A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno.
Ingredients
- eggs: 12 piece
- slices bacon: 4 piece
- Jalapeno peppers: 3 piece
- sharp Cheddar cheese: 1 cup (finely shredded)
- mayonnaise: 0.33333 cup
- red onion: 0.25 piece (minced)
- spicy brown mustard: 2 Tbsp
- pinch paprika: 1 piece (or as desired)
Metric Conversion
Stages of cooking
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Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
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Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
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Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
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Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
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Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.
