JALAPENO BACON CHEDDAR DEVILED EGGS RECIPE | ALLRECIPES
A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno.
Provided by Russell
Categories Appetizers and Snacks Deviled Eggs Bacon Deviled Egg Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 deviled eggs
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot 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 bacon on paper towels; crumble when cool enough to handle.
- Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
- Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
- Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.
Nutrition Facts : Calories 87 calories, CarbohydrateContent 0.7 g, CholesterolContent 100.8 mg, FatContent 7.2 g, FiberContent 0.1 g, ProteinContent 5 g, SaturatedFatContent 2.4 g, SodiumContent 132.5 mg, SugarContent 0.4 g
CLASSIC DEVILED EGGS RECIPE | MARY NOLAN | FOOD NETWORK
These classic deviled eggs from Food Network are perfect for your next party.
Provided by Mary Nolan
Categories appetizer
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
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This recipe is adapted from "U.S.A. Cookbook," written by Sheila Lukins, an author of the Silver Palate cookbooks that were popular in the 1980s and '90s. If you're looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.
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