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Super Bowl Sunday: Bacon Jalapeno Deviled Eggs

Hi guys, sorry I missed all of you for Christmas and new years, but WOW what a busy season it was for me! I was lucky enough to secure a suite for 3 nights at the Balboa Bay Club for the famous yearly Newport Beach Boat Parade and what fun we had!! I also threw a special cookie and hors d’oeuvres exchange party that even had a psychic for entertainment – that was interesting. At any rate, a new friend of mine, Denise, brought the BEST deviled eggs I have ever had. Evidently, everyone else felt the same way; they all disappeared in minutes.

Long story short, I was able to talk Denise into sharing her recipe with us. I thought to myself, “what better time to post this recipe than for Super Bowl Sunday.” ARE YOU READY FOR SOME FOOTBALL and some delicious appetizers?

HAVE A GREAT TIME AND MAY YOUR TEAM WIN!!!!!

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Super Bowl Sunday: Bacon Jalapeno Deviled Eggs

Ingredient List:
(Note: this recipe is for six eggs. Double the ingredients for 12 eggs)
Eggs (Extra Large)………………………………….6 eggs
Mayonnaise………………………………………….4 Tbsp
Whipped Cream Cheese…………………………1 Tbsp
Extra Sharp Cheddar Cheese (Shredded)….1 tsp
Green Onion (1 or 2 onions)…………………..1 Tbsp (heaping)
Jalapeno Pepper (1 pepper)……………………1 tsp
Bacon………………………………………………….1 Tbsp (heaping)
Habanero Pepper (1 pepper)………………..1/8 tsp
Black Pepper (ground)…………………………1/4 tsp
Salt (ground)………………………………………1/4 tsp

Prepping Instructions:
(Note: this recipe is for six eggs. Double the ingredients for 12 eggs)
It’s always a good idea to prep as much as you can before you assemble the recipe. The bacon should be cooked the day before or maybe cook a couple extra strips of bacon with your breakfast to be used in the recipe. You may also clean and cut the green onions, jalapeno and habanero before boiling the eggs or do it as we did, while the eggs are cooking.

It’s best to hard boil the eggs right before use in the recipe as it is easier to keep the egg whites intact while peeling the eggs when warm. So let’s get started! Place the 6 eggs gently in a pot and fill it with enough water to submerge the eggs making sure that there is plenty of water to compensate for evaporation, but not too much so it will not boil over the pot. Bring the eggs to a boil on high heat. Once the water is at a good boil, cover the pot and shut off the heat. Let the eggs continue to cook in the pot for 20 minutes. Now let’s get prepping.

First remove the roots and stalks from the Green Onions. Start by slicing off the roots and then cut the stalk where it starts to turn a very dark green. Next, slice the onions into small thin circles and then finely chop them up (see the video). Set the onions aside for later use in the recipe.

Now it’s time to de-stem and deseed the peppers. Remember, when working with hot peppers keep your hands clean and do not touch your eyes. Cut the stem off of the Jalapeno Pepper. Then slice the pepper in half, lengthwise. Now slice the halves again lengthwise to make quarter slices. Use the knife to scrape out and discard the seeds. It’s time to chop up the pepper; keep slicing the jalapeno until it is finely chopped (see the video). Set the chopped jalapeno aside for later use.

For the Habanero Pepper, cut off the stem and throw it away. Then slice the pepper lengthwise. Using your knife, scrape the seeds out of the pepper and discard them. Now slice the habanero into super fine pieces and set them aside for when needed. Remember to clean your station and wash your hands so you don’t accidently get hot pepper juice in your eyes.

Recipe Instructions:
(Note: this recipe is for six eggs. Double the ingredients for 12 eggs)
Now that everything is prepped and the eggs are hard boiled, it’s time to make the filling. Run the eggs under cold water so they are cool enough to touch. Roll each egg in your hands to crack the shells and peel the shells away from the egg. Wash and cool the eggs again under the cold running water. Now, slice the eggs lengthwise to make the egg halves. Carefully scoop out the egg yolks onto one plate and set the egg white halves aside for later use.

Using a fork, smash all of the egg yolks into a fine crumble (see the video). Once the yolks are finely crumbled, add 4 Tbsp of Mayonnaise. Also add 3 Tbsp of Whipped Cream Cheese. Cream these ingredients together with a fork until the filling has a smooth texture (see the video). Add 1/4 cup of Shredded Extra Sharp Cheddar Cheese and mix it in with the fork so the cheese breaks apart and blends into the mixture.

Now get the prepped green onion pieces, jalapeno pieces, habanero pieces and bacon pieces. Add 1 heaping tsp of green onions and mix it into the filling. Also add 1 tsp of Jalapeno, 1 heaping Tbsp of Bacon and 1/8 tsp of Habanero. Mix all of the ingredients really well to distribute the flavors throughout the filling. Now add Black Pepper and Salt to taste, and mix again – cream it all together.

It’s time to stuff the egg white halves! Add approximately 1 Tbsp of filling into each half and set them on a serving plate. TOUCHDOWN ! They are ready to serve now or you can let them set longer to allow the flavors to blossom. Either way you are READY FOR SOME FOOTBALL !!!

– ENJOY, FROM NEWPORT FOODIES & A SPECIAL THANKS TO DENISE

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