Deviled Eggs – Jalapeno Bacon

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:

1. 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).
2. Make bacon bits or purchase them.
   1. I start with about half a pound of bacon bits. This may be more than you need.
   2. 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.
   3. Place the cooked bacon in a bowl in the freezer for 20 – 30 minutes to make it easier to chop.
   4. Chop with a blender, food processor, or a spice grinder.
3. Cut the eggs in half, lengthwise.
4. Squeeze the egg halfs to remove the yolks.
5. Place the yolks in a small mixing bowl.
6. Add the mayonaise, mustard, salt, and pepper.
7. Smash and mix the yolk mixture together with a fork.
8. 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.
9. Place one drop of hot sauce in each egg white shell.
10. Cut the corner of a heavy freezer zip bag or similar bag and fill it with the yolk mixture.
11. 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.
12. Sprinkle with bacon bits.