This deviled egg recipe is a perfect starter or an ideal party food.
English Mustard Powder
pickled, in juice, finely chopped
SuperValu Fresh Parsley Flat Leaf
chopped, to garnish
SuperValu Streaky Bacon Rashers
SuperValu Sunflower Oil
Boil the eggs in the boiling water for 10 minutes.
Turn off the heat and let the eggs sit for 5 minutes.
Remove from the hot water, peel, rinse and chill in the fridge for 30 minutes.
Cook the bacon until crispy in a frying pan with a little sunflower oil.
Remove immediately to a paper towel, and set aside to cool.
Once it is cool, chop the bacon into smaller pieces with a knife or scissors.
Remove eggs from fridge and slice each egg in half, lengthwise.
Carefully remove the yolks and place in a bowl.
Using a fork, mash the yolks until crumbly.
Add the mayo, Greek yogurt, jalapeños, mustard, cayenne and turmeric and stir well to combine.
Season with salt and pepper.
Spoon the mixture into the egg whites and top with the crispy bacon.
Sprinkle with parsley and paprika.
Store in the fridge until ready to serve. These will keep in an airtight container for up to 2 days.
Similar recipes to try
Jess's Coronation Chicken with nutty black and white rice salad with peppers and raisins and a soy and ginger dressing
Jess's Courgette Fritters with Ranch Dressing and Tomato and Peach Salad
Jess's Vintage Irish Mammy Salad
Cherry Tomato & Feta Pasta Salad
Kevin’s Devilled Eggs Pasta Salad
Kevin's Chimichurri Grilled Sausage Hotdogs
Secure payments with: