Description
Transform classic deviled eggs with crispy bacon and a kick of jalapeño for a flavorful appetizer.
Ingredients
Scale
- 6 large eggs
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar
- 1–2 jalapeños, finely chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs in a pot, cover with water, and bring to a gentle boil for 10-12 minutes. Cool in an ice bath.
- Peel the eggs and slice them in half lengthwise.
- Scoop out the yolks into a mixing bowl, leaving the whites intact.
- Mash the yolks and mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
- Add crumbled bacon and jalapeños, folding them in gently.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with paprika before serving.
Notes
Store leftovers in an airtight container in the fridge for up to two days. For best texture, assemble eggs just before serving.
Nutrition
- Serving Size: 1 half
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg