This is Jalapeno Cheddar Bacon Deviled Eggs. This is an interesting twist on a holiday classic that is sure to impress. Deviled eggs were always one of my favorites at Thanksgiving and Christmas feasts. This little upgrade takes the flavor to a much higher level. Enjoy this recipe from all of us at Filipino Chow.
- 12 eggs
- 8 ounces of bacon
- 3 fresh jalapeno peppers
- 2 tablespoons of mustard
- 3 tablespoons of pickle relish
- 1⁄3 cup of mayonnaise
- 1 cup of shredded cheddar cheese
- paprika for garnish
- salt and freshly ground black pepper to taste
- Start by frying the bacon in pan over medium heat.
- Cook all the bacon until it is nice and crispy. Place the cooked bacon on a plate covered with paper towels to absorb excess oil for a few minutes.
- Once the bacon has cooled, chop all of it into small bits. then set it aside.
- Place the eggs in a pot and fill the pot with water until the eggs are covered.
- Heat the pot over medium heat until it begins to boil then reduce the heat to low. Let the water boil for 15 minutes.
- While the water is boiling, put some ice and water in a bowl large enough to hold all the eggs.
- Drain the water from the pot and put the eggs in the ice water to chill. Let the eggs sit for 2-3 minutes.
- Peel the eggs then cut them in half, separating the yokes from the whites using a spoon to scoop the yokes out of the whites.
- Put the egg yokes in a mixing bowl and place the egg white halves on a serving platter.
- Thinly slice two of the fresh jalapenos, then set them aside.
- Finely chop the one remaining jalapeno, then add that to the mixing bowl with the yokes.
- Add the mayonnaise, mustard, pickle relish, half of the chopped bacon bits, salt and pepper to the mixing bowl.
- Mash and thoroughly mix all the ingredients together in the mixing bowl.
- Spoon all the yoke mixture into a piping bag.
- Pipe the egg yolk mixture into the empty pit of the egg white halves where the egg yokes were, filling them until there is about a one inch high mound.
- Do this for all the egg white halves until all the egg whites are filled.
- Lightly dust the eggs with paprika.
- Sprinkle the remaining bacon bits on top of the yolk mixture.
- Top the egg yolk mixture with a single piece of the thinly sliced jalapeno.
- Place deviled eggs in the refrigerator to chill for at least one hour before serving.
- Serve chilled.
If any of the eggs crack while cooking in the boiling water, don't panic. Just add a tablespoon of salt to the water. That should prevent a lot of the egg whites or yolk from seeping out of the egg while it's still boiling. If you don't have a piping bag, you can just use a plain resealable plastic bag as a substitute. Just add the yolk mixture to the bag then cut one of the corners of the bag and squeeze it like you would a piping bag.