Jalapeño Bacon & Cheddar Deviled Eggs - Dallas News | myFOXdfw.com

Jalapeño Bacon & Cheddar Deviled Eggs

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Thanks to Chef Bob Stephenson of FnG Eats for this recipe.

Equipment: Measuring Utensils, Mixing Bowl, Rubber Spatula, Dough Cutter or Wire Whip
30 each                 Egg Yolks
½ cup                    Hellman's Mayonaise
½ cup                    Horseradish Butterchip Pickles, chopped for relish
1 tblspn                                Creole Mustard
¼ tspn                   Coleman's Dry Mustard
¼ tspn                   FnG Seasoning
¼ cup                    Roasted Red Peppers, minced

For Service:
¼ cup                    Cooked Jalapeño Bacon, diced ¼ x ½"
¼ cup                    Sharp Cheddar, small shred
1. Place egg yolks in a mixing bowl and lightly break up with dough cutter or wire whip.
2. Add remaining ingredients (except bacon) and mix until smooth.   
 3. Place in to a disposable pastry bag with desired star tip.  Chill for 30 minutes.
4. Pipe the yolk mixture in to reserved hard boiled egg whites.
5. Top each egg with two pieces of diced jalapeno bacon, and a shred of sharp cheddar.
6. Serve immediately   

Garnish Variations:
1)    Point Reyes Blue Cheese and Granny Smith Apple
2)    Sirracha Pork and Curtido
3)    Horseradish Flat Iron Steak and Blue Cheese
4)    Goat Cheese, Asparagus (or Spinach) Chive and Tomato
5)    Tobiko Wasabi Caviar with Oven Cured Tomato
6)    Grilled Trout
7)    Smoked Salmon (Lox)
8)    Spinach Pesto with Grilled Tomato Relish

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