Jalapeño Deviled Eggs

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Bacon Jalapeño Popper Deviled Eggs – Creamy, Spicy & Totally Irresistible!

Ingredients:

12 large eggs

1 cup mayonnaise

1½ teaspoons rice vinegar

¾ teaspoon ground mustard powder

½ teaspoon granulated sugar

2 jalapeños, seeds and ribs removed, finely diced

6 slices bacon, cooked until crisp and crumbled

Paprika, for garnish

Thinly sliced fresh jalapeño, optional for garnish

Напрямки

Place the eggs in a saucepan and cover with cold water by about 1 inch.

Bring to a rolling boil over high heat. Turn off the heat, cover, and let stand for 12 minutes.

Transfer the eggs to a bowl of ice water and cool completely.

Peel the eggs and slice them in half lengthwise.

Carefully remove the yolks and place them in a mixing bowl.

Mash the yolks with a fork until fine and crumbly.

Add mayonnaise, rice vinegar, ground mustard powder, and sugar. Stir until smooth and creamy.

Fold in the diced jalapeños and most of the crumbled bacon, reserving some for garnish.

Spoon the filling into a zip-top bag, press into one corner, and snip off the tip.

Pipe the mixture evenly into the egg white halves.

Sprinkle with paprika and top with the remaining bacon and optional jalapeño slices.

Chill for at least 30 minutes before serving to allow the flavors to blend.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 65 minutes

Kcal: 118 kcal per serving | Servings: 24