3.5 Tablespoons of diced, pickled jalapeno peppers (more or less to taste)
1 teaspoon of juice from the pickled jalapeno peppers
4 Tablespoons bacon bits for the filling plus more to cover.
12 drops of hot sauce (tabasco, Franks, etc.)
Pinch of salt
Dash of pepper
Cook and peel the eggs using the method described in the Eggs-Hard Boiled Easy Peel post. (Cook the whole 15 minutes to get solid yolks).
Make bacon bits or purchase them.
I start with about half a pound of bacon bits. This may be more than you need.
I like to microwave the bacon on two layers of paper towels covered with another layer of paper towels. Microwave on high for 1 minute at a time until all the fat is brown. It is hard to get completely crisp bacon in a fry pan without burning it. The microwave does a better job.
Place the cooked bacon in a bowl in the freezer for 20 – 30 minutes to make it easier to chop.
Chop with a blender, food processor, or a spice grinder.
Cut the eggs in half, lengthwise.
Squeeze the egg halfs to remove the yolks.
Place the yolks in a small mixing bowl.
Add the mayonaise, mustard, salt, and pepper.
Smash and mix the yolk mixture together with a fork.
Stir in the jalapenos and juice a little at a time, tasting periodically. The piquancy (hotness) varies between brands and jars to this measurement is definitely to-taste.
Place one drop of hot sauce in each egg white shell.
Cut the corner of a heavy freezer zip bag or similar bag and fill it with the yolk mixture.
Squeeze the bag to pipe the mixture into the egg white shells. NOTE: Most frosting piping tips will clog with the jalapeno and bacon bits so don’t use them unless you have very large ones.