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
INSTRUCTIONS:
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.