For Thanksgiving this year I was in charge of bringing the apps….so in addition to the regular fruit, veggie, and cheese trays I also decided to kick mom’s famous deviled eggs up a notch! Don’t bacon and jalapenos just make everything better? These were a hit, and should be considered a quick and easy addition to your holiday parties this month!
Bacon & Jalapeno Deviled Eggs
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An egg-cellent take on mom’s old deviled egg recipe. The jalapeno and bacon add spice and salty meatiness.
Author: Hesitantly Healthy
Ingredients
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise (see Notes below)
- ½ cup yellow mustard (adjust to taste preference)
- 2 jalapenos, seeded and chopped
- 6 pieces bacon, cooked until crispy, and crumbled
- All-purpose seasoning of your choice (to taste)
- Optional Paprika as topping
Instructions
- Hard boil your eggs with plenty of time to allow them to cool (I do mine the night before I plan to make deviled eggs)
- Peel eggs, slice in half, and empty all yolks into a mixing bowl
- Add mayo, mustard, and all-purpose seasoning to the yolks and mix until creamy
- Mix in ¾ of the jalapenos and ¾ of the bacon (reserving the rest as topping)
- Put the yolk mixture into either a frosting bag or a Ziplock bag with a corner cut out
- Pipe the yolk mixture into each egg half, making sure to give each egg a heaping serving
- Top with remaining jalapenos and bacon crumbles
- Sprinkle with paprika if desired
Notes
It can be difficult to find completely “clean” mayonnaise – I used Spectrum Naturals Organic Mayonnaise with Olive Oil, but there were other organic brands available in my supermarket (Vons), and even more options are available online.
Now that I’m done eggsplaining this egg-cellent recipe, does anyone have a yolk or two?
The post Bacon & Jalapeno Deviled Eggs: An Egg-cellent Idea! appeared first on Hesitantly Healthy.
