Jalapeño Popper Deviled Eggs

I love Easter.

As kids we’d wake up to ribbon mazes or elaborate scavenger hunts to find our easter baskets. We kept it going well past the age where we’d realized the truth about the Bunny’s identity, and those years the baskets became more elaborate with candles and bath bombs.

While all of that was amazing, the best part was being together for Easter brunch. When we were younger it would be eggs (hard boiled dyed eggs and scrambled) with toast, fruit, and cheese. Then as we got older brunch would get more and more elaborate. An excuse to sit around a table, sip champagne, and eat our favourite foods.

This year I’m not able to be with my family as my Niece and Nephew scour my parent’s house for chocolates and eggs, or for brunch. So I thought I would share my favourite recipe for deviled eggs, which is the perfect thing to do with your beautiful dyed eggs.

This recipe can be adjusted based on the number of eggs you have and how spicy you like them.

I started with 8 eggs. Once they were peeled I halved them and put the yolks into a bowl. Setting that aside I diced and sautéed 2 strips of thick cut bacon.

Once it was nice and crispy I drained off the fat and set them to the side. Then I halved, seeded, and diced 2 jalapeños, and sautéed them in the pan with a small amount of the render bacon fat.

Once they were softened I added them, a 1/4 cup of mayo, a 1/4 cup of softened cream cheese, and some Green Dragon hot sauce, and a little bit of salt into the bowl with the egg yolks. I combined till smooth, then added the diced bacon and mixed.

Unlike some devil egg filling this is a little chunky, so you aren’t able to use a piping tip. I moved the mixture into a ziplock back and clipped off the corner. Filling the egg halves with the mixture, and topping with a slice of fresh jalapeño.