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Total Time Prep Time: 15 min. Cook Time: 30 min Serves 12 servings
Ingredients:
6 large eggs
4 slices of bacon, cooked until crispy and crumbled
3 tablespoons mayonnaise
1 tablespoon Old Pueblo Poblano Authentic Hot Sauce (adjust to taste)
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar
Salt and pepper to taste
Chopped fresh chives or paprika for garnish (optional)
Instructions:
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 about 10-12 minutes. Once done, transfer the eggs to an ice bath to cool. Once cooled, peel the eggs.
Slice the eggs: Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.
Prepare the filling: Mash the egg yolks using a fork until they become a fine crumble. Add mayonnaise, Old Pueblo Poblano Authentic Hot Sauce, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix everything thoroughly until smooth and creamy. Taste and adjust seasoning or hot sauce according to your preference.
Assemble the deviled eggs: Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag or simply fill them with a spoon. Fill each egg generously with the mixture.
Garnish: Sprinkle the crumbled bacon over the filled eggs. You can also garnish with chopped fresh chives or a sprinkle of paprika for added color and flavor.
Chill and serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!
These deviled eggs will have a delightful combination of creaminess from the filling, a hint of spice from Old Pueblo Poblano Authentic Hot Sauce, and a savory crunch from the bacon, making them a delicious appetizer or snack for any occasion. Adjust the amount of hot sauce based on your spice preference.