Sunday, April 20, 2014

Bacon Jalapeno Deviled Eggs

This was my very first pin on my "Appies" board on Pinterest, it's been a long time coming! I finally got the chance to make these for our Easter dinner appetizer. I have to say I'm pretty impressed with how they turned out. I changed the recipe a bit to fit what I had around the kitchen, but not too much. The hardest part about these is peeling those eggs. Any tips would be much appreciated. If you want to pipe the filling in with a star tip (like I tried to do) you're going to want to really crumble that bacon or it will get stuck in your star tip and you will have to jab it out dangerously with a knife. Otherwise a zip-lock bag will work just fine (I switched). I put this recipe into a calorie counter (just to see!) and they're about 75 Calories/half. You can certainly knock that down with less bacon, but why? Its Easter!

Bacon Jalapeno Deviled Eggs
(Adapted from here)


12 eggs, hard boiled and peeled
1 dash rice vinegar
3/4 cup light Miracle Whip
1 Tbsp Bacon Mustard (Or Dijon)
2 jalapenos, seeded and chopped fine
6 pieces bacon, crispy and chopped or crumbled
paprika for topping


Cut the peeled eggs in half, lengthwise

Scoop out the yolks and place in mixing bowl

Mash the egg yolks till crumbly with a fork

Add the miracle whip, vinegar and mustard to the mashed egg yolks and stir until well combined, add more mustard if the mixture needs to be looser.

Mix in 3/4 of the jalapenos and bacon, setting aside 1/4 of each for topping.

Put the mixture in a zip-lock bag and cut a small part of the corner off of the bag

Fill each egg hole with the mixture

Sprinkle with paprika and remaining bacon and jalapenos

Chill until ready to serve

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