Bacon Wrapped Easter Eggs (aka Pig Eggs)
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.
- Total Time: 35 mins
- Yield: 5 1x
Ingredients
- 1 packs quail eggs (15 per pack)
- 1 pound Bacon
- Food coloring
- SYD All Purpose Rub
- SYD Original BBQ Sauce
Instructions
- Simmer eggs in salted boiling water for 15 minutes.
- Rinse in cold water.
- Soak in cold water for 10 minutes to make it easy to peel.
- Peel eggs
- Mix some food dye and water in cups or small bowls.
- Soak eggs for a couple of hours or overnight.
- Wrap in bacon and dust with a little All Purpose rub.
- Cook in 500F oven until bacon is crispy.
- Remove and brush with a little barbecue sauce and serve.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: American