Eat | Deviled Eggs 2 Ways

Rebecca Lang's Bacon and Jalapeño Deviled Eggs #recipes

I’ve adored deviled eggs for as long as I can remember. Growing up, we never had a Sunday lunch at my grandmother Tom’s without her cut-glass egg plate on the table. I don’t recall any warm weather holidays without deviled eggs either. It seems most cooks have their own spin on the nearly bite-size marvels. Recipes can run all the way from including smoked salmon and caviar to simply just mayonnaise and salt. It’s a cook’s perfect way to express personality. Any leftovers are almost unheard of, no matter the recipe.

Older eggs are better for boiling. When using really fresh eggs, some of the white pulls away with the shell when they’re peeled. If you can think ahead, buy a dozen eggs several days in advance. An unusual trick for making more symmetrical deviled eggs is storing egg cartons on their sides for about a day before cooking. This way, the yolk centers in the egg instead of snuggling down to the larger end. Use a timer and watch it carefully. The dreaded green ring forms around the edge of the yolk when they cook too long.

Pick your favorite deviled egg recipe, get stuffing, and make all who eat with you happy.

Bacon Deviled Eggs (Makes 24)

Bacon Deviled Eggs #Recipe from Rebecca Lang

Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 3 cooked bacon slices, crumbled, plus more for garnish
  • 1 tablespoon chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon dry ground mustard
  • Pinch of freshly ground pepper

Directions:
1. Cover the eggs with about 1 inch of cold water in a large saucepan. Bring the water to a boil over high heat. When the water boils, turn the heat off and let the eggs sit for 10 minutes. Submerge the eggs under cold water. Peel the eggs while holding them in running cold water. Slice the eggs in half lengthwise.

2. Remove the yolks from the eggs and place in a medium mixing bowl. Mash yolks with mayonnaise until creamy. Stir in bacon and next 4 ingredients. Spoon yolk mixture into egg white halves, using a teaspoon or a small scoop. Garnish with extra bacon, if desired.

Jalapeño Deviled Eggs (Makes 24)

Jalapeño Deviled Eggs #Recipe from Rebecca Lang

Ingredients:

  • 12 large eggs
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped pickled jalapeño peppers
  • 1/4 teaspoon salt

Directions:
1. Cover the eggs with about 1 inch of cold water in a large saucepan. Bring the water to a boil over high heat. When the water boils, turn the heat off and let the eggs sit for 10 minutes. Submerge the eggs under cold water. Peel the eggs while holding them in running cold water. Slice the eggs in half lengthwise.

2. Remove the yolks from the eggs and place in a medium mixing bowl. Using a whisk or a fork, combine the yolks, mayonnaise, mustard, peppers, and salt.

3. Carefully spoon the yolk mixture back into the egg whites.

Contributor, Rebecca Lang

For more information about Rebecca Lang, visit www.rebeccalangcooks.com

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Bacon Deviled Eggs reprinted with permission from Around the Southern Table by Rebecca Lang. Published by Oxmoor House, 2012.

Photo credit Jennifer Davick

Jalapeño Deviled Eggs reprinted with permission from Quick-Fix Southern by Rebecca Lang. Published by Andrews McMeel Publishing, 2011.

Photo credit Rebecca Lang