Fermented Jalapeno Deviled Eggs with Bacon

Using Fermented Jalapenos in Deviled Eggs

The key ingredients in my jalapeno deviled eggs are fermented jalapenos and bacon. The combination adds great flavor to the deviled egg filling. If you do not have fermented peppers but want to make this recipe right away, use store-bought pickled jalapenos.

Another critical ingredient is Dijon mustard. You can use regular yellow mustard, but Dijon mustard is so good in this recipe.

Bacon Jalapeno Deviled Eggs Ingredients

The basic recipe for deviled eggs involves hard-boiled eggs, which are peeled, cut in half, and the yolks removed. The yolks are then mashed and mixed with mayonnaise, mustard, and vinegar, creating a creamy filling. This mixture is seasoned with salt, pepper, and often paprika, then piped back into the egg whites. Variations may include additional ingredients like herbs, pickles, bacon, or seafood to enhance flavor.

Despite its simple base, the dish allows for a wide range of creativity in ingredients and presentation!

Jalapeno Deviled Eggs with Bacon

Deviled eggs, also known as stuffed eggs, dressed eggs, or Russian eggs, are a classic dish with a rich history that dates back centuries. Stuffing eggs probably originated in ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a first course, known as gustatio, for wealthier citizens.

Origin and Evolution

• Ancient Rome: The earliest recorded mention of a dish similar to deviled eggs comes from ancient Rome, where people boiled eggs, halved them, and seasoned them with various spices. They were often served at the beginning of meals.
• Medieval Europe: The practice of stuffing eggs evolved in medieval Europe. Cookbooks from the Middle Ages describe boiled eggs filled with a spiced mixture of egg yolks and other ingredients.
• 16th Century: The term “deviled,” referring to food spiced or seasoned in a particular way, began to appear in the 18th century.
• 19th Century America: Deviled eggs as we know them began to gain popularity in the United States in the 19th century, especially after the invention of mayonnaise, which became a crucial ingredient in the filling.

So, people have been making deviled eggs for quite some time. I hope you enjoy my unique take on this classic dish, with fermented jalapenos and bacon!

Storing Jalapeno Deviled Eggs in the Fridge

You can store jalapeno deviled eggs in the refrigerator for a few days (about 4 days). To ensure they stay fresh and maintain their quality, follow these storage tips:

• Airtight Container: Place the deviled eggs in an airtight container. This will help retain moisture and prevent the eggs from absorbing odors from other foods in the refrigerator.
• Chill Immediately: After preparing the deviled eggs, chill them in the refrigerator immediately. This helps to halt the growth of bacteria and keeps the eggs safe to eat.
• Consume Within a Few Days: For the best quality and safety, consume the deviled eggs within 2 to 3 days. Over time, the quality will degrade, with the filling potentially becoming watery and the whites rubbery.
• Cover with Damp Paper Towel: For added moisture retention, cover the bacon jalapeno deviled eggs with a lightly dampened paper towel before sealing the container. This can help prevent the filling from drying out.

More Appetizer Recipes

• Black Mussels in Fermented Lemon Butter Broth
• Honey Garlic Steak Crostini with Whipped Feta
• Jammy Eggs with Greek Yogurt and Miso Butter

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Fermented Jalapeno Deviled Eggs with Bacon

Elevate your appetizer game with our Jalapeno Deviled Eggs with Bacon! Fermented jalapeños meet the irresistible crunch of crispy bacon in this yummy deviled egg filling.

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• Prep: 30 minutes
• Cook: 12 minutes
• Total Time: 42 minutes

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Ingredients

• 12 large eggs hard-boiled and peeled
• 1/3 cup mayonnaise
• 2 teaspoons fermented jalapeño juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon honey
• 1/4 tsp salt
• 1 tablespoon fermented jalapeños, minced
• 4 pieces of bacon cooked crisp and crumbled
• Green onion for garnish
• Dill for garnish
• Cajun seasoning, for garnish

Instructions

1. Line a rimmed baking pan with parchment paper, and preheat oven to 425°F.
2. Place the bacon on the lined baking pan, and bake for about 20-25 minutes until crispy.
3. Bring a pot of water to a boil. Reduce the heat just a little and add in the eggs to the water with a slotted spoon. Set a timer for 12 minutes.
4. While the eggs are boiling prepare an ice water bath and set aside. After 12 minutes, remove the eggs from the boiling water and place in the ice water bath.
5. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolks with a small spoon and place them in to a mixing bowl. Set the egg whites aside.
6. Mash the yolks with a fork and add the mayonnaise, jalapeño juice, mustard, garlic, onion, honey, salt, minced fermented jalapeños, and bacon. Stir everything together until it’s smooth.
7. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with extra bacon, fresh dill, fresh green onions and Cajun seasoning.
8. If you love this recipe, please leave a 5-star review!

Notes

• If you do not have fermented jalapenos, sub with store-bought pickled jalapenos

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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