You know Easter is here when you start seeing a lot of recipes with deviled eggs. But that’s okay…right! I can honestly say we probably only have deviled eggs once or twice a year but I think after making these Jalapeno Deviled Eggs my husband will be requesting them more often!
My husband has still been bragging about these Jalapeno Deviled Eggs to this day. He actually has requested me to make these again next week with all the eggs we will be decorating with family.
While I was “testing” this recipe we actually did have some extra bacon on hand from breakfast that morning. So I ended crumbling in a few pieces just to see if they were equally as awesome as the plain Jalapeno Deviled Eggs.
So now I have created a Bacon Jalapeno Deviled Egg as well. Equally as tasty as the original and just as good.
- 1 dozen eggs
- ¾ cup mayo
- 2 Tbsp mustard
- salt and pepper to taste
- Cook and cool eggs. Remove shell.
- Cut lengthwise. With a spoon remove gently yolk and place in bowl. Break up yolks using a fork. Add in Mayo, mustard, salt and pepper to taste.
- Rinse off egg whites if needed.
- Add egg yolk mixture into a Ziploc bag. Cut off a little bit of the corner and "pipe" into the circular part of the egg whites.
- Sprinkle with paprika.
- Keep cold until served.
Both recipes were a win win for my family!
Need help making the perfect hard boiled egg? Check out my other post!