- 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
- Line a rimmed baking pan with parchment paper, and preheat oven to 425°F.
- Place the bacon on the lined baking pan, and bake for about 20-25 minutes until crispy.
- 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.
- 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.
- 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.
- 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.
- 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.
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