These jalapeno bacon deviled eggs have a sneaky kick to them, plus a bacon crunch to satisfy your snacking needs!I think one of the best things about being a parent must be feeding misinformation to your children. I have none – children, that is – but I remember well some of the myths my mother told us. There was the classic “watermelon growing in your stomach” fable, the “your eyes will get stuck that way” baloney, but there were other, more inventive stories as well. Like babies were born with antennae that eventually fell off. Babies were also born with blue eyes, but sometimes those eyes popped out and rolled down the hallway and were replaced with brown eyes. Little things like that. (Incidentally, and this wasn’t a lie so much as a warning, my mom used to tell me to ALWAYS spit out cherry pits, because if I didn’t, I would either crack my teeth or choke to death. Once when I accidentally swallowed one — straight down the gullet, no choking — I panicked and simply gave myself up as a goner. In spite of the fact that I could breathe just fine. Because mom said.)
For some reason, my mom also referred to deviled eggs as “angel eggs.” I’m honestly not sure how that got started, but it had me convinced that angel eggs were a dish separate and apart from deviled eggs, and I occasionally wondered what these “deviled eggs” were, of which I heard people speak. When I learned they were the exact same thing, well, my brain exploded. It took a while to come to terms with what to call them. In fact, I’m still not there.
My mom’s angel/deviled eggs were classic and delicious. But when I decided to serve…whatever you call them…eggs at an afternoon party recently, I wanted to take things up a level. Why not add a little spice? Make them truly…devilish?
Enter…jalapeno bacon deviled eggs.
Okay, these actually aren’t super spicy, but they have a kick that makes them less than angelic, at the very least. Not only are they garnished with pickled jalapeno, but I threw some pickling liquid in the yolk center itself. Just for fun. Turns out it cuts the richness of the mayonnaise really darn well.
Oh and with that mayonnaise? I added some cream cheese, for a little bit of tang. Yeah, I went there.
And then what else? BACON. BOOM. The crunch makes the whole thing more interesting. We’re just rolling right into jalapeno popper territory, and I’m okay with it.
Word to the wise, if you like your deviled eggs with perfectly piped filling, these will not work well. The jalapeno and bacon bits will most likely clog your piping tip. I recommend the ol’ spoon method – messy but classic. The jalapeno/bacon garnish will distract people from any inconsistency. (If there’s one thing I’ve learned from food blogs, it’s that garnish makes everything better.)
Now I just need to decide what to call these when I serve them to my mom. I’m leaning towards a combination of angel and devil. So…anvil eggs? Thoughts?
- 6 eggs
- 2 oz. cream cheese, softened, room temperature
- 2 tablespoons mayonnaise
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 2 teaspoons pickling liquid from a jar of pickled jalapenos
- 10 slices pickled jalapenos
- 2 slices bacon, cooked until crispy
- Place eggs in a saucepan and cover with cold water, with the water coming to ½ inch to an inch above the tops of the eggs. Heat on the stove just until the water comes to a rolling boil. Remove from heat and let eggs sit in the hot water for 10 minutes.
- Remove eggs from hot water (carefully!). Place in a heat-proof bowl and store in refrigerator until completely cool.
- When eggs are cool, slice them in half. (If you use a serrated knife you will get weird wiggly lines on the egg whites. Not the end of the world, but might want to use a straight-edged blade.)
- Remove the egg yolks and place in the bowl of a stand mixer or a medium mixing bowl. Add cream cheese, mayonnaise, pepper, salt, and pickling liquid. Beat until creamy and smooth.
- Take four of your pickled jalapeno slices and chop them up very small. Do the same with one of your slices of bacon. Add the chopped jalapeno and bacon to the yolk mixture. Beat on low until combined.
- Using a spoon (or a REALLY big piping tip), add the yolk mixture back into the egg whites.
- Take your remaining 6 slices of pickled jalapeno and cut each one in half. Take your remaining bacon slice and cut into 12 equal pieces.
- Garnish each egg with the sliced jalapeno and bacon. Keep cool until serving.
Want some more bacon with those eggs? Add some cheesy bacon twists with puff pastry to the menu.