Spicy Bacon Deviled Eggs Food

SPICY DEVILED EGGS RECIPE WITH BACON AND JALAPENO

Steps:

• Heat a large pan to medium heat and cook the bacon about 5 minutes, until it is nice and crispy. Remove and drain on paper towels. Reserve a bit of the bacon grease in the pan and reserve enough cooked bacon to use for garnish.
• Add the minced jalapeno pepper and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until you can smell the gorgeous garlic. Remove from heat.
• Slice the hard boiled eggs in half. Remove the yolks and add them to a large bowl along with the cooked bacon, jalapeno pepper, garlic, cream cheese, mayonnaise, spicy brown mustard, sriracha (or hot sauce), cayenne pepper and a bit of salt and pepper.
• Mash the mixture with a fork, then stir it up until it is nice and creamy. You can also use a hand mixer for this.
• Spoon the spicy deviled egg filling into the halved egg whites.
• Garnish with bacon, jalapeno slices, spicy chili flakes and/or extra cayenne pepper.

SPICY DEVILED EGGS RECIPE

Steps:

• Cut eggs in half, lengthwise, and pop yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt and mash until smooth and creamy.
• Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnishes if desired. Serve immediately or chill.

SPICY BACON DEVILED EGGS

Steps:

• Place eggs in a pot and fill with water till the water covers the eggs. Bring them to a boil and as soon as the water starts boiling, turn off the flame. Cover the pot for 10 minutes for hard boiled eggs. Once 10 minutes are up, ladle the eggs out and place them in ice cold water. This stops them from cooking further. Once completely cool, peel the eggs and set aside.
• Cook the bacon strips till lightly crispy. Take them off the pan and chop them into small pieces when cool.
• To make the filling, cut each egg in half lengthwise and scoop out the the yolk in a bowl. Add dijon mustard, mayonnaise, cream cheese, Bira's hot sauce and pepper to the boil. Whisk till completely smooth and add the bacon, reserving a few pieces of bacon for topping. Mix well.
• To assemble the deviled eggs, spoon the filling into a piping bag and cut off the end. Pipe the filling on top of each egg. Add more bacon bits on top. These spicy bacon deviled eggs can be refrigerated in an air tight container for up to 3 days, but taste best when served immediately.

SPICY BACON DEVILED EGGS

Steps:

• Place eggs in a saucepan and 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. Slice eggs in half lengthwise. Remove yolks to a small bowl and mash; reserve hollow egg whites.
• Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Reserve a small amount of bacon and Cheddar cheese in separate bowls; stir remainder into mashed egg yolks with mayonnaise. Stir in mustard and wasabi. Fill egg whites with a heaping spoonful of the yolk mixture. Sprinkle with reserved bacon and Cheddar cheese before serving.

BACON DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.

SPICY DEVILED EGGS

Steps:

• Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
• While the eggs are boiling, prepare an ice water bath and set aside.
• After 14 minutes, remove the eggs from the water and place in the ice water bath.
• Once the eggs have cooled completely, peel them and slice in half lengthwise.
• Scoop the yolks into a small bowl and place the egg whites on a serving plate.
• To make the filling, add the yolks, mayonnaise, mustard, Sriracha, cayenne, salt and pepper to a bowl.
• Stir everything together until smooth. You can also use a hand blender to make it extra smooth.
• Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a sprinkle cayenne and green onions.

GHOST PEPPER AND BACON DEVILED EGGS

Steps:

• Remove egg yolks.
• Add mayonnaise, pickle juice, mustard, salt, white pepper, ghost pepper, dill relish, bacon, and Worcestershire sauce.
• Stir until well blended.
• Fill egg halves with mixture.
• Dust with ground habanero for a little extra kick, or paprika can be used for mellower palates.
• Refrigerate at least an hour to allow flavors to blend.
• (After enjoying, I found that I would have preferred a full teaspoon of ghost pepper in the eggs but my wife said if they were much hotter she would be unable to eat them. You can always substitute different peppers for taste, but I was quite satisfied with the powdered pepper as opposed to ground.).

BACON DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and carefully remove the yolks. Arrange egg whites on a serving plate. Set aside.
• In a food processor, add egg yolks, mayonnaise, heavy cream, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
• Add half of crumbled bacon and stir to incorporate. Pipe filling evenly between eggs and top with remaining crumbled bacon.
• Refrigerate eggs, covered, until ready to serve. Deviled eggs can sit out for two hours before needing additional refrigeration.

CHIPOTLE BACON DEVILED EGGS

Steps:

• Slice eggs in half lengthwise. Scoop out the yolks and place in medium bowl. (Be careful not to damage the white halves).. Mash the yolks with a fork. Add mayonnaise, sour cream, chipotle peppers, adobo sauce, chile pepper, smoked paprika and ¼ cup chopped bacon. Stir well to blend all ingredients.. Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube.. Garnish with remaining bacon as desired. Serve immediately or refrigerate in a tightly covered container.

SPICY BACON-RANCH DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add dressing; beat with mixer until blended. Add bacon; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites.

DRAGON EGGS (DEVILED EGGS WITH A SPICY TWIST)

Steps:

• Cook the bacon until crisp tender. Allow to cool. Chop fine.
• Chop the whites of the green onions very fine and add to the egg yolks.
• Chop the green part of the onion and set aside for garnishing.
• Heat the cream cheese in the microwave until warm and soft. (Takes about 1 minute, stir a few times every 20 seconds).
• Add warm cream cheese and jelly to the eggs yolks. Stir into a paste. (Adjust the cream cheese and jelly amounts to your own liking.).
• Add the bacon.
• Salt and pepper to taste.
• Fill the egg whites with the mixture.
• Add 3-6 drops of Sriracha to the top and sprinkle with the green onion tops.

SMOKED CHIPOTLE BACON DEVILED EGGS

Steps:

• Cut the cooked, peeled eggs in half.
• Gently remove yolks with a spoon.
• Add the yolks to a large bowl and set aside.
• Arrange the egg whites on a serving dish with the cut side up.
• Mash the yolks with the mayonnaise and the mustard until they are smooth and creamy..
• Mix in the chipotle, the bacon, and 1 tablespoon of the bacon fat.
• Taste and add more chipotle, salt, or mustard if needed. Be careful, the chipotle will get spicier as the eggs stand.
• Fill the hollows in the egg whites with the yolk mixture.
• Sprinkle with smoked paprika.
• Garnish with a piece of bacon and some chives
• Chill until serving.