JALAPENO BACON DEVILED EGGS
I had an epiphany today and came up with these. Make them when you have leftover bacon (if there is such a thing). I had to make bacon, but it was worth it! Note: When I buy pickled jalapeno slices, I mince the entire jar in a 'Bullet' food processor (with the brine) because it's so much easier to evenly distribute on nachos and to use in recipes too.
Provided by Weewah
Categories Lunch/Snacks
Time 30m
Yield 16 Deviled egg halves, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook your eggs and bacon at the same time if you don't have leftovers.
- Slice the eggs lengthwise in half and pop the yolks into a small mixing bowl.
- Mash the yolks thoroughly with the next four ingredients.
- Add the mayo in 3rds till it's the consistency you like, mashing any lumps of yolk. I use all the mayo but some people don't want to consume that much. More mayo makes a lighter filling.
- Salt to taste, then add the onion, jalapeno and bacon and mix well.
- Place in the quart ziploc bag (fold the top edge well down so you don't get yolk all over it and spoon the mixture into one of the corners. Unfold the bag top, smooth out any air, twirl the bag to seal the egg into it and clip the corner off the bag.
- Pipe the yolk into the egg halves. It makes quite a bit so you can mound the yolk over on the solid white part of the egg, as you fill it.
- Garnish.
CANDIED BACON JALAPENO DEVILED EGGS
These candied bacon jalapeno deviled eggs are the ultimate appetizer or snack for a large crowd. Perfectly hard-boiled eggs with a deliciously sweet and spicy filling and topping.
Provided by Julie Maestre
Categories Appetizer
Time 40m
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with water. Let it come to a boil and cook for 7-8 minutes.
- Drain the eggs and place them in iced water. Peel the eggs and slice them lengthwise.
- Remove the egg yolks and transfer it to a large bowl. Season the egg whites with a pinch of salt.
- Smash the yolks with a fork. Add the mayo, dijon mustard, 1 candied bacon strip chopped, diced fresh jalapenos, diced pickled jalapenos, and pickled jalapeno juice. Season with salt and pepper.
- Spoon filling into each egg white and top it off with extra candied bacon. Sprinkle the deviled eggs with paprika or tajin seasoning and enjoy!
Nutrition Facts : Calories 72 kcal, Carbohydrate 1 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 86 mg, Sodium 166 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
CANDIED BACON DEVILED EGGS
Provided by Julia Day
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350
- Line a baking sheet with foil and place a oven safe rack on the baking sheet so the bacon can drain
- Mix brown sugar and cayenne pepper in a bowl and coat bacon on each side with mixture
- Put bacon on the baking rack, and place in oven and bake for 10-15 minutes or until bacon is lightly crispy, flipping once inbetween. Take out and let cool.
- While bacon cooks, cut eggs in half and remove the yolk
- mix the yolk, mayonnaise, mustards, salt and pepper until well blended
- Stuff the egg mixture back in the halved eggs
- Chop up bacon and top the eggs
DEVILED EGGS WITH CANDIED BACON
Make and share this Deviled Eggs With Candied Bacon recipe from Food.com.
Provided by Food.com
Categories Pork
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
- Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
- Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
- Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
- Cook's Notes:.
- A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
- Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
Nutrition Facts : Calories 155.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 254.4, Sodium 397.3, Carbohydrate 4.6, Fiber 0.2, Sugar 3.8, Protein 9.6
DEVILED EGGS WITH CANDIED BACON
Provided by Kelsey Nixon
Categories appetizer
Time 42m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
- Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
- Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
- Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
- Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
- Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
BOURBON CANDIED BACON DEVILED EGGS
At our house, it doesn't get any better than deviled eggs with bacon-bourbon candied bacon, that is. See if you can resist them. We can't. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely. , Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 142mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
More about "candied bacon jalapeno deviled eggs food"
JALAPEñO DEVILED EGGS (WITH PICKLED JALAPEñOS)
From bowlofdelicious.com
CANDIED BACON AND JALAPEñO DEVILED EGGS RECIPE
From thatfrugalfoodie.com
TO-DIE-FOR CANDIED BACON DEVILED EGGS - CALIGIRL …
From caligirlcooking.com
JALAPEñO DEVILED EGGS WITH CANDIED BACON - CHICKEN …
From chickenfriedkitchen.com
5/5 (2)Total Time 45 minsCategory AppetizersCalories 84 per serving
THE BEST JALAPENO DEVILED EGGS WITH BACON - EASY & DELICIOUS!
From atablefullofjoy.com
SPICY JALAPENO DEVILED EGGS (WITH CANDIED BACON!)
From borrowedbites.com
BACON JALAPENO DEVILED EGGS - REAL HOUSEMOMS
From realhousemoms.com
JALAPENO DEVILED EGGS - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
JALAPEñO BACON DEVILED EGGS - THE CHUNKY CHEF
From thechunkychef.com
CANDIED BACON JALAPEñO DEVILED EGGS. - THOUSANDS OF RECIPES
From karlasrecipes.com
STUDIO DELICIOUS ON TWITTER: "DEVILED EGGS WITH CANDIED BACON …
From twitter.com
BACON-JALAPEñO DEVILED EGGS – THE COMFORT OF COOKING
From thecomfortofcooking.com
CANDIED BACON JALAPEñO DEVILED EGGS. - BIGGEST COLLECTION OF …
From alexasrecipes.com
CANDIED BACON JALAPEñO DEVILED EGGS. - SIMPLE 1 MINUTE VIDEO …
From megansrecipes.com
CANDIED BACON JALAPEñO DEVILED EGGS. - THE BEST VIDEO RECIPES …
From mariasrecipes.com
CANDIED BACON JALAPEñO DEVILED EGGS. - MORE THAN 1000 RECIPE …
From amarasrecipes.com
JALAPENO AND BACON DEVILED EGGS - THE ENDLESS APPETITE
From theendlessappetite.com
CANDIED BACON JALAPEñO DEVILED EGGS - FAITH, HOPE, LOVE,
From faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love