Bacon, Jalapeno & Cheese Devilish Eggs
This is one of Reuel’s (my husband) favorite meals. Yes, meals is correct because he eats at minimum 10 in one sitting. I do have a huge feeling of pride watching him indulge in gluttony on the food that I made. Therefore I do believe the name devilish eggs are quite fitting for this appetizer. The recipe is quite simple. I make it slightly interesting by with add-ins. The basic recipe will result in a delicious egg but the extras give it new life. The photo above is the clean, pretty version. I decided not to use my piping bag to fill in the eggs because not everyone has a star tip and piping bag around the house. I carefully spooned in a dollop, added a julienne of turkey bacon and topped with parsley. You can use paprika too.
- 5 eggs
- 1/4 cup mayonnaise
- 1 tablespoon sweet salad cubes
- 1 teaspoon mustard
- season with salt & pepper
Add – Ins (optional) Pick 1 or more of the following
- shredded cheese
- old bay
- substitute mayonnaise for ranch
1. Boil your eggs. My method is a rabid bowl for 5 minutes, turn off heat, cover and sit for 20 minutes. Allow eggs to cool.
2. Carefully half eggs. If you turn the egg over you can easily push out the yoke.
3. Using a fork, crumble your yokes. Add all of your ingredients. Mix well.
4. For the eggs above I added chopped turkey bacon, omitted the salt (because the bacon is salty enough), added diced jalapenos and cheddar cheese.
5. Scoop into halved whites or using a star tip fill shells.
Here’s the messy version. It would be pointless for me to not overfill the eggs when serving Reuel.
Thank you for reading my blog and allowing me to share my personal food journal with you.