Farm Fresh Deviled Eggs w/ Candied Bacon & Sweet Onion Marmalade

Farm Fresh Deviled Eggs w/ Candied Bacon & Sweet Onion Marmalade - Fresh On The Menu Recipe

Candied Bacon Ingredients

  • ½ lb Hunter Cattle Company natural bacon
  • ¼ c brown sugar

Wickled* Sweet Onion Marmalade Ingredients

  • 2 c diced red onions
  • ½ c diced spicy bread & butter pickles
  • 1 c sugar
  • ½ c cider vinegar

Deviled Eggs Ingredients

  • 10 large eggs, hard-boiled & shelled
  • ½ c mayonnaise
  • 1 tsp lemon juice
  • 2 tbls white vinegar
  • 2 tsp dried mustard powder
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 clove garlic, finely minced





Executive Chef Russell Keane, owner of NEO, a farm to table gastropub, offers his expert neo-classic twist on deviled eggs using farm fresh ingredients for a delicious rendition that is creamy, sweet, salty, spicy and unforgettable.

    Candied Bacon Preparation

    • Preheat oven to 350º. Place bacon flat on sheet pan, sprinkle liberally with brown sugar. Bake in oven for 10 mins., or until desired crispness is attained.

    Wickled* Sweet Onion Marmalade Preparation

    • Place all ingredients in a small saucepan and simmer over medium heat for 30 mins., or until nearly all liquid has evaporated. Remove from heat and refrigerate. Keeps in refrigerator for 2-3 mos. (*Inspired by “Wickles” wickedly delicious pickles.)

    Deviled Eggs Preparation

    • Cut eggs in half and carefully remove yolks without damaging egg whites. Mash yolks together with remaining ingredients. Refill egg whites with mixture.

    To Serve

    • Spoon some marmalade onto center of your appetizer dish, add two egg halves. Garnish eggs with candied bacon. Enjoy!

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