I really love deviled eggs. I’ve been on a hiatus of making them though for the past 5 years or so because my husband is so weird about eggs. However, we had a party over Christmas and I knew these would be a hit. I got the idea from a friend who brought these to a party a while ago so I can’t take total credit for them. AND, if you love bacon (who doesn’t) and a little heat, then these are the deviled eggs for you! I finished them with a little smoked paprika to add a little smokiness and color to the plate- these are as yummy as they are pretty on the plate. Another bonus is they are no carb and #Paleo friendly! Surprisingly enough, my husband who supposedly “hates eggs” LOVED these deviled eggs! I’ll take this as a victory!Print
- 12 large eggs
- 1/4 cup mayo (I use olive oil mayo)
- 1 tbsp dijon mustard
- 1 tbsp dill relish
- salt, to taste
- pepper, to taste
- smoked paprika- just a pinch for sprinkling over the eggs at the finish line
Bring your eggs to a low boil and then turn the burner off and let sit for another 10 minutes. Rinse in cold water, then crack and peel under the faucet as the water is running over them (this helps get the shell off).
Next, slice the eggs in half and remove the yolk. Mix the yolk, mayo, relish, mustard, salt and pepper together with a fork until uniform in consistency. Put the mixture in a big ziplock bag and then cut the corner off to create a “pastry bag” so you can pipe the mixture into the yolks easily. Next, add a small piece of bacon to each egg, and then a slice of jalapeno.
These are a great appetizer to bring to a party, I will be making these for Superbowl this year!
Do you have a creative deviled egg recipe I should try? Do tell!