Step 3: Fill then Garnish the Deviled Eggs
Scoop the filling into a gallon size Ziplock bag then snip off the corner and fill the center of each egg.
Top each egg with a sprinkling of steak seasoning and smoked paprika, followed by crumbled bacon and a pickled jalapeno slice.
Here’s my favorite way to get finely crumbled bacon: roughly chop bacon slices then add to a food processor. Process for a few seconds, or until the bacon is finely chopped, then add to a cold skillet and brown over low heat. Homemade bacon bits but better!
Lastly, sprinkle freshly chopped chives on top for a pop of color and freshness then you are set my friend! You can serve these Loaded Deviled Eggs immediately, or cover and chill for several hours before eating. Whenever you devour, I hope you love this easy yet devilishly-delicious appetizer – enjoy!
INGREDIENTS
makes 24 deviled eggs
12 large eggs
1/2 cup mayonnaise
1/4 cup minced pickled jalapenos (or more or less), plus whole slices for garnish
2 teaspoons distilled vinegar
2 teaspoons yellow mustard
1/2 teaspoon smoked paprika, plus more for garnish
big pinch steak seasoning, plus more for garnish
6 slices bacon
chopped fresh chives
DIRECTIONS
Fill a medium-sized bowl with ice cubes and water then set aside. Meanwhile, add eggs to a large pot then cover tops by 1″ with cold water. Bring to a boil over high heat then place a lid on top and remove pot from heat. Let eggs sit for 14 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool.
Meanwhile chop bacon into big pieces then add to a food processor. Process until finely chopped, just a few seconds or so. Add minced bacon to a cold skillet then place over low heat and cook until crisp. Scoop bacon onto a paper towel lined plate to drain then set aside. If you don’t have a food processor, brown the bacon as slices then chop once cool.
Peel eggs then slice in half and pop yolks into a medium-sized bowl. Add mayonnaise, minced jalapenos, vinegar, mustard, smoked paprika, and steak seasoning then mix and mash with a fork until smooth. Scoop mixture into a gallon size Ziplock bag then snip the corner off and squeeze the mixture into the center of each egg half.
Sprinkle each deviled egg with steak seasoning and smoked paprika, then top with crumbled bacon, a pickled jalapeno slice, and freshly chopped chives. Serve immediately or chill for several hours before serving.
NOTES
I like Tone’s Beef Seasoning Blend, or my Homemade Steak Seasoning in this recipe.
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