Smoky Angel Eggs With Bacon and Jalapeño
34 days ago
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Spice up your next holiday gathering with these heavenly Smoky Angel Eggs With Bacon and Jalapeño. You might be thinking, what makes these different than your typical deviled eggs? They are deviled eggs with a culinary and southern twist.
Making the Angel Eggs
Start by hard-boiling 12 eggs. I use the Instant Pot® to cook ours, but if you do not own one, you can boil them in water in a large sauce pan.
When the eggs are cool enough to handle, but still warm, peel them under running water and let them cool completely. Then, using a Table Knife, remove a small slice from the bottom of each end, so the eggs can stand up on their own.
Using the same Table Knife, cut them in half widthwise versus the more conventional lengthwise.
Remove the yolks and place in a medium bowl. Add mayonnaise, mustard and sweet relish. Then, mash the mixture with a Stainless Dinner Fork, mixing until it is smooth.
A tip for when you are preparing the egg yolks for this recipe, or even egg salad, is to grate them for a feathery texture before mashing and mixing with the ingredients.
Season the mashed eggs with Creole seasoning, add hot sauce and spoon the filling into the hollows of the egg whites.
Cut each slice of the cooked applewood smoked bacon into small spears or shards using Super Shears.
Place a bacon shard standing up in the egg yolk mixture along with a thin slice of jalapeño and a sprinkle of Creole seasoning or smoked paprika.
These Smoky Angel Eggs With Bacon and Jalapeño elevate your taste buds with the perfect balance of sweetness and spice. As a bite-sized appetizer, these make a great shareable for gatherings that you can prep ahead of time. Bring a platterful, as they always prove to be a crowd favorite! Even people who don’t historically like deviled eggs tend to fall in love with these angels.
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice
- 1 1/2 teaspoons hot sauce (recommended: Cholula® or Tabasco®)
- Pinch of P.S. Flavor!™ Creole Kitchen seasoning or smoked paprika, for garnish
- 2 slices cooked applewood smoked bacon
- 3 jalapeños, sliced thin into rings
Directions
Hard-boil your eggs (Stovetop method):
- Place the eggs in a large sauce pan just large enough to hold them in a single layer.
- Add enough cold water to cover by 1 inch.
- Bring to a boil over high heat, reduce the heat to low and simmer for 10 minutes.
- Drain carefully and rinse under cold water.
- When cool enough to handle, but still warm, peel the eggs.
- Cool completely.
Hard-boil your eggs (Instant Pot® method):
- Add 1 cup of water to the inner pot.
- Place the steam rack inside and rest eggs on rack.
- Seal the steam release and select “pressure cook” or “manual,” and set to high pressure for 5 minutes.
- When done, allow eggs to sit for 5 minutes for natural release, and then quick release.
- Let the eggs soak in ice water bath for 5 minutes for fast cooling and easy peeling.
Make the angel eggs:
- Cut each egg in half widthwise and remove a small slice from the bottom of each end, so they stand up on own.
- Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard and sweet relish. Mash with fork and mix well (until smooth).
- Season with Creole seasoning and hot sauce.
- Either spoon the filling into the hollows of the egg whites or get fancy and transfer the yolk mixture to a pastry or zip-close bag with a cut 1/2-inch opening and squeeze the yolk mixture into the egg whites.
- Cut each slice of bacon into small spears or shards, place the bacon shard in egg along with a thin slice of jalapeño. Sprinkle the egg and filling with Creole seasoning or smoked paprika.
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