The ingredient list now reflects the servings specified
Directions
Cook's Notes:
If your yolk mix is too stiff, add more mayo or mustard depending on your own tastes. You can also use whole grain mustard, Dijon mustard or whatever mustard you prefer.
Nutrition Facts
Per Serving:
87 calories; protein 5g; carbohydrates 0.7g; fat 7.2g; cholesterol 100.8mg; sodium 132.5mg.
Full Nutrition
Delicious! I think next time I will keep a bit of the seeds/membranes in the peppers to give them a little spice, but other than that, these were great...a keeper~YUM! Thanks for sharing. :) Read More
Yummy! But then what's not to love? I used a red jalapeno and Dijon mustard and followed the recipe. No salt or pepper needed in these! I want to try these with all different kinds of mustard! Thank you so much Russell! Read More
Very good. Next time I will leave out the mustard or use much less or sub a bit of vinegar. Just too many flavors competing for me. I wanted to taste more of the cheese and bacon but felt that the mustard competed and didn't really add to the overall flavors. Read More
Excellent and easy - crowd favorite. Spice intolerant friends so used mild whole Chili peppers and they worked wonderfully. Wasn't sure what to do with the sliced peppers called for so draped them over the top of the filling and then put the bacon and paprika on. Read More
Made these for 4th of July party. They were delicious. Some friends were afraid to try them because I labeled them jalapeno, but since I took out the seeds & membrane, they had some kick, but were not HOT. I did half the mustard. The recipe said 3 jalapenos, and to cut 2 into fine stripes, but did not say what to do with them. One picture had them "sticking out" of the egg, but the picture with the recipe didn't. That is what I did. It also helped "labeled them" as the jalapeno eggs as opposed to the other regular deviled eggs I made. You should explain what to do with those 2 peppers . Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious! I think next time I will keep a bit of the seeds/membranes in the peppers to give them a little spice, but other than that, these were great...a keeper~YUM! Thanks for sharing. :)
Yummy! But then what's not to love? I used a red jalapeno and Dijon mustard and followed the recipe. No salt or pepper needed in these! I want to try these with all different kinds of mustard! Thank you so much Russell!
Very good. Next time I will leave out the mustard or use much less or sub a bit of vinegar. Just too many flavors competing for me. I wanted to taste more of the cheese and bacon but felt that the mustard competed and didn't really add to the overall flavors.
Excellent and easy - crowd favorite. Spice intolerant friends so used mild whole Chili peppers and they worked wonderfully. Wasn't sure what to do with the sliced peppers called for so draped them over the top of the filling and then put the bacon and paprika on.
Made these for 4th of July party. They were delicious. Some friends were afraid to try them because I labeled them jalapeno, but since I took out the seeds & membrane, they had some kick, but were not HOT. I did half the mustard. The recipe said 3 jalapenos, and to cut 2 into fine stripes, but did not say what to do with them. One picture had them "sticking out" of the egg, but the picture with the recipe didn't. That is what I did. It also helped "labeled them" as the jalapeno eggs as opposed to the other regular deviled eggs I made. You should explain what to do with those 2 peppers .
