Every Thanksgiving or Christmas, I am in charge of making the Deviled Eggs. Well this year I wanted to spice my recipe up a bit by adding a kick of heat and crunchy bacon. Bacon can go on anything right?
(Serves 10-12 people)
Meat & Protein
Dozen Eggs, large
4 slices Hardwood Smoked Sliced Bacon
2 Jalapeño Peppers
3 1/2 tbsp. Mayonnaise
3 tbsp. Sweet Relish
1/2 tbsp of Picked Jalapeños
1 1/2 tsp. Mustard
Baking & Spices
1/2 tsp Salt
1 1/2 tsp Cracked Black Pepper
1 1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1 1/2 tsp Granulated Sugar
Place uncooked eggs in a large pot. Fill the pot with water until the eggs are completely covered at least 1 inch above. Bring to a boil and cook for 8-10 minutes.
While the eggs are cooking, place the Bacon on a baking sheets and place in the oven until on 350 degrees. I like my Bacon crispy so it should take about 10-12 minutes.
Remove the boiled eggs from the hot water and place in cold water to stop the cooking process. After cooled peel the shells, cut the eggs in half, and remove the yolks. Place the yolks in a medium sized bowl. Use a fork to smash the eggs into fine consistency.
Add Salt, Crack Black Pepper, Cayenne Pepper, and Sugar to the yolks. Stir in the seasonings evenly.
Dice the Pickled Jalapeño Peppers. Add the Sweet Relish, Pickled, Jalapeño Peppers, Mustard, and Mayonnaise to the yolks and mix until it reaches a smooth consistency. Add the full filling to a zip-lock back. Try to add it to one side of the bag only. We will be cutting the bag to fill the eggs with the yolk filling.
Using the cut zip-lock bag, fill each egg with the filling.
Using a Mandolin Slicer (or cut by hand) slice the Jalapeño Peppers thin. Try to slice them on the thinnest setting, but thick enough that they will not fall over in the eggs.
Sprinkle Paprika on top for color and top the Deviled Eggs with one Jalapeño slice and a small piece of bacon.
Now you have something cooked from the SOUL. Serve it to the CULTURE!