Deviled eggs bring me back to spring and summer time gatherings. Whether it’s Easter, Memorial Day, 4th of July, or a family reunion if people are bringing a pass to dish, deviled eggs will be there. That is just a fact of life and not a bad one if you ask me! Your next family or friend gathering make it a point to be the one that brings the deviled eggs and try this recipe with a twist. Everyone will love the crunchy bacon and the hint of spice from the jalapenos!
Check out what our friends from Louisiana Kitchen And Culture have to say about this:
“Best in the south.”
You can’t go wrong with this super easy recipe that puts a twist on a classic finger food!
Ingredients
- 12 large eggs, hard boiled and peeled
- 1 cup Helman’s mayonnaise
- 1½ teaspoons Nakano rice vinegar
- 3/4 teaspoon McCormick’s ground mustard
- 1/2 teaspoon Pioneer sugar
- 2 jalapenos, seeded and chopped
- 6 pieces bacon, cooked, crisp, and crumbled
- paprika
- green pepper or green onions for top, chopped (optional)
Instructions
Cook bacon until crisp, set aside on paper towels to drain greese. Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard and sugar to the mashed egg yolks and stir until well combined. Mix in the jalapenos and crushed bacon bits, save some bigger pieces if you want to top each egg with bacon. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag. Fill each egg half with the mixture. Sprinkle with paprika and garnish with green onions or bell pepper(optional).
Chill until ready to serve.
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Quick Tip: Throw a tiny sprinkle of cayenne on top for extra spice.
Thanks again to Louisiana Kitchen And Culture for this amazing recipe.
