These jerk-seasoned deviled eggs pack a serious island punch, blending the smoky heat of homemade jerk seasoning with the unexpected, bright, and bitter sweetness of orange marmalade. They’re creamy, deeply spiced, and just plain ol’ gorgeous on a deviled egg platter. Topped with a vibrant pop of fresh chives and a dusting of paprika, these Caribbean beauties bring a taste of the islands directly to your kitchen table with no plane ticket required.
Today, we’re celebrating 13 years of Faith, Hope, Love, & Luck. And what better way to celebrate than with these deviled eggs? I’ve made these lil’ marmalade cuties three times this summer already. And each time I have taken them to a party, cookout, or gathering, there has always been someone or many someones who have excitedly proclaimed them to be an all-time favorite. There are even a few of those same Jerk Seasoned Caribbean Marmalade Deviled Egg fans who have been waiting patiently, or perhaps not quite so patiently, for me to finally share this recipe.
But y’all, I’ll straight-up admit that I’ve been a real doggone brat about giving this particular recipe out to anyone. Instead, I’ve been selfishly keeping it all to my lil’ ol’ self, refusing to share it with absolutely everyone. Why? Because I’ve been saving it especially for today. A cherished, delicious, egg”tastic” fan-favorite recipe to help celebrate 13 years of recipes. Of which most were really good, some were just meh, a few were total complete and utter failures, and thankfully for me, B.O.B. Bob, my family, and our friends, many of which were over-the-top delicious and unforgettable.
After 13 years, around here, we’ve obviously learned a few things. And each day, week, and year brings even more lessons. Once again, some good, and some bad. But we’re here for it all. The good, the bad, the ugly. Even the cleaning the dishes after a long day spent in the kitchen. So y’all, let’s gather round and celebrate the beginning of Faith, Hope, Love, & Luck’s rebellious teenage years and raise up our deviled eggs to many more years to come. Hip hip hooray. Cheers. Bottoms up. Here’s to shared meals, shared stories, shared memories, and just a wee bit of shared cat hair thrown in for good luck.
Ingredients:
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cayenne
- 1/4 Teaspoon Paprika (Additional for Garnish)
- 1/4 Teaspoon Ground Allspice
- Pinch of Ground Cinnamon
- Pinch of Ground Nutmeg
- Pinch of Ground Cloves
- Pinch of Ground Cumin
- 12 Large Hard-Boiled Eggs
- 1/4 Cup Orange Marmalade
- 1/2 Cup Mayonnaise (Divided)
- Finely Chopped Fresh Chives
Directions:
- Place the parsley, thyme, salt, pepper, onion powder, garlic powder, cayenne, paprika, allspice, cinnamon, nutmeg, cloves, and cumin into a medium-sized bowl. Stir well to combine.
- Halve the hard-boiled eggs lengthwise, placing the yolks into the medium-sized bowl.
- Mash the egg yolks and seasonings together with the tines of a fork.
- Add the orange marmalade and 1/4 cup of mayonnaise to the bowl. Stir well to combine.
- Slowly add the remaining 1/4 cup mayonnaise until you reach the perfect deviled egg consistency. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of paprika and a few finely chopped fresh chives.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I used large eggs for this deviled egg recipe. If you are using smaller or larger eggs, you may need to adjust the amount of mayonnaise used in this recipe to prevent the filling from turning runny or becoming too thick.
- Do not add all of the mayonnaise in at one time. Start by adding 1/4 cup and then adding more as needed until you reach the perfect deviled egg consistency. If you add too much, the filling may become runny.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
Improvements:
- Replace the fresh chives with fresh parsley or fresh cilantro.
- Garnish each deviled egg with a little bit of orange zest.
- Top each deviled egg with a grilled or steamed whole shrimp.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cayenne
- 1/4 Teaspoon Paprika (Additional for Garnish)
- 1/4 Teaspoon Ground Allspice
- Pinch of Ground Cinnamon
- Pinch of Ground Nutmeg
- Pinch of Ground Cloves
- Pinch of Ground Cumin
- 12 Large Hard-Boiled Eggs
- 1/4 Cup Orange Marmalade
- 1/2 Cup Mayonnaise (Divided)
- Finely Chopped Fresh Chives
Directions:
- Place the parsley, thyme, salt, pepper, onion powder, garlic powder, cayenne, paprika, allspice, cinnamon, nutmeg, cloves, and cumin into a medium-sized bowl. Stir well to combine.
- Halve the hard-boiled eggs lengthwise, placing the yolks into the medium-sized bowl.
- Mash the egg yolks and seasonings together with the tines of a fork.
- Add the orange marmalade and 1/4 cup of mayonnaise to the bowl. Stir well to combine.
- Slowly add the remaining 1/4 cup mayonnaise until you reach the perfect deviled egg consistency. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of paprika and a few finely chopped fresh chives.
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If you’re tired of the same old mustard and mayonnaise boring routine when it comes to making deviled eggs, you’ve definitely come to the right place. Whether you’re looking for a spicy kick of flavor, zesty unexpected fillings, or garnishes that practically double as works of art, our latest recipe round-up features thirteen deviled egg recipes that are anything but bland. From impressively elegant to creatively wild, these deviled eggs are guaranteed to leave your guests talking. CLICK HERE for the recipe.
