Hey, Hey! Welcome to A Dash of Southern Grit! I am so happy you are here. Have you tried these super tasty deviled eggs? Oh my word, they are the bomb. com. That's what my friend, Angie, said to me last week. As a southerner, I grew up eating deviled eggs and loving them. Just a standard deviled egg, mind you. Nothing fancy like these babies are! In the last few years, I have started experimenting with different fillings. Louie, a dear friend from our time living in Pennsylvania makes a few different deviled eggs and I always enjoy them. So, like any creative cook, I decided I wanted to up my deviled egg game also. First thing I wanted to incorporate was BACON! Glorious Bacon! Now, let me assure you, I am fully aware that I didn't invent this type of deviled egg. This is my spin on it. And I would love for you to take this recipe and put your spin on it also! That's what makes cooking fun!
After bacon, came cheese because that is super high on my fave list also. And spice, gotta have some kick. I first thought about Sriracha (I am still gonna come up with a deviled egg recipe using Sriracha - just not today.) I like to make colorful dishes. That took my mind to jalapenos to add that pop of green. This is truly a snazzy looking dish.
Don't you think?
Well, let's get to it. Are you ready? Here's our cast of characters for today:
12 large eggs
6 slices bacon, cooked and chopped or crumbled
1 cup finely shredded sharp Cheddar cheese
1/2 cup your favorite mayonnaise, plus 1-2 tablespoons as needed
1/3 cup finely diced red onion, remember we are filling eggs with this filling.
2 large jalapeno peppers, washed
2 tablespoons yellow mustard
Dash of your favorite hot sauce
Salt and Pepper, to taste
Ok. Now here's what you do.
Boil your eggs. While they are boiling, prep your jalapeno. I do not remove the seeds and veins from my peppers. But if you want a little less kick, feel free to do so. Mince 1 pepper and slice the other into thin strips. Set the minced pepper aside with your minced red onion. Leave the strips till the end for garnish. Now, peel and slice your eggs lengthwise.
Carefully scoop or squeeze out the yolks and place in a mixing bowl. Mash them up really well with a fork. If you are making a lot of eggs, I find it easier to use a pastry cutter to mash them.
Get your mayo and mustard measured up. Add salt and pepper and a dash (or two) of hot sauce and stir well to combine.
Stir this mixture into the egg yolks and mix until smooth. Then add the minced jalapenos, minced red onions, finely shredded cheddar cheese (see next picture) and dash of hot sauce.
Y'all, PRETTY PLEASE, grate your own cheeses. It is so much healthier and less expensive. P.S. it was a little bit of a chore to grate the cheese in those tiny holes but so worth it!
Now, if your mixture is a little dry, add another tablespoon of mayo and combine. If you need an additional tablespoon, feel free to add it to get your desired consistency. Next we are gonna fill our egg whites and get them ready to be garnished. This is where the star of the show comes in. That delicious, salty crumbled bacon!!
Top the filled eggs with some bacon and then add a strip of jalapeno for some extra prettiness. And a little more kick. Win Win!
I am getting hawngry, y'all! These are a crowd pleaser every single time. At least with those who like a little spice in their life.
Here are a few tips.
* Try to plan accordingly and buy your eggs a few days in advance. Fresh eggs are a
beast to peel. Then your egg whites look like they have been beat up. Hear my Voice
of Experience again? If you have already read my other deviled egg recipes, you have heard that voice before.
* Make these a day ahead if that will help simplify your life. Just keep the filling and the egg whites separate. Place the egg whites in an airtight container with a lid. I like to put a paper towel in the bottom to keep them from sliding around and getting mashed. Make your filling up and store it in a resealable plastic bag. Make sure to get all the air out of the bag before closing it. If you are going to make these ahead. Wait until the day you will be serving to slice the jalapeno strips and to cook and crumble the bacon. For freshness sake.
* This filling is chunky - I wouldn't recommend piping this filling. It will be difficult to do because the whole would need to be bigger and the filling can come spilling out in globs. There's that pesky Voice again.
That's it Folks! Thanks for dropping by! I really appreciate it. Please tell me you're here in the comments. Let me know where you are reading from. If you know someone who would enjoy this recipe, please share it with them. When you make these, please snap a pic and tag me on Facebook or Insta. #adashofsoutherngrit @adashofsoutherngrit Have a great day. Take care!
Till we Dash again,
xoxo - Jeanie
Comentários