Hormel recently sent me a case of their new Black Label Jalapeño bacon to try so I figured I’d use it to make some Jalapeño Bacon Deviled Eggs. What you see here are said eggs.
Everyone out there probably has their own preferred way of making deviled eggs, but for mine I always just mix egg yolks, mayonnaise, yellow mustard and a little bit of salt and pepper for the filling and then top my eggs with paprika.
I know that pickle relish is a pretty popular ingredient in deviled eggs as well, but I can’t stand pickles or anything pickle related. They’re one of the few foods in the world that I don’t even want anywhere near me. I think it stems from the fact that when I was a little kid my sister used to eat pickles and then drink the leftover pickle juice from the jar and burp in my face. Pretty gross right? It definitely made me never want to see another pickle as long as I live. Also, just because I wasn’t sure how spicy the actual bacon was going to be I decided to add an actual jalapeño slice to each of the deviled eggs as well.
In the end the Jalapeño Bacon Deviled Eggs probably would have been fine without the addition of actual jalapeños, but at least it helped with the aesthetics I guess. I’m sort of a wuss when it comes to anything spicy, but this bacon pretty much had just the right amount of spice for my liking. I probably still couldn’t sit there and eat a pound of it like I can with literally any other bacon in existence, but with the way I eat most of the time maybe that’s a good thing….