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Brick House Tavern Jalapeno Bacon Deviled Eggs



JALAPENO BACON DEVILED EGGS
Brick House Tavern & Tap Restaurant Recipe

6 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1-2 teaspoons yellow mustard
1 jalapeno, sliced in small pieces (seeds removed)
1 package bacon, cooked and crumbled
salt and pepper, for taste
paprika, for garnishing

Slice the eggs in half, lengthwise. Remove the yolks and place in a small mixing bowl. Place the egg halves on serving tray.

Mash the egg yolks with a fork, then add mayo, mustard, salt and pepper (to desired taste).
Mix well, then add jalapeno and bacon pieces, setting aside a small handful of bacon for garnishing. Fill the egg whites evenly with the mixture. Top with 1 to 2 bacon pieces and sprinkle lightly with paprika. Store covered in the refrigerator.