Deviled Eggs are a favorite in our house, even our son, who just turned 20, requested them as part of his birthday dinner. He’s also a fan of bacon and jalapenos, so I combined the flavors and created this Bacon-Jalapeno Deviled Eggs recipe.
I hard-boiled a dozen eggs and then I peeled the eggs carefully. Each one was cut in half lengthwise.
The egg yolks were removed from the egg whites and placed into a small bowl.
The egg yolks are mashed up with a fork and to that, you will add mayonnaise and crumbled bacon. You can make this super simple by using real bacon bits that can usually be found on the salad dressing aisle.
Also added is finely minced jalapeño.
The final ingredients are Frank’s Red Hot, cumin, salt, and pepper.
I like to place the mixture in a sandwich size zipper bag. By doing this, I can cut off the corner of the bag and carefully squeeze the mixture into the egg whites.
The mixture is squeezed into the egg whites and then topped with a small crumble of bacon.
These are now my favorite Deviled Egg recipe. I can’t wait for all the Easter eggs we’ll be doing next month because I’m already planning to make these again. I hope you enjoy them too!Print
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