Description
Experience a game-changing twist on classic deviled eggs with the smoky, savory flavor of beef bacon and a zesty kick from fresh jalapeños. Topped with a crispy finish, these deviled eggs are sure to impress at any gathering!
Ingredients
Scale
- 6 large eggs
- 4 strips of beef bacon
- 1 fresh jalapeño
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Smoked paprika (optional)
- Fresh chives (optional garnish)
Instructions
- Prepare the Hard-Boiled Eggs: Carefully place your large eggs in a single layer in a saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 10-12 minutes. While the eggs are sitting, prepare an ice bath: fill a large bowl with ice and water. After the sitting time, use a slotted spoon to transfer the eggs from the hot water directly into the ice bath. Let them cool for at least 5 minutes. Once cooled, gently tap and roll each egg on a hard surface to crack the shell, then carefully peel them under cool running water. Rinse the peeled eggs to remove any shell fragments. Slice each peeled egg in half lengthwise, from top to bottom. Gently scoop out the bright yellow yolks into a medium-sized mixing bowl, being careful not to tear the egg white halves. Place the empty egg white halves on a serving platter.
- Cook the Beef Bacon: Heat a large skillet over medium heat. Add the beef bacon strips and cook until they are crispy and browned, about 5-8 minutes, flipping occasionally. Once cooked, transfer the crispy beef bacon to a plate lined with paper towels to drain any excess fat. Once cooled slightly, finely chop the beef bacon. You’ll want approximately 2 tablespoons of finely chopped beef bacon to mix into the filling, and the remaining 2 tablespoons for the crispy topping. Set aside the topping portion.
- Prepare the Jalapeño: Wash the jalapeño. For less heat, carefully slice it in half lengthwise and use a small spoon to scrape out all the seeds and white membrane. For more heat, leave some seeds in. Finely dice the jalapeño.
- Make the Creamy Filling: To the bowl with the egg yolks, add the mayonnaise, Dijon mustard, white vinegar (or lemon juice), 2 tablespoons of the finely chopped cooked beef bacon, and the finely diced jalapeño. Using a fork, mash the ingredients together thoroughly until the mixture is smooth and creamy. Taste the filling. Add salt and freshly ground black pepper to your liking. If using, stir in a pinch of smoked paprika now for an extra layer of flavor. Adjust any seasonings as needed.
- Fill the Egg Whites: You have two options for filling: Spoon Method: Use a small spoon to carefully scoop the yolk mixture back into each empty egg white half. Create a neat mound in the center. Piping Method: Transfer the filling to a piping bag fitted with your favorite decorative tip. Pipe the filling neatly into each egg white half.
- Add the Crispy Topping and Garnish: Just before serving, generously sprinkle the reserved crispy beef bacon bits over the top of each filled deviled egg. If desired, snip some fresh chives over the top for a final touch of color and fresh oniony flavor.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Boiling and frying
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 120
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 150 mg
Keywords: For perfectly peelable eggs, use an ice bath after boiling. To achieve a super creamy filling, mash yolks finely or use a food processor. Control the heat by adjusting jalapeño seeds. Presentation can be enhanced with a piping bag.