
INGREDIENTS:
- 12 eggs
- 4 Tablespoons real mayonnaise
- 2 Tablespoons + 1 teaspoon prepared (regular) mustard
- 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.
- Sprinkle with bacon bits.










