Jalapeño Bacon Cheddar Deviled Eggs
Ingredients
- 12 large eggs
- 4 slices bacon
- 3 jalapeño peppers
- 1 cup finely shredded sharp Cheddar cheese
- ⅓ cup mayonnaise
- ¼ red onion, minced
- 2 tablespoons spicy brown mustard
- 1 pinch paprika, or to taste
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Instructions
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in water for 15 minutes. Remove eggs from water, cool under cold running water, and peel.
- Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
- Remove seeds and stems from jalapeños; mince 1 pepper and slice remaining 2 peppers into 24 very thin strips; set aside.
- Cut eggs in half lengthwise; place yolks in a bowl. Mash with a fork; stir in minced jalapeño, Cheddar cheese, mayonnaise, red onion, and mustard.
- Place egg whites, cut side up, on a serving platter. Spoon yolk mixture into egg white halves; insert pepper strip into each yolk; sprinkle with crumbled bacon and paprika.
Source
Original recipe: View Original