Smoky Firecracker Deviled Eggs

Allergens

Eggs, Bacon

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon finely chopped pickled jalapeños
• 1 teaspoon hot sauce (optional)
• Crumbled bacon bits, for garnish
• Fresh parsley, finely chopped, for garnish

Instructions

1. Place the eggs in a pot and cover them with cold water. Bring to a boil over high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
2. While the eggs are cooking, make your smoky deviled egg filling by mixing together mayonnaise, mustard, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper in a medium bowl until smooth. Gently fold in chopped pickled jalapeños and hot sauce if using.
3. Once the eggs are done cooking, drain and run cold water over them to stop the cooking process. Peel and halve the eggs lengthwise, removing yolks into a separate bowl.
4. Mash the egg yolks with the smoky deviled egg filling, adjusting seasonings as needed.
5. Pipe or spoon the mixture back into the egg white halves and sprinkle with crumbled bacon bits and chopped parsley for garnish.

Chef’s Insight

A perfect balance of smoky, spicy, and creamy flavors make these Firecracker Deviled Eggs a crowd-pleasing appetizer.

Notes

To intensify the smoky flavor, use bacon made from a combination of pork and beef or try using applewood smoked bacon.