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Hey there, Anna here with a twist on the classic deviled egg.
I love deviled eggs. I don’t often make them unless my husband requests them or I need to take them to a cookout or church potluck though but they aren’t a difficult thing to make, they do take a bit of time in the boiling of the eggs and the chilling.
First though, you need the perfect boiled eggs. My husband and I boil eggs very differently. I’m not saying his way is wrong, but I’ve never gotten the eggs to turn out following his pattern. A key to the perfect boiled eggs –older eggs are better. They peel SO much easier than fresh eggs from a local farm or farmers market.
I’ve tried a few various methods and this one is the one that gave me perfectly smooth yolks without that ugly gray ring.
How to Boil Perfect Eggs:
- Gently place eggs in a pan with about 1 inch of cold water covering them.
- Place the pan over medium-high heat, bring the water to a rolling boil. I used 8 eggs and this took right at 20 minutes.
- Continue boiling for 10 minutes, then, keeping the pan on the hot burner, cover the pan and turn the burner off.
- Set a timer for 10 more minutes.
- Place the pan in the sink and run cold water over the eggs until they are cool to the touch.
- Drain the water and peel the eggs carefully.
Deviled Eggs with Bacon and Jalapeños:
- While your eggs are boiling, fry up some slices of bacon. 4 pieces of bacon per dozen eggs is a good amount. Drain and pay the grease off the bacon and then crumble the slices up, set aside.
- After peeling your eggs, rinse them off with a little bit of water to make sure you have all the egg shell pieces off them.
- Carefully cut your eggs lengthwise.
- Next you need to scoop the yolks out of the whites, into a bowl. Mash the yolks a bit with a fork.
- Now you need one heaping spoonful (I used a regular table/cereal spoon) of mustard, and 2 heaping spoonfuls of mayonnaise.
- Mix and mash the yolks, mustard, & mayonnaise until blended well.
- Add your bacon crumbles (reserving a few for garnishing), and stir well.
- Next you need approximately 1 tsp of chopped jalapenos (I used jarred). Mix into the yolk mixture well.
- Carefully spoon the yolk mixture into the egg whites. Garnish with the remaining crumbles of bacon.
- Chill for at least an hour before serving.
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