half lengthwise. Set aside the egg yolks in a small bowl.
- Use a fork to MASH the yolks. ADD mayonnaise (or Greek Yogurt), dijon mustard, and fig jam. Season with a pinch of salt and pepper.
- PLACE a small drop of blackberry jam in the bottom of each egg white (optional).
- SCOOP or pipe the fig egg yolk mixture into the egg whites.
- TOP with bacon, blackberry, and a sprig of parsley. SPRINKLE with salt before serving.
- Greek yogurt may be substituted for mayonnaise.
- Taste the filling as you go for flavor and seasoning.
- Prosciutto is an excellent substitute for bacon in this recipe.
- The egg mixture may be made ahead of time, but it is recommended to fill and garnish before serving.
- Serve with fresh figs or baguette slices with fig and blackberry jam.
Egg Safety Tips from OPA
- How long are hard-boiled eggs safe to eat? Hard-boiled eggs spoil faster than fresh eggs, so be sure to refrigerate hard-boiled Easter eggs within 2 hours and enjoy within 1 week of cooking. Hard-boiled eggs should be eaten in 1-2 days once they’ve been peeled.
- How long are eggs safe to eat? When properly refrigerated at 45°F or below, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code on the side of a carton that indicates the day of the year when the eggs were packed.
- Can you freeze eggs if they won’t be used before the expiration date? Yes! Just crack eggs into a container, whisk until combined, seal tightly, and freeze for up to one year. Egg whites can also be frozen by themselves.
- Are colored Easter eggs safe to eat? If you used food-grade dye and materials to decorate Easter eggs, then they’re safe to eat! Easter eggs should only be eaten if they have not been left out of refrigeration longer than two hours.
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