Funny, where people come up with names for new dishes! When I was a kid, I used to wonder why these were called deviled eggs. In fact, because of the strange name I didn’t even want to eat these. Later on these have become one of my favorite dishes. When anyone thinks of deviled eggs, they envision the typical egg-yolk yellow, peppered with bright red hues of paprika. But this recipe takes on a more sophisticated approach with the kick of jalapeno, and the salty sweet temptation of candied bacon.
This recipe only takes as long as boiling an egg, and mixing the filling. If you strain your eggs from the boiling water, and then immediately put them in an ice bath, they will always peel much better. Use the curve of a spoon to assist in smoothly separating the shell. Makes 24 deviled eggs, but you may want to make one batch, just to keep for yourself, they’re that good!
Recipe and photo courtesy of Sports Glutton
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