makes 24 deviled eggs
-
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup minced pickled jalapenos (or more or less), plus whole slices for garnish
- 2 teaspoons distilled vinegar
- 2 teaspoons yellow mustard
- 1/2 teaspoon smoked paprika, plus more for garnish
- big pinch steak seasoning, plus more for garnish
- 6 slices bacon
- chopped fresh chives
DIRECTIONS
- Fill a medium-sized bowl with ice cubes and water then set aside. Meanwhile, add eggs to a large pot then cover tops by 1″ with cold water. Bring to a boil over high heat then place a lid on top and remove pot from heat. Let eggs sit for 14 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool.
- Meanwhile chop bacon into big pieces then add to a food processor. Process until finely chopped, just a few seconds or so. Add minced bacon to a cold skillet then place over low heat and cook until crisp. Scoop bacon onto a paper towel lined plate to drain then set aside. If you don’t have a food processor, brown the bacon as slices then chop once cool.
- Peel eggs then slice in half and pop yolks into a medium-sized bowl. Add mayonnaise, minced jalapenos, vinegar, mustard, smoked paprika, and steak seasoning then mix and mash with a fork until smooth. Scoop mixture into a gallon size Ziplock bag then snip the corner off and squeeze the mixture into the center of each egg half.
- Sprinkle each deviled egg with steak seasoning and smoked paprika, then top with crumbled bacon, a pickled jalapeno slice, and freshly chopped chives. Serve immediately or chill for several hours before serving.
NOTES
- I like Tone’s Beef Seasoning Blend, or my Homemade Steak Seasoning in this recipe.
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