Taking it to a new level.
Food should be fun—delicious, yes, but also fun.
A local restaurant serves a similar deviled egg recipe, and the first time we tried it, I knew I needed to recreate it at home. It was one of those bites that just sticks with you.
Leading up to Easter, we decided to turn it into a full deviled egg competition. On the table, we had classic mustard deviled eggs, candied jalapeño deviled eggs, Jell-O shooter eggs, and even a chocolate cream “egg” version. It was so fun, a little silly, and exactly the kind of memory you want to make around a holiday table.
And of course, the big question—any guesses on the favorite egg?
Candied Jalapeno deviled eggs
Start with a classic mustard-forward deviled egg base, then add bacon, candied jalapeños, and dill pickles for a bold, flavor-packed twist.
Ingredients
- 12 boiled eggs shells removed
- 1/4 cup mayonaise
- 1 1/2 tbsp yellow mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 paprika
- 2 tbsp candied jalapeno finely diced
- 2 tbsp bacon finely diced
- 4 tbsp spicy dill pickles finely diced
Instructions
- Cut eggs in half lengthwise and gently remove the yolk from each side, place yolks in a medium-sized bowl.
- Place egg halves on the serving dish.
- Using a masher or hand mixer, mash egg yolks well.
- Add the mayonnaise, mustard, salt, pepper, and paprika to the bowl and mix well.
- Add the candied jalapenos, bacon, and dill pickles to the yolk mixture
- Using a spoon or piping bag and tip, fill the eggs evenly with the yolk filling. refrigerate until ready to serve.