Recipe by Russell
"A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno."
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finely shredded sharp Cheddar cheese
red onion, minced
spicy brown mustard
paprika, or as desired
Great recipe! I used half chipotle mayo, doubled the bacon and mixed the bacon strait into the egg yolks. Everyone loved it :)
Delicious! I think next time I will keep a bit of the seeds/membranes in the peppers to give them a little spice, but other than that, these were great...a keeper~YUM! Thanks for sharing. :)
Yummy! But then what's not to love? I used a red jalapeno and Dijon mustard and followed the recipe. No salt or pepper needed in these! I want to try these with all different kinds of mustard! Thank you so much, Russell!
I made these for easter and i left out the onions but they turned out good not spicy though next time i might leave in the seeds
Very good. Next time I will leave out the mustard, or use much less, or sub a bit of vinegar. Just too many flavors competing, for me. I wanted to taste more of the cheese and bacon but felt that the mustard competed and didn't really add to the overall flavors.
Delicious! My family raved about these, none left after Thanksgiving dinner, unfortunately for me. I did add black pepper, dill, and smoked paprika for a little more flavor.
Both my son and I thought these were the best deviled eggs we've ever had (so far). So many recipes, so little time.
I've made this twice so far - they are better than regular deviled eggs. I have farm fresh eggs and am always looking for a way to use them. I did 18 of them with 3 large jalapenos, increasing the other ingredients by 50% I used lite mayo and regular yellow mustard & paprika, skipping the onion. Took them to a potluck and they were gone in a flash.
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Bacon Cheddar Deviled Eggs
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 65
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