Flavor Trends, Strategies and Solutions for Menu Development

Black Pepper Pickled Deviled Eggs

Recipe courtesy of Chef Brad Bergaus, Corporate Chef, Director of Menu Innovation, Taco John’s
Sponsor: Lee Kum Kee

Servings: 24


Black Pepper Pickled Eggs:

  • 12 hard boiled eggs, peeled
  • 1 c Lee Kum Kee® Black Pepper Sauce

Candied Orange Bacon:

  • ¼ c Lee Kum Kee® Sauce for Orange Chicken
  • 4 strips thick cut hickory smoked bacon

Yolk Filling:

  • 12 hard boiled yolks
  • ¼ c mayonnaise
  • 2 Tbsp Lee Kum Kee® Roasted Sesame Dressing
  • 1 tsp sea salt


  • 5 chives, cut into 1-in batons


For the Black Pepper Pickled Eggs:

  1. Mix Lee Kum Kee® Black Pepper Sauce and 1 ½ c water together in a stainless bowl until fully emulsified. Place peeled eggs in the sauce.
  2. Cover and refrigerate for a minimum of 24 hours.

For the Candied Orange Bacon:

  1. Preheat the oven to 425°F.
  2. Line a half sheet pan with parchment paper and wire rack.
  3. Place Lee Kum Kee® Sauce for Orange Chicken into a mixing bowl.
  4. Dip bacon in orange sauce until fully covered. Place on the lined sheet pan on wire rack.
  5. Bake for 12 to 14 minutes, until bacon is crispy. Remove from oven and cool.
    Once cooled, cut bacon into 1-in pieces.

For the Yolk Filling:

  1. Once eggs are pickled, cut eggs in half and remove and place yolks into a stainless mixing bowl. Set egg white halves aside for serving.
  2. Use a fork to smash egg yolks. Fold in mayonnaise, Lee Kum Kee® Roasted Sesame Dressing and salt until smooth and fully blended.
  3. Transfer prepared yolk filling to a piping bag.

For the Assembly:

  1. Place halved egg whites on a serving plate.
  2. Pipe and fill egg halves to slightly heaping.
  3. Place a piece or two of Candied Orange Bacon on center of each yolk filling and slightly press into filling.
  4. Place two chive batons on each prepared egg. Cover and refrigerate until service.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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