Mar 26, 2011

Bacon Jalapeno Deviled Eggs

I am not a deviled egg fan by any means. I absolutely can't stand traditional deviled eggs. You know, the ones with the tons of mayo, yellow mustard, and sweet pickled relish? BARF. I get the heebie jeebies just thinking about it. So, this next sentence is going to make no sense given what I've already written. Today, I got a craving for deviled eggs. No idea why (and no, I'm definitely not preggo), but I wanted a deviled egg. Knowing how disappointed I'd be if I actually went out and bought and ate a traditional one (because they are quite disgusting)...I decided to make my own version of a deviled egg that I think would be tasty. I do this from time to time. Play around with recipe ideas in my head then jump in the kitchen and attempt to bring my thought to fruition. Sometimes it's a slam dunk and sometimes I wonder how anyone would ever let me in a kitchen. It's true. I've made some ridiculous concoctions. But I have so much fun trying! So today, I introduce you to my newest culinary brain child...the Bacon Jalapeno Deviled Egg!


The idea came from how I like my omelets or even a hearty breakfast scramble. Salty and spicy with a touch of creaminess only a perfectly cooked egg can bring.  This deviled egg combines all those things in a perfect marriage of flavors. I have found my deviled egg. Hallelujah!


Here is what you need to get started:


Eggs, light mayo (because you can still eat these things and watch your girlish figure!), low sodium real bacon pieces, pickled jalapeno slices, a good spicy brown mustard, and french fried onions

I used 4 eggs in my eggsperiment (bahaha!) producing 8 servings. You can double this recipe for a party or if you are some kind of deviled egg connoisseur and you want to devour them all yourself. No judging here. Plop those suckers in a pot of water and allow the water to come up about 1 inch above the top of the egg for even cooking. Bring to a boil over medium heat. Once the pot has reached a boil, turn off the heat, cover, and let the eggs hang out in the hot water for about 15 minutes.



When the 15 minutes are up, immediately drain and rinse the eggs with cold water. Now the fun part...peeling! Carefully peel the eggs, slice them in half lengthwise, and scoop out the yolk into a bowl. Hopefully your eggs will look as awesome as mine turned out...perfectly cooked, no ominous green yolk halo! What, what!


Next you will add these ingredients to the egg yolks and use a fork to mix together:
1/4 cup light mayo
1 tsp. spicy brown mustard
1 Tbs. chopped jalapenos
2 tsp. jalapeno juice (straight from container)
2 Tbs. chopped low sodium bacon pieces
1/4 tsp garlic powder
Pinch of freshly ground black pepper


You won't need to add any extra salt to these. The bacon and briny jalapeno juice add just enough saltiness. After everything is mixed together, start scooping a little of the yolk mixture into the hollowed out egg white halves. Then garnish with a little more chopped bacon pieces, chopped fried onions, and another sprinkle of freshly ground black pepper.

Voila! Bacon Jalapeno Deviled Eggs.


Don't they look scrumptious! These are not your grandmas deviled eggs, that's for sure! Give them a try and I'm sure you won't be disappointed. My hubby gave them two very approving thumbs up!


Bon Appétit!

4 comments:

  1. At first this sounded really weird, but after reading the recipe and seeing the end result, it sounds really, really good! I may have to try it soon!

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  2. sounds delicious!! A recipe I'm def. going to have to try!

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  3. Thanks for stopping by my blog!
    I love deviled eggs & these look delicious! I can't wait to try them!

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  4. I love deviled eggs and my hubby loves them more! These look UH-MAY-ZING!! :D And thanks for the sweet, inspiring words on my post! It was definitely reassuring! :D

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I appreciate your feedback, friends! I read every comment and try my hardest to respond to each one, but if your email address isn't attached to your blogger profile, you might find my response in the comment thread instead. As always, thanks for reading!

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