Bacon Jalapeno Relish Deviled Eggs

My personal deviled eggs recipe. A rich center topped with a well balanced meat-candy garnish. Ingredients, Nutrition Facts, and Directions below!

Music: http://bensound.com

Deviled eggs date back to the Roman Empire, where they were served as a first course or as the French would call it, “hors d’oeuvre” or the beginning of a meal.

They’ve been popular throughout all of Europe and Western Eurasia for centuries, as well as the United States.

When it comes to deviled eggs there are two main focal points; the filling, and the topping. The egg white pretty much does nothing except hold the filling. And the filling can be perfect by itself, or accompanied with a garnish, even if that is a simple sprinkle of smoked Paprika.

When I started making my own recipe for deviled eggs the goal was to make a rich and creamy center that’s full of flavor, which is also accompanied by the touch of a candy-like topping. I didn’t want it to be too sweet though…

So naturally I settled on a combination of sweet dill relish, diced bacon, and diced jalapeño for the garnish.

As far as boiling eggs go there is no secret. You don’t need to steam them, you don’t need to cover them, you don’t need to turn the temperature down, you don’t need to let them simmer, or probably anything you would read if you were to search on Google for answers on how to make deviled eggs.

Disagree? Watch the video. All I did was boil eggs in hard boiling water.

The only advice I would give is to allow about a one inch layer of water above the eggs so they can properly boil. Other than that, it’s pretty straight forward.

Aside from the filling and the topping, the only other thing to consider is the number of servings. One egg makes two pieces. So let’s say you’re entertaining twelve guests including yourself, in that case you should boil a dozen eggs and serve two pieces per guest.

For this recipe I started out with the smallest serving size I could think of, three eggs making six total appetizer pieces. The amount used for the bacon jalapeño relish garnish is going to be enough for half a dozen eggs, making twelve total pieces. If you are sticking to my recipe that’s okay just remember you will have some left over bacon jalapeño relish.

If you are increasing the number of eggs, increase the ingredient amounts accordingly for the filling (that being the mayo, yellow mustard, Dijon mustard, pepper, salt, and garlic powder).

Okay so without breaking this down too much let’s do this!

Ingredients: Eggs + Filling (Makes 3 Servings)

  • 3 Large Eggs
  • 1/4 Cup (2 TBSP) Mayonnaise
  • 1/2 teaspoon Yellow Mustard
  • 1/4 teaspoon Dijon Mustard
  • 1/2 teaspoon Freshly Ground Pepper
  • 1/2 teaspoon Freshly Ground Salt
  • 1/2 teaspoon Garlic Powder

Ingredients: Garnish (Enough for 6 Servings)

  • 1/4 Cup Diced Bacon
  • 1/4 Cup Diced Jalapeño
  • 1/4 Cup Sweet Dill Relish

Nutrition Facts:

  • Coming 4/20/2021

Directions:

  1. Preheat oven to 350° and line a baking dish with half a pound of center cut bacon. Bake for 30 minutes, flipping half way. Remove once cooked then drain over paper towel.
  2. While bacon is in the oven prepare one jalapeno. Julienne to make it easier to dice.
  3. Once bacon is cooked, stack then dice into small cubes.
  4. Bring a pot of water up to a hard boil, then gently lay in large eggs with a spoon. Boil for 12 minutes. Once boiled, remove with a spoon and transfer to an ice bath and let them sit in ice water for 15 minutes.
  5. Remove eggs from ice bath and prepare to remove shells. Gently crack shells and peel, also removing internal membrane that separates shells from internal components of egg.
  6. Rinse eggs in cold running water. Do not risk tiny pieces of shell you cannot see sticking to the outside of your now shell less egg.
  7. Cut eggs in half long ways and gently remove the yolk with a tea spoon. Take your time, you don’t want to make any cracks in the egg white or it will ruin the presentation and potentially split your egg where you cannot fill it.
  8. Taking the egg yolks in a large mixing bowl, add mayonnaise, yellow mustard, Dijon mustard, freshly cracked salt and pepper, as well as garlic powder. Mix ingredients completely until texture is smooth. Taste to make sure it is seasoned to preference.
  9. Transfer filling to Ziploc sandwich bag, cutting off one corner.
  10. Fill egg whites with filling from Ziploc sandwich bag.
  11. Garnish with bacon-jalapeño relish! By all means add the obligatory sprinkle of smoked Paprika! It really does take these Deviled Eggs to the next level!

Plate to serve and enjoy!

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