When I think about traditional Easter foods, my mind pictures a baked ham with fresh peas on the side. My husband, who is more southern than he realizes, says those little “pear salads” are key. (You know, the ones little old church ladies bring to potlucks that really can’t be called a salad in my book. They are just half a canned pear with a dollop of good ole mayonnaise, shredded cheese, and a cherry–yuck!) Honestly, none of it sounds good to me. I’d prefer chips and salsa over any holiday meal and could substitute my Easter ham and “fixins” for a greasy carton of Chinese food.
However, there is one classic southern holiday side dish that has recently made a huge comeback in my book. I would have never ever guessed that I would crave a deviled egg and request it at all holiday gatherings. I usually can’t stand the smell or taste of a boiled egg, and I had to be convinced to even try this dish. After being persuaded to try these mystery eggs that my mother-in-law cooked for us one day, I was hooked! This recipe elevates the classic deviled egg by adding a kick with jalapeños and some savory-ness with fried bacon. Yum, yum, yum! It’s a 10/10 for me and I highly recommend you try it this Easter!
Ingredients:
- 12 large eggs hard boiled and peeled
- 1 cup mayonnaise
- 1 1/2 teaspoon rice vinegar
- 3/4 teaspoon dry ground mustard
- 1/2 teaspoon sugar
- 2 jalapeños seeded and diced
- 6 pieces of bacon cooked, crisp, and crumbled
- Paprika for garnish
Instructions:
- Slice the hard boiled eggs in half, lengthwise.
- Remove yolks and place them in mixing bowl.
- “Mash” egg yolks with a fork.
- Add the mayo, rice vinegar, ground mustard, and sugar. Stir to combine.
- Mix in the jalapeños and bacon.
- Pipe mixture into each egg hole.
- Sprinkle with paprika.
- Chill until ready to serve.
