A few months ago Jimmy and I were in Tampa, FL for a conference, and met up with some friends for Happy Hour. We had eaten a late lunch and weren’t super hungry, but we figured we would get an appetizer to split while having a few drinks. We ended up at Brickhouse Tavern and Tap, a slightly trendy, not-exactly-like-everywhere-else kind of place.
We decided to order the deviled eggs in the “Snack” section of the menu because: A – Who has deviled eggs on their menu? I’d never seen it before. B – They had bacon (which Jimmy loves) and jalapeno (which I love) in them. And C – They were only $4. Win x3.
Our “snack” arrived on a silver tray with six egg halves lined in the center of the tray. They were VERY good, and the presentation of them was very colorful and fun! (This is the best picture I got? Really? I take a million pictures of everything and this is the best I got? I am ashamed.) (P.s. The PBR was not mine, I swear. I was drinking a Blue Moon …)
I figured they couldn’t be that hard to make, and people would love them at parties or potlucks. Deviled eggs are always a hit with just about anyone and they are SO easy, so why not spice them up a bit? (Get it?! HA…)
So I decided to give it a shot. They were easy, delicious and I got a ton of compliments on them.
So here’s how I did it ….
I don’t know about you, but I HATE boiling eggs. I know it’s supposed to be one of those easy things that anyone can do, sort of like boiling noodles or scrambling eggs, but I really suck at it. I never know if they’re boiled all the way, it takes too long and I always mess them up when trying to peel them. Thank goodness I discovered these nifty pre-packaged and pre-boiled eggs at Publix! They’re $3.89/package for 12 eggs, they taste delicious and it saves so much time.
You will need the eggs, as well as mayonnaise, mustard, bacon, a jalapeno, salt, pepper and paprika. I cheated and used Real Bacon bacon bits, but you can definitely pre-cook fresh bacon (I did the 1st time I made these) if you have the time. I discovered that since it gets mixed with so many other things, it still tastes the same and isn’t worth the extra time. I also prefer the mayo made with olive oil to regular, for a little less fat and calories, but you can definitely use regular.
First, slice the eggs in half lengthwise. Remove the yolks and place in a small mixing bowl. Lay the egg halves on a plate or egg serving tray, hole-side up. Then, chop the jalapeno in to small pieces, removing any seeds. It’s important to do this after slicing the eggs if using the same cutting board, otherwise the eggs will be extremely spicy.