Bacon Wrapped Easter Eggs (aka Pig Eggs)


Bacon Wrapped Easter Eggs (aka Pig Eggs)
Prep time
Cook time
Total time
I love bacon and have been amusing my Sat students with my bacon wrapped appetizers. This one for Easter joins my list of super easy ones to make. I took quails eggs I found in Ranch 99 (an Asian grocery store chain) and hard boiled them. I shelled the mini eggs and placed them in some food coloring overnight. I added a bacon wrap to them and cooked them in a hot 500F oven until the bacon was crispy. Serve with your favorite sweet spicy barbecue sauce. Enjoy!

If you like this recipe, I have many more including my virally popular pineapple mozzarella rings. I’ve been adding more bacon wrapped madness to my recipe database: Doinks, mini frittata, turkey lollipop, apple pie, meatloaf, breakfast fatty, buffalo turds, pig candy, and bacon-weave animals.
Recipe type: Appetizer
Cuisine: American
Serves: 5
  • 1 packs quail eggs (15 per pack)
  • 1 pound Bacon
  • Food coloring
  • SYD All Purpose Rub
  • SYD Original BBQ Sauce
  1. Simmer eggs in salted boiling water for 15 minutes.

  2. Rinse in cold water.
  3. Soak in cold water for 10 minutes to make it easy to peel.
  4. Peel eggs
  5. Mix some food dye and water in cups or small bowls.
  6. Soak eggs for a couple of hours or overnight.

  7. Wrap in bacon and dust with a little All Purpose rub.

  8. Cook in 500F oven until bacon is crispy.
  9. Remove and brush with a little barbecue sauce and serve.