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Bacon-Jalapeno Deviled Eggs Recipe

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This recipe for Bacon-Jalapeno Deviled Eggs is from The Gentrup Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


12 large eggs
1/3 c. mayonnaise
Juice of 1/2 lemon
1/4 c. chopped cooked bacon
2 tbsp. shredded Cheddar
1 1/2 tbsp. yellow mustard
2 tsp. chopped jalapeņo (seeded if desired)
kosher salt
Freshly ground black pepper

Place eggs in a single layer in a saucepan and cover with 2 inches of water. Bring to a boil, then reduce heat and cook, covered, 1 minute.

Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.

Crack shells and carefully peel under cool running water.

Halve eggs lengthwise, then spoon out yolks into a small bowl and place whites on a serving platter.
Using a fork, mash yolks, then stir in mayonnaise, lemon juice, bacon, cheddar, mustard, and jalapeņo and season with salt and pepper.

Spoon mixture evenly among egg whites and serve.




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