Last year for the 4th of July we were invited to a party at a close friends house and I was to bring an appetizer. I was craving deviled eggs but wanted to put a twist on traditional. This recipe came from playing in the grocery store and combining two of my most favorite things: bacon and jalapeños. I will warn you, these will go quick and you will be required to bring them again to the next event :) I love having these in my easy appetizer arsenal! I hope you enjoy them as much as we do!
Ingredients
12 Hard Boiled Eggs (peeled and cooled)
8 pieces of cooked Bacon
3 small fresh jalapeno’s (finely chopped)
2-3 bunches green onion (chopped)
2 tbsp Zatarain’s Creole Mustard
½ cup Mayonaise (I prefer Duke’s)
¼ tsp Garlic Powder
½ tsp Tony Chachere’s
Paprika for garnish
Preparation
Cut the eggs in half and scoop out the yellow yolk into a mixing bowl. Set your egg white cups aside. Smash the egg yolks with a fork. Chop the Bacon and add to bowl. Add the rest of the ingredients (excluding the white part of the eggs) and mix well. Scoop the mixture into a Ziplock bag and seal. Cut the tip of the bag so you can squeeze the mixture into the egg hollow. This helps you have a pretty appearance. Sprinkle with Paprika for color and serve cold. Enjoy!
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