Spice Up Classic Deviled Eggs with Jalapeño and Bacon! Discover a fresh and spicy twist with the zing of fresh and pickled jalapeños, while crispy bacon adds a salty, flavorful punch.
Enter jalapeno deviled eggs that have bold and zesty flavors. The classic deviled eggs are mostly everyone’s favorite party appetizer and have been done a zillion times to date. It’s time to take something really good, like the classic, and make it even better and more interesting.
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The combination of bacon and jalapenos makes this variation a super hit with its combination of smoky and salty flavors with fresh heat and tanginess from both fresh and pickled jalapenos. It also has the characteristics of the classic recipe, which are creaminess from mayo, cheesiness from cheddar, and tangy and sharp tastes from Dijon mustard.
Having both fresh and pickled jalapenos allows us to control the heat in this recipe. Fresh gives a burst of heat, while pickled ones are already mellowed in that aspect. For more heat, add more of the fresh ones and sprinkle with paprika on top to mark them for the more adventurous. That’s how you can play with this variation. You may change the amount of bacon as per your taste.
Ingredients
- Boiled eggs – The outer soft whites serve as shells to stuff the eggy, jalapeno-flavored, and cheesy stuffing. We need proper hard-boiled eggs here with the yolk a bit done so it can be crumbled and mixed with other ingredients.
- Bacon – to be cooked and crumbled into small bits.
- Mayo – provides the creaminess to the stuffing.
- Cheddar cheese – adds a cheesy flavor to the otherwise eggy and creamy filling.
- Dijon mustard – the sharp tanginess of the mustard elevates the taste of this.
- Garlic – is the common aromatic used in most savory stuffings.
- Fresh jalapeno – gives a fresh, green, and spicy taste.
- Picked jalapeno – provides a fermented but spicy flavor.
- Salt and paprika – help bring out all the other flavors while seasoning the stuffing.
How to make deviled eggs
This variation of the traditional recipe remains quite similar, but it includes extra steps for preparing the jalapeño.
- Boil eggs and remove the yolk: The first step is to get hard-boiled eggs, which is pretty easy to do. Add eggs to a pan and submerge them in cold water by an inch or so. Bring it to a boil on medium heat and lower the heat to a simmer. For hard-boiled eggs, we will let it simmer for 9–12 minutes. Slice the eggs into halves and scoop out the yolk from each half.
- Crumble yolk: Add the yolks to a bowl and crumble them with a fork, or you may use your hands too.
- Add the rest of the ingredients to the bowl.
- Mix well: Mix the ingredients well with a spatula to form a soft paste.
- Pipe the stuffing: Add the stuffing to a piping bag and cut the tail. Pipe the stuffing generously into each egg half.
- Garnish: the top of the stuffing with a few bacon bits and sliced fresh jalapenos.
Tips for the best-deviled eggs
- Get fresh eggs: Check the freshness of the eggs before you use them. A simple test to check if they float in water is good to eliminate rotten eggs.
- Prepare an ice bath: While the eggs are simmering in the hot water, prepare a bowl of ice water. After removing the eggs from the hot water, using a spoon, slot them into the ice water bath. This stops further cooking and cools them quickly, leading to easier peeling.
- Cook the bacon: Freshly prepare the bacon bits by cooking them in a pan as they lose the extra fat. Then crumble them to bits.
- Spice level: You can control the spice level of the stuffing by playing with the ratio of fresh and pickled jalapenos. Play down the heat by increasing the ratio of pickled jalapenos.
Storage instructions
For a recipe that can be done so quickly, this is best eaten fresh. You can refrigerate this for a couple of days until it starts losing its freshness and taste.
It is advisable to store the yolk filling separately from the egg white halves. Fill them before you serve. You can store them in an airtight container or zip-lock bag in the refrigerator. For food safety, refrigerate any leftovers as soon as possible after serving.
Serve with
These Jalapeno deviled eggs with jalapeno flavors are excellent appetizers or snacks. You can make any meal interesting by serving these to start with. Here are a few interesting ideas:
- Chips and salsa: Serve a Mexican-inspired starter course. The versatile deviled eggs go well with chips and salsa, too.
- Cheese platter: Deviled eggs offer a classic combination with a cheese platter consisting of varieties of cheese, crackers, and dips. You may have a look at my cracker recipes like Buttermilk crackers with cheesy tomato dip or dips like Creamy Homemade Hummus, French Onion Dip, or Chessy Corn Dip.
- Salad greens: A fresh and crisp salad will offer a contrast to the creamy deviled eggs. Try out simple salads or something a bit fruity like Cucumber Strawberry Salad, Cherry Tomato Salad, or any salad with a light vinaigrette like Apple Kale Salad With Apple Cider Vinaigrette or Easy and Zesty Quinoa Salad.
- With drinks: deviled eggs are a great snack, and any flavored drink or cola would be nice to have with them. For tea lovers, a flavored iced tea would beat the summer heat. These are wonderful to have with beers or cocktails, too.
Similar recipes with egg
With something as versatile as eggs, which can be the star element of a dish, an important ingredient, or a binding agent, there will be many recipes for various types of dishes:
Jalapeno Deviled Eggs
Jalapeno and bacon come together to make this classic appetizer more interesting. This variation has a fresh and spicy kick from fresh and pickled jalapenos, with the bacon adding saltiness and a layer of flavor.
- Cut peeled hard-boiled eggs into half. Remove yolks into a bowl.
- Cut bacon strips into small bite-sized pieces. Cook until crispy. Drain crispy bacon pieces well on a kitchen towel.
- Break yolks into fine crumbs using a fork. To that add the rest of the ingredients except fresh jalapeno slices. Also, reserve 2-3 tablespoons of bacon bits for garnishing.
- Fill a piping bag with the egg yolk mix. Cut off the tip with a sharp scissor. Because the filling has chunks of bacon, jalapenos etc piping the filling through a nozzle tip is might not be smooth.
- Arrange egg halves on a plate. Pipe a generous amount yolk filling into the egg white halves.
- Garnish it with cooked bacon, fresh jalapeno slices and chopped fresh parsley/chives .
Serving: 1serving | Calories: 89kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 194mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 179IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.5mg
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