Deviled Eggs Recipe With Bacon, Jalapeño, Sriracha Topping
If you don't like spicy, you can take off the spicy stuff and add what ever topping you want. But you don't even have to have toppings because our recipe makes creamy and delicious deviled eggs, simply and quickly.
Servings: 12 servings
Calories: 86kcal
Ingredients
Deviled Eggs
- 6 large hard boiled eggs , boiled and peeled
- 2 teaspoons (10 ml) mustard
- 1/4 cup (60 g) mayonnaise
- 1/8 teaspoon (0.75 ml) smoked paprika
- 2 teaspoons (10 ml) vinegar or apple cider vinegar
- 1/2 teaspoon (2.5 ml) prepared horseradish (optional)
- 1/8 teaspoon (0.75 ml) ground cayenne (optional)
- kosher salt , to taste
- black pepper , to taste
Toppings
- 2 slices bacon , cooked and cut into small pieces
- 1/4 cup (60ml) sliced pickled jalapeños
- Sriracha hot sauce
- extra paprika for sprinkling
Instructions
- Cut boiled eggs in half lengthwise and remove yolks. In medium bowl add egg yolks, mustard, mayonnaise, smoked paprika, vinegar, horseradish, cayenne, salt and pepper. Mash the yolk mixture into a smooth texture.
- Using spoon or piping bag filled with the yolk mixture (a quart-sized zip-lock works great too-just snip the corner after filling), evenly disperse the yolk mixture into the egg whites until it’s full and heaping.
- Add bacon pieces, jalapeños, hot sauce, paprika sprinkles and additional salt and pepper, to taste.
Nutrition
Calories: 86kcal | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 95mg | Potassium: 38mg | Vitamin A: 150IU | Calcium: 13mg | Iron: 0.3mg