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This recipe is full of tips and tricks and secrets, like cutting the eggs in half the other way than you usually would to make little egg cups, and squirting a secret swoosh of Sriracha underneath the filling, and turning a Ziploc bag into a piping bag, and trying not to eat these all in one sitting (oops, that’s not in the recipe, but just try).
6 eggs
2 pieces bacon, cooked crisp and finely chopped
¼ cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon sweet pickle relish
12 thin slices pickled jalapeño peppers and/or gherkins
+ Kosher salt and freshly ground black pepper, to taste
+ Sriracha (in its squeeze bottle)
Take yourself to Thaitown with these heavenly deviled eggs.
Caesar dressing: It's not just for salads anymore.
One pot, one sheet pan, many happy bellies.
Bringing back my must-have breading for this beloved Southern dish!
