Description
Creamy and spicy deviled eggs.
Ingredients
- 12 whole Large Eggs
- ¼ cups Cream Cheese
- ¼ cups Mayonnaise
- 2 Tablespoons Prepared Mustard
- ½ teaspoons Black Pepper
- ⅛ cups Dill Pickle Juice
- 2 Tablespoons Hot Sauce
- ½ teaspoons Dried Parsley
- 20 slices Jalapenos (I Used Jarred)
- ⅓ cups Cooked, Crumbled Bacon
- ¼ teaspoons Cayenne Pepper, Or To Taste
- ¼ teaspoons Salt
Preparation
Put the eggs in a large pot and cover them with about 1″ of water. Bring the water to a boil and then turn off the burner and cover the pan. Let the eggs sit in the hot water for 17 minutes. The eggs will cook in the covered pot. Put your pot in the sink, drain out the hot water and run it full of cold water to cool the eggs. To peel, break the bottom of the egg and run a teaspoon around the inner shell and it slips right off!
Slice eggs in half lengthwise. Remove the yolks and put them in a medium-sized bowl. Set the whites aside.
Put cream cheese in the bowl with the egg yolks. Add mayo, salt, mustard, pepper, pickle juice, hot sauce and parsley. Mix with a mixer until creamy.
Dice the slices of jarred jalapenos really small and add them into the yolk mix. Stir in bacon bits.
Arrange egg white halves on a plate and fill each with some of the yolk mix. Sprinkle with cayenne pepper for a little extra flavor and color.
