Bacon Jalapeño Deviled Eggs
If you’re looking to spice up your classic deviled eggs recipe, these Bacon Jalapeño Deviled Eggs are a must-try. The smoky bacon adds a savory crunch, while the jalapeños bring a fiery kick that elevates the flavor of the creamy yolk mixture. Whether you’re serving them at a party, a barbecue, or just for a snack, these deviled eggs are sure to impress with their bold and zesty twist on a beloved classic.
Ingredients:
- 6 large eggs
- 3 slices of crispy bacon, crumbled
- 1-2 fresh jalapeños, finely chopped (adjust for desired heat)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Smoked paprika or cayenne pepper for garnish
Instructions:
- Boil the Eggs:
- Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and let simmer for 10-12 minutes.
- Remove the eggs from the hot water and transfer them to an ice bath to cool.
- Prepare the Filling:
- Once the eggs are cooled, peel them and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Mix well to create a creamy texture.
- Add the Bacon and Jalapeños:
- Stir in the crumbled bacon and finely chopped jalapeños, adjusting the amount of jalapeños based on your preferred heat level.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity generously.
- Garnish and Serve:
- For extra flavor and presentation, sprinkle smoked paprika or cayenne pepper on top. Serve immediately, or refrigerate for up to two hours before serving.
Tip: You can also add a bit of cheddar cheese or a dollop of sour cream to the filling for an even richer taste!
This recipe is perfect for those who enjoy a bit of spice and a lot of flavor in their appetizers. It’s an easy yet impressive dish that’s bound to be a hit at any gathering!
