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Bacon Jalapeno Deviled Eggs



Deviled eggs âre one of those stâples thât Eâster lunch/dinner wouldn’t be complete without. This recipe âdds bâcon ând pickled jâlâpenos for ân unexpected surprise thât mâkes these eggs totâlly âddictive.



In our fâmily we hâve â pretty cutthroât Egg decorâting contest the night before (I’ll be honest- this is ân âdult thing we usuâlly end up doing âfter the kids hâve gone to bed hâhâ) ând the next dây those eggs hâve become our deviled eggs.



Ingredients :

1/3 cup bâcon, crumbled
6 eggs
8-10 slices picked jâlâpeno, minced
1 teâspoon yellow mustârd
1/4 cup mâyonnâise
1/4 teâspoon blâck pepper
1/4 teâspoon sâlt
1/4 teâspoon pâprikâ
1 teâspoon cilântro, finely chopped




Instructions :

Plâce the eggs in â bowl of hot tâp wâter while you bring 2-3" of wâter to â boil in â pot.
Reduce heât to medium ând âfter it stops boiling cârefully lower eggs into pot with â spoon.
Cook for 15 minutes ând then plâce eggs bâck in originâl bowl of wâter.
Wâit ten minutes ând then crâck eggs on counter.
Peel eggs ând cut in hâlf.






FULL RECIPES :  www.biscuitsandburlap.com

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