I like deviled eggs but not hard boiled eggs. Makes sense, right? (Side bar, I also like pickled cucumbers but not pickles. Just nod your head, it’s one of my quirks). I’m sure the mayonnaise and other delicious ingredients have pretty much everything to do with this, and I’m ok with that. I love mayonnaise and I won’t apologize for it.
Deviled eggs also happen to be so on trend. As in, there’s an EaterSF article on the 18 best places to eat deviled eggs in SF right now. Thus, I find myself ordering them nearly every time I’m out to eat. Gotta try ’em all, right? Right. Luckily, my neighborhood restaurant and one of my all time faves Marlowe has one of the tastiest deviled eggs around (Eater list be damned – it’s the same as the Park Tavern egg as they are owned by the same group). Bacon deviled eggs with pickled jalapeños can’t be beat any day of the week, and I dare ya to try.
When I am avoiding diary, I get the egg without the aged provolone, and the bacon and pickled jalapeño totally hold up! It’s incredibly easy to quick pickle the jalapeños here, and it helps cut through the richness of the egg and bacon, for the perfect, balanced bite. These bacon deviled eggs with pickled jalapeño were a huge hit at a dinner party the other day, and I can’t keep them from the world any longer!Print
Deviled eggs are taken to the next level with some bacon fat, sliced bacon, and pickled jalapeños to cut through all the richness, for the perfect bite.
- 8 eggs, hard boiled (I like to use my instant pot to make quick and easy work of it)
- 4 slices of bacon, cooked – fat strained and reserved
- 1 tablespoon bacon fat (see above)
- 3–4 tablespoons Paleo mayonnaise, depending on size of eggs/yolks (I use the recipe from the whole30 book)
- Pinch or two of salt (if needed after tasting deviled egg mixture. This will depend on the saltiness of the bacon fat)
For the pickled jalapeños:
- 1–2 jalapeños, thinly sliced
- 1 cup water
- 1/2 cup white vinegar
- 1 1/2 tablespoon kosher salt
- 2 cloves garlic
- Make the pickled jalapeños by bringing the cup of water to a boil. Add the garlic and simmer for a few minutes. Add the vinegar and dissolve the salt. Pour over sliced jalapeños and set aside.
- Slice the hard boiled eggs in half. Remove the yolks and add them to a mini food processor
- Add mayonnaise and bacon fat to the food processor and blend until smooth. Taste and adjust seasoning as needed
- Scoop the yolk mixture into a plastic bag with a corner snipped off or into a piping bag (this is totally unnecessary and for appearance only. You can fill the whites however is most convenient for you). Carefully fill each egg in whatever pattern suits your fancy
- Break the cooked bacon pieces into 1 inch pieces and place one atop each egg. Top with a pickled jalapeño slice