Jelly Toast

fig deviled eggs

My Egg-celent Adventure with Ohio Eggs Part 2Topped with prosciutto and balsamic glaze, these Fig Deviled Eggs are a slightly sweet and oh-so-fabulous twist on a classic.

Last week, I shared my adventure to Columbus with the Ohio Poultry Association when I had the chance to tour the brand new Bob Evans’s headquarters, step inside an actual egg farm – where I learned that Ohio is the second largest egg producing state in the country – and eat so much fabulous food that my jeans were protesting by the end of the three day trip.

Ohio Poultry Event by Jelly Toast (59 of 73)On the last day of our trip, we visited the popular Columbus brunch location, Tasi Cafe, for breakfast. And because we were there to celebrate the incredible egg, we had the most fabulous black bean cakes with poached eggs and jalapeño butter sauce. I could wax poetic about eggs all day long, but the show stopper of this plate were the black bean cakes.

Oh. My. Word.

Ohio Poultry Event by Jelly Toast (58 of 73)When I heard “black bean cake” I was expecting something that resembled a black bean burger. Slightly crusty on the outside and fairly dense throughout. These cakes had nothing to do with black bean burgers, so much so, that the two could hardly be called distant cousins.

Honestly, these cakes were just that: cakes. They were fluffy, delightful and full of flavor. The perfect bed for runny yolked, poached eggs. I am working on a version at home because I need these in my life on a regular basis!

Ohio Poultry Event by Jelly Toast (61 of 73)After our spectacular brunch at Tasi’s, we headed to Columbus’ North Market, which was too cool not to snap a few pics of. The market is full of fascinating food vendors and Jim from the OPA gave us each a $10 bill and told us to buy an ingredient for a “Chopped” style challenge. We were intrigued, and knowing that the week was all about eggs, we knew that these “secret” ingredients would somehow tie in to an egg creation.

North Market with Ohio Eggs by Emily Caruso

I ended up choosing a local tulip honey, which just seemed lovely to me and also a bit of a challenge to pair with eggs. An intriguing challenge, nonetheless.

Ohio Poultry Event by Jelly Toast (78 of 82)We all gathered upstairs in the market where there was a fabulous space full of retro tile, cherry red vinyl chairs and a stage kitchen were Jim was prepping ingredients. We were in for a serious treat.

Ohio Poultry Event by Jelly Toast (68 of 82)Before the challenge got underway, Jim demonstrated a few egg basics: how to make an omelet (to which he showed us a few of his favorite variations – the Greek version looked incredible!), how to make faux Eggs Benedict, and how to make a microwave scramble. I am familiar with the microwave scrambled egg because we make them pretty often around here, but I liked Jim’s tips on using a larger mug to scramble two eggs at once.

Ohio Poultry Event by Jelly Toast (68 of 73)Then came the challenge – we presented our ingredients to Jim and he paired them together to create a half a dozen different and very creative deviled egg recipes. There was a green eggs and ham version that he used Melanie’s Green Machine Smoothie to make (I know, right?!), and with my honey he paired some dried figs and created a very surprising and delicious fig deviled eggs with prosciutto and balsamic. These eggs were sweet and the flavors just worked. So much so that I recreated them at home. The only thing I changed in my version was to use fig preserves instead of whole dried figs in order to have a smoother texture to the filling.

Ohio Poultry Event by Jelly Toast (74 of 82)

After the egg challenge, we settled in for our last meal together before returning to the hotel to pack up and head to our respective corners of the state.

Ohio Poultry Event by Jelly Toast (70 of 73)

This trip went beyond my expectations and I can’t believe how much I learned about how eggs are produced. How local they are, even though they are coming from large farms. I am so impressed with the ethical farming practices that go on and it couldn’t make me any prouder to be an Ohioan.

Ohio Poultry Event by Jelly Toast (69 of 73)

For more recaps on this great trip head over to Melanie Makes, Neighbor Food , Lemons for Lulu and Shugary Sweets. And be sure to check out my version of the Jim’s Fig Deviled Eggs – you’ll be delighted!

Fig Deviled Eggs by Jelly Toast

Happy Monday!

Disclosure: I was invited by the Ohio Poultry Association to attend this Ohio Egg Event which was paid for by the OPA. All opinions expressed in this post are, as always, 100% my own. 

Fig Deviled Eggs Recipe

Yield: 12 deviled eggs

Prep Time: 10 minutes


6 hard cooked eggs, cut in half, yolks and whites separated
1 tablespoon Miracle Whip
1 Tablespoon fig preserves
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons honey
salt and pepper to taste
12 small pieces of prosciutto for serving
balsamic glaze (store bought or high quality balsamic vinegar, reduced)


In a small bowl, crumble the egg yolks with a fork and add Miracle Whip, fig preserves, dijon mustard and honey. Mix to combine. Spoon filling into egg whites. Top with rolled pieces of prosciutto and drizzle with balsamic glaze. Enjoy!
Recipe adapted from Jim's Fig Balsamic Deviled Eggs
April 28th, 2014

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12 comments on “fig deviled eggs”

  1. Looks like a blast!!! Love this sweet and salty take on the deviled egg!

  2. These deviled eggs are so up my alley — sweet/savoryness, here I come! 🙂

  3. I can’t wait until you nail the black bean cake recipe. I’m sure it’s going to be amazing! These turned out so well, and I love that you used fig jam..the weird “chunks” was the only thing I didn’t love about the other version.

    • I’m borrowing my mom’s ricer and have these planned very, very soon! I think the trick will really be the ricer. I’m so glad we got to pick Tasi’s brain about this dish – it’s spectacular!

  4. This was my favorite egg of the bunch! I didn’t mind the large fig pieces in the original but I can’t wait to try your version!

    • Thanks, Melanie! I thought of you the other day when I passed the green machine smoothie and thought that maybe I needed to buy one, lol. I don’t think I’ll ever see those and not think of those green eggs and ham deviled eggs!

  5. Oh the figs!!! This was such surprise! I’m still thinking about the wasabi eggs too! These are beautiful Emily! And I’m so thrilled to have been able to meet you!! I’m a proud Ohioan too!

    • Ohio proud!! Lol, I’m so glad we got to meet, Tanya! This was such a great trip – I knew eggs were fantastic, but it was so great meeting all the wonderful people behind them 🙂

  6. Emily, I’m PASSIONATE about deviled eggs. I would have never gotten to this combination of flavors but my oh my, it sounds amazing. They’re beautiful too! I am definitely making these for our next gathering. I love surprises!

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