Bacon Jalapeño Deviled Eggs: a hot summer treat

By MICHELLE HASTINGS ~ For the T-G

Bacon Jalapeño Deviled Eggs are a delicious twist on a traditional summer barbecue side. If your family loves heat like mine, these will be a hit. They have just the right amount of it without overpowering your senses.

We’ve tweaked the original recipe just a pinch by swapping out diced fresh jalapeños with a pickled version of our favorite pepper and rice vinegar for white vinegar, just to suit our tastes. By swapping out the fresh jalapeños for pickled we are able to control the heat a little better. When fresh peppers are preferred it is certainly recommended that they are seeded and kitchen gloves come in handy. It takes a while to get the sting out.

If heat is not your thing or you need to make a more traditional egg, just leave the peppers out altogether, the mixture minus the jalapeños and/or bacon is a great one for the tastiest of deviled eggs. Whether it’s this summer’s barbecue or next spring’s Easter dinner, this recipe is sure to stand the test of time with or without the flair of our favorite added flavors.

12 eggs, large hard-boiled

6 slices of bacon, cooked crisp and crumbled

2 diced fresh jalapeños, seeded, or 2 generous tablespoons of the pickled variety

1 cup mayo

¾ tsp. Mustard, ground

½ tsp. Sugar

½ tsp. Rice Vinegar or White Vinegar

Paprika for garnish

Directions

Slice the hard-boiled eggs in half, lengthwise

Remove the yolks and put them in a mixing bowl

Mash egg yolks with a fork

Add the mayonnaise, vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined

Add the jalapenos and bacon, reserving some bacon crumbles for garnish

For a more uniform egg, clip the end of a Ziploc bag to dispense mixture from (or you can just spoon a dollop of the mixture)

Fill each egg hole with the mixture

Sprinkle with paprika

Chill until ready to serve