Ingredients

The following ingredients have 4 Servings
  • 6 large eggs
  • 2 strips cooked bacon (finely chopped)
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon sweet pickle relish
  • kosher salt (to taste)
  • Sriracha
  • fresh cracked pepper
  • 12 thin slices of jalapeno pepper

Instruction

  • Place eggs in a single layer in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes.
  • Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  • Slice eggs in half lengthwise, and carefully remove yolks and transfer them to a medium bowl. Trim a tiny slice off the underside of each egg half so that eggs will sit flat. 
  • Add 3/4 of the chopped bacon, mayo, mustard, and relish to the egg yolks and mash until smooth, add salt to taste. Transfer to a piping bag. 
  • Add a small dab of Sriracha to each egg white cavity before piping in the yolk filling.
  • Garnish each egg with the remaining bacon, freshly cracked black pepper, and a jalapeno slice.