Brady’s 420 Diablo Eggs

What they lack in visual elegance and presentation they make up for in killer taste!

It’s deviled eggs but with bacon, jalapeños, Cayenne pepper, and of course an olive.

Ingredients:
6 large eggs
3 slices of bacon or bacon bits
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon chopped fresh jalapeños
1 teaspoon of sweet relish or dill relish
Cayenne pepper
Salt and pepper to taste
Jalapeño-stuffed olives, sliced, for garnish

Instructions:
1: Hard-boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 10-12 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool for easier peeling.

2: Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it cool, then chop it into small pieces OR Just buy some bacon bits.

3: Prepare the Filling: Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Mash the yolks with a fork, then add the mayonnaise, mustard, chopped jalapeños, chopped bacon, relish, salt, and pepper. Mix until well combined and creamy.

4: Fill the Eggs: Spoon or pipe the yolk mixture into the egg white halves, dividing it evenly among them.

5: Prepare the Garnish: Slice the jalapeño-stuffed olives into thin rounds.

6: Garnish the Eggs: Top each deviled egg with a slice of jalapeño-stuffed olive and sprinkle the cayenne pepper on top as you would paprika.

7: Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

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