You’ve probably determined by now that we like fairly spicy food. So, when I ran across an idea to incorporate bacon and jala jala’s into deviled eggs, I thought the idea sounded fab! And I try new things at strange times of the year – for example, I believe I first made these at Christmas. I think most normal people make deviled eggs for picnics or in the summer – not me! I cook things when the mood strikes! With the 4th of July festivities approaching quickly, I thought this would be a great time to share.
One trick that you already probably know, when boiling eggs, is once they have finished the process, place them in cold water. This makes the egg shell much easier to remove. I actually continue with the cold water and then promptly remove shells.
Mix all ingredients together, then stuff your eggs. I also like to sprinkle a little paprika very lightly for color when all finished. Refrigerate until ready to eat. Yum!
Photo courtesy food.com
~Connie Kaye
Bacon Jalapeno Deviled Eggs
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise
- 1½ tsp rice vinegar
- ¾ tsp ground mustard
- ½ tsp sugar
- 2 jalapenos, seeded and chopped
- 6 pieces bacon, cooked, crisp
Cook eggs, peel, slice in half and remove yolks. Combine all ingredients and stuff eggs.
Connie Kaye's Kitchen 