Natasha‘S Deviled Eggs

Malzemeler

8 hard boiled eggs, peeled and halved

1/4 cup mayonnaise

2 tsp jalapeño juice

stone ground mustard to taste - small amount! (Maybe 1/4 tsp)

pinch of salt , or to taste

1/8 tsp black pepper

1/8 tsp garlic powder

jalapeños, very finely diced

1/8 tsp paprika, to garnish

3 oz bacon (4 strips), chopped and browned, for topping

Yöntemler

Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.

Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, pinch of salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.

Mix in finely diced pickles. Add more seasonings to taste if needed.

Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

Notlar

Upgrade Your Deviled Eggs by Salting the White.

When making deviled eggs, a lot of people don't know that the egg whites should also be sprinkled with a little salt! This helps balance the flavors and prevents the egg yolk mix from being over-seasoned.