Our deviled eggs with bacon and jalapeño combined with mayonnaise add to the tanginess of the yolk and when paired with the saltiness of bacon crumble, it's a dynamic duo no one can resists.
What happens when you combine two of the best breakfast foods ever? You get one of the best dynamic duo food pairings ever. Let's be real, deviled eggs are as basic as recipes come. A carton of eggs, mayonnaise and a sprinkling of basically anything you have in your refrigerator can instantly transform this original brunch dish into a gourmet favourite.
But if there's one tip we can give you, everything's better with bacon, especially with our devilled eggs. While a dish traditionally found at baby showers, Easter brunches and potlucks, our deviled eggs with bacon and jalapeño ups the traditional starting with the egg yolk mixture. Mustard, cider vinegar, bacon and jalapeño combined with mayonnaise adds to the tanginess of the yolk and when paired with the saltiness of bacon crumble, it's a dynamic duo no one can resists.
Each little bite is a whirlwind of textures from the creamy yolks, chewy whites and crunchy jalapeños. But nothing beats the crispy and salty bacon starting and finishing off with every bite. What are your favourite deviled egg combinations?
Chef Sous Chef
Speak of the Deviled Eggs
- 6 eggs
- ½ cup mayonnaise
- ½ tsp apple cider vinegar
- 1 tsp mustard
- 3 slices bacon finely minced
- 2 tbsp fresh dill chopped
- 1 jalapeno seeds removed and diced
- ¼ tsp salt
- ¼ tsp pepper
- No.1 | Bring a pot of water to a boil. Gently place all eggs into the water then set a timer for 9 minutes. Once the eggs are done remove them from the pot and into a bowl of cold water.
- No.2 | While the eggs cool, place the minced back in a frying pan and turn to heat to medium-high. Cook until crisp stirring occasionally, about 6-8 minutes. Strain the bacon and allow to cool on a paper towel.
- No. 3 | Remove the shells from the eggs by cracking the egg on a hard surface then gently peeling back the shells..
- No. 4 | Cut the eggs in half lengthwise and scoop the egg yolks into a small bowl. Add the mayo, apple cider vinegar, mustard, ½ the bacon, dill, jalapeno, salt and pepper. Mash until well incorporated.
- No. 5 | Spoon the egg mixture into a piping bag with ¼” tip. If you don’t have a piping bag, cut a ¼” hole in the corner of a ziploc bag. Remove the air from the bag and twist the top squeezing squeezing the filling into the egg whites.
- No. 6 | To serve, top each egg with a good sprinkling of bacon.