Loaded Deviled EGGS
- 20m Prep Time
- 21m Cook Time
- 56m Ready In
Classic deviled eggs with a kick from pickled jalapeños and crispy bacon. A popular starter at Five Marys Burgerhouse.
Ingredients
- 12 large eggs
- 2 thick-cut slices smoked bacon finely chopped
- 78.9 ml mayonnaise
- 14.8 ml apple cider vinegar
- freshly ground black pepper
- 29.6 ml pickled jalapeños finely chopped
- 24 slices pickled jalapeños
- 2.46 ml sweet paprika
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.2 mg
- Iron: 1.38 mg
- Magnesium: 10.6 mg
- Phosphorus: 160 mg
- Potassium: 126 mg
- Zinc: 1.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 12 large eggs
- 78.9 ml mayonnaise
- 14.8 ml apple cider vinegar
- freshly ground black pepper
- 24 slices pickled jalapeños
- 2.46 ml sweet paprika
Prepare
- 2 thick-cut slices smoked bacon, finely chopped
- 29.6 ml pickled jalapeños, finely chopped
Let's Cook
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Step 1.
Fill a large saucepan two-thirds full with water and bring to a boil over medium-high heat. Using a slotted spoon, carefully add the 12 large eggs to the boiling water. Adjust the heat if necessary to maintain a gentle boil and cook for exactly 13 minutes.
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Step 2.
While the eggs boil, fill a large bowl with ice and cold water. When the eggs are done, use the slotted spoon to immediately transfer them to the ice water. Let cool completely, about 15 minutes.
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Step 3.
While the eggs cool, in a skillet over medium heat, cook the finely chopped bacon, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain and set aside.
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Step 4.
Peel the cooled eggs and halve each lengthwise. Scoop the yolks into a medium bowl and arrange the egg white halves on a serving platter.
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Step 5.
Add ⅓ cup mayonnaise, 1 tablespoon apple cider vinegar, and a few grinds of black pepper to the yolks. Stir and mash with a fork until smooth and well combined. Stir in 2 tablespoons finely chopped pickled jalapeños.
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Step 6.
Scrape the yolk mixture into a pastry bag fitted with a large plain tip and pipe evenly into the egg white halves. (Alternatively, use a spoon to fill each white.)
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Step 7.
Top each deviled egg with a pickled jalapeño slice, sprinkle with the cooked bacon and ½ teaspoon sweet paprika, and serve immediately.