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Auntie E's Candied Jalapeño and Crispy Bacon Deviled Eggs

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"A sweet, savory, and sassy twist on a classic favorite."

Serves 6 | Prep Time 20 | Cook Time 12

Why I Love This Recipe

One would think that little girls don't like spice, but that is not the case with my sweet nieces Addie and Remi. If we are having a family meal, you better believe they are looking for my deviled eggs. This recipe is sweet, savory, and a little sassy, just like them.

These deviled eggs start with perfectly boiled eggs, their creamy yolks mixed with tangy mayonnaise, a touch of mustard, and a hint of vinegar for that classic deviled egg taste. The twist comes with the addition of finely chopped candied jalapeños, adding a surprising sweetness and a gentle kick of heat. The crowning glory is a piece of crispy bacon on top, providing a satisfying crunch and a smoky depth that balances the sweetness and spice.

Ingredients You'll Need

For the Filling:
- 6 hardboiled eggs
- 1/4 cup mayo (or your favorite alternative)
- 2 tablespoons Dijon mustard
- 2 tablespoons candied jalapeños, chopped
- 1 tablespoon candied jalapeños juice
- 2 tablespoons parsley, finely chopped
- 1 teaspoon jalapeño flavored olive oil (or olive oil of your choice)
- Salt to taste

For the Topping:
- 2 thick slices of fresh slabbed bacon, cut into 1-inch pieces and cooked to crispy
- 12 slices of candied jalapeños for garnish
- 1 teaspoon smoked paprika


Halve your eggs and separate out the cooked yolk.

Place whites on serving platter.

Put yolks in medium mixing bowl and add mayo, mustard, jalapeños, jalapeños juice, parsley, and salt to taste. Mix until smooth.

Spoon or pipe mixture into egg whites.

Top each egg with a slice of bacon and candied jalapeños. Sprinkle with smoked paprika. Drizzle olive oil over top.

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