Ingredients

The following ingredients have 4 Servings
  • 1 dozen eggs
  • 1/2 cup light mayo
  • 1/4 cup yellow mustard
  • kosher salt and pepper
  • 1 jalapeno (seeded and minced)
  • 6 slices bacon (cooked and crumbled)

Instruction

  • Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer. Simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.
  • Place just a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.
  • Once the eggs are peeled, cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.
  • Add the mayo and mustard along with some kosher salt and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, mayo or mustard to your taste.
  • Add the minced jalapeno and bacon (reserve a small amount of each to sprinkle on top if desired) into the bowl and mix with a spoon.
  • Place a spoonful of the mixture into each egg white. Sprinkle with remaining jalapeno and bacon if desired. Refrigerate at least an hour before serving.