Loaded Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup minced pickled jalapenos
plus whole slices for garnish, or more or less
- 2 teaspoons distilled vinegar
- 2 teaspoons yellow mustard
- 1/2 teaspoon smoked paprika
plus more for garnish
- big pinch steak seasoning
plus more for garnish
- 6 slices bacon
- chopped fresh chives
Directions
- 1
Fill a medium-sized bowl with ice cubes and water then set aside. Meanwhile, add eggs to a large pot then cover tops by 1" with cold water. Bring to a boil over high heat then place a lid on top and remove pot from heat. Let eggs sit for 14 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool.
- 2
Meanwhile chop bacon into big pieces then add to a food processor. Process until finely chopped, just a few seconds or so. Add minced bacon to a cold skillet then place over low heat and cook until crisp. Scoop bacon onto a paper towel lined plate to drain then set aside. If you don't have a food processor, brown the bacon as slices then chop once cool.
- 3
Peel eggs then slice in half and pop yolks into a medium-sized bowl. Add mayonnaise, minced jalapenos, vinegar, mustard, smoked paprika, and steak seasoning then mix and mash with a fork until smooth. Scoop mixture into a gallon size Ziplock bag then snip the corner off and squeeze the mixture into the center of each egg half.
- 4
Sprinkle each deviled egg with steak seasoning and smoked paprika, then top with crumbled bacon, a pickled jalapeno slice, and freshly chopped chives. Serve immediately or chill for several hours before serving.
Loaded Deviled Eggs
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Ratings & Reviews
Based on 6 ratings
Rating Breakdown
About this Recipe
Ready to elevate your appetizer game? These Loaded Deviled Eggs transform a picnic classic into a show-stopping dish, bursting with big, savory flavors and incredible creamy, crunchy textures.
What truly sets these deviled eggs apart is the thoughtful combination of ingredients that creates a symphony of taste and texture. The creamy yolk filling, enriched with mayonnaise, mustard, and a touch of distilled vinegar, is perfectly complemented by the smoky crunch of bacon and the zesty, tangy kick of pickled jalapeños. A secret weapon, a big pinch of steak seasoning, adds an unexpected depth that makes these irresistibly complex.
Prepare for an explosion of sensory delights. Each bite delivers the familiar, comforting creaminess of a perfectly made deviled egg, immediately followed by the satisfying crispness of bacon. The pickled jalapeños provide a bright, acidic counterpoint and a customizable hint of spice, balanced by the subtle warmth of smoked paprika. This recipe yields 24 deviled eggs, making them an ideal choice for feeding a crowd or a hungry family. They're a dish that feels both nostalgic and excitingly new.
Make these Loaded Deviled Eggs your own! You can easily adjust the spice level by using more or less of the minced pickled jalapeños to suit your preference. For an even bolder presentation, vary your garnishes with extra crumbles of bacon, a more generous dusting of smoked paprika, or additional fresh chives.
These deviled eggs are the ultimate crowd-pleaser, perfect for summer barbecues, festive parties, or any gathering where delicious, easy-to-eat finger foods are appreciated. Serve them chilled on a beautiful platter for an impressive appetizer that disappears fast!