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Recipe: Bacon-Jalapeño Deviled Eggs

Bacon-JalapeƱo Deviled Eggs

Bacon-Jalapeño Deviled Eggs

No picnic is complete without deviled eggs. And what better way to take deviled eggs to another level than by adding bacon and jalapeño?

These Bacon-Jalapeño Deviled Eggs are sure to disappear very quickly so be prepared to whip up some more. Luckily, they’re very simple.

Ingredients:

  • 6 hard-boiled eggs, peeled and halved
  • 4 slices thick-cut bacon
  • 1 fresh jalapeño, seeded and diced
  • 4 TBSP mayonaisse
  • Pinch of sugar
  • Pinch of chili powder
  • Deviled Egg Yolk Mixture

    The Egg Yolk Mixture

  • Pinch of salt
  • Pinch of garlic powder
  • Paprika, for dusting

Directions:

  1. Preheat oven to 425F.
  2. Cut up bacon and place in a oven-safe pan. Bake bacon for roughly 20-25 minutes or until crispy throughout. Remove from oven and cool on a paper towel-lined plate. Once cooled, cut into small pieces.
  3. Remove the yolks from the hard-boiled eggs and place in a mixing bowl.
  4. To the yolks, add salt, garlic powder, chili powder, jalapeño and most of the bacon (save some bacon for later).
  5. Bacon-Jalapeno Deviled Egg

    Bacon-Jalapeño Deviled Egg

  6. Mash/mix all ingredients with large fork. Gradually incorporate mayo until a fluffy mixture is formed. Taste and adjust seasoning if necessary.
  7. Using a pasty bag (or a Ziploc bag with a corner cut off), place yolk mixture into bag and squeeze into boiled egg white centers.
  8. Garnish with remaining bacon and dust with paprika.

Once the bacon is cooked, preparing these deviled eggs takes no time at all. And you’ll get a lot of flavor for a little time.

This is a dish you can take to any party. I guarantee they’ll be a hit.

 
3 Comments

Posted by on March 19, 2012 in Cookin', Recipes, Sides

 

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