Deviled Eggs with Bacon and Jalapeños
A delightful appetizer not only for Easter, but for graduation parties, picnic and entertaining. Start with the Traditional filling and go crazy with the topping .
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large hard boiled eggs (peeled)
- 3 tbsp mayonnaise
- 1 1/2 tbsp sweet pickle relish
- 1 tsp mustard
- 1/2-1 tsp creole seasoning (adjust to taste)
- 1/2-1 tsp hot sauce (adjust to taste)
- salt and pepper (to taste)
- 1-2 jalapenos (, thinly, sliced)
- 3-4 pieces bacon (, cooked, crisp, and chopped)
- 1/4 tsp paprika (adjust to taste)
Instructions
- 1
Place eggs in a medium saucepan, cover with cold water , then bring to a rolling boil.Turn off heat, cover eggs and let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side
- 2
Remove the egg yolks and place in a medium mixing bowl. Add mayonnaise, creole seasoning, hot sauce , salt and pepper. Whisk ingredients until creamy and smooth.
- 3
Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.
- 4
Top with bacon and jalapenos and serve.