Last step is to peel the eggs then slice in half. Woot! Perfect every time!
Step 2: Make the Deviled Egg Filling
Pop the egg yolks into a bowl then add mayonnaise, minced pickled jalapenos, distilled vinegar, yellow mustard, smoked paprika, and a big pinch of steak seasoning then use a fork to mash until smooth.
Tip: if you’re sensitive to spice, I recommend using Mezzetta Sliced Tamed Jalapenos which are jalapenos developed to have less of a stinging bite.
Also, here’s the steak seasoning I use – it’s a dead ringer for the seasoning blend we used to purchase from a butcher near my in-law’s house outside of DC and use on EVERYTHING. You could also use my homemade steak seasoning recipe or Montreal Steak Seasoning. Salt and pepper will do in a pinch.
Step 3: Fill then Garnish the Deviled Eggs
Scoop the filling into a gallon size Ziplock bag then snip off the corner and fill the center of each egg.
Top each egg with a sprinkling of steak seasoning and smoked paprika, followed by crumbled bacon and a pickled jalapeno slice.
Here’s my favorite way to get finely crumbled bacon: roughly chop bacon slices then add to a food processor. Process for a few seconds, or until the bacon is finely chopped, then add to a cold skillet and brown over low heat. Homemade bacon bits but better!
Lastly, sprinkle freshly chopped chives on top for a pop of color and freshness then you are set my friend! You can serve these Loaded Deviled Eggs immediately, or cover and chill for several hours before eating. Whenever you devour, I hope you love this easy yet devilishly-delicious appetizer – enjoy!
INGREDIENTS
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