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RECIPE
17 INGREDIENTS 14 STEPS 2hr 30min

Deviled Eggs

4.5
2 Ratings
A delicious recipe using pickled jalapenos for that extra kick. This recipe is based on Park Tavern's.
Deviled Eggs Recipe | SideChef
A delicious recipe using pickled jalapenos for that extra kick. This recipe is based on Park Tavern's.
Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.
http://www.eisforeat.com/
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Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.
http://www.eisforeat.com/
2hr 30min
Total Time
$4.63
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2
Medium Shallots
12
I used Large Organic Cage-Free Egg
2/3 cup
Mayonnaise
1 pinch
Cayenne Pepper
or Jalapeno Powder
1/2 tsp
Tabasco® Original Red Pepper Sauce
1 dollop
Liquid Smoke
to taste
to taste
Fresh Chives , thinly sliced
3/4 cup
Extra-Virgin Olive Oil
1 tsp

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
708
FAT
57.6 g
PROTEIN
16.7 g
CARBS
32.6 g

Cooking Instructions

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Step 1
Slice the Jalapeño Peppers (3) into thin rings about an 1/8-inch thick. Rinse seeds out of the jalapenos under cold water. Do not use warm or hot water. Reserve in cold water until later.
Step 2
In a sauce pot, combine the Granulated Sugar (1 cup) , Champagne Vinegar (1 cup) , and Kosher Salt (1 tsp) . Bring to a boil. Rinse and drain jalapenos and place in a heat resistant container. Pour hot pickling liquid over the jalapenos.
Step 3
Cover while hot and store on counter until room temperature and then store in the fridge. Will keep for at least a week.
Step 4
Peel and finely mince the Shallots (2) . Juice the Lemons (4) over the shallots in a non-reactive container.
Step 5
Lay out the Center Cut Bacon (8 oz) on the non stick baking tray cover with the other pan so that the bacon is sandwiched between the two pans.
Step 6
Cook bacon in a 350 degrees F (180 degrees C) oven for about 30 minutes or until bacon has rendered out all the fat and strips are crispy. Drain fat and store bacon covered at room temperature for up to 24 hours.
Step 7
Place the Eggs (12) in a large pot, and cover them with water. Boil eggs until hard, approximately 12 to 14 minutes. Shock in ice water and peel once cooled under running water.
Step 8
Trim a little off each end of a peeled egg so that it creates a level surface. Cut the egg in half across the middle and remove and place the yolks in a bowl and the whites on a tray.
Step 9
Smash the yolks with a potato masher until sand-like.
Step 10
Mix in the Mayonnaise (2/3 cup) , pickled shallots mixture, Cayenne Pepper (1 pinch) , Tabasco® Original Red Pepper Sauce (1/2 tsp) , Liquid Smoke (1 dollop) , and stir. Season with Kosher Salt (to taste) .
Step 11
Transfer mix into piping or freezer bags and keep in fridge. Store for up to three days.
Step 12
For the Salsa Verde: Finely chop the Italian Flat-Leaf Parsley (1 bunch) and combine with pickled shallots, Extra-Virgin Olive Oil (3/4 cup) , and Salt (1 tsp) in a bowl.
Step 13
Cut the end off the piping bag or freezer bag and fill egg cups evenly until all the yolk mixture is used. Top each egg with a slice of pickled jalapeno. Break the crispy bacon into pieces and top the egg.
Step 14
Just prior to serving, top all the eggs with a bit of the salsa verde and some of the thinly sliced Fresh Chives (to taste) . Enjoy!

Rate & Review

4.5
2 Ratings
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Nutrition Per Serving
Calories
708
% Daily Value*
Fat
57.6 g
74%
Saturated Fat
12.5 g
62%
Trans Fat
0.0 g
--
Cholesterol
297.4 mg
99%
Carbohydrates
32.6 g
12%
Fiber
1.6 g
6%
Sugars
27.0 g
--
Protein
16.7 g
33%
Sodium
1343.2 mg
58%
Vitamin D
1.5 µg
8%
Calcium
63.2 mg
5%
Iron
3.8 mg
21%
Potassium
230.8 mg
5%
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