We’re talking creamy, tangy, crowd-pleasing bites loaded with crispy, smoky bacon jerky that takes this classic party snack straight into show-stopper territory.
Ingredients:
- 1oz Smokehouse Bacon Jerky, finely chopped
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 1½ teaspoons apple cider vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon sugar
- ⅛ teaspoon cayenne pepper
- 1 tablespoon green onions, finely chopped
- Paprika, for serving
Directions:
Place the eggs in a saucepan and fill with enough water to cover the eggs by about an inch. Bring to a boil over high heat, then change heat to lowest setting, add the lid and simmer for 15 minutes. Place the hard-boiled eggs in a bowl of cold water to cool and stop the cooking process.
Once cool, lightly tap around the egg to crack the shell, then peel. Slice the eggs in half lengthwise. Gently remove the yolks and place them in a bowl. Combine and mash with the bacon jerky, mayonnaise, mustard, vinegar, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and green onions. Taste and adjust seasoning, if necessary.
Fill a piping bag (or use a sealable plastic bag and cut the end) fitted with an open star or large plain tip with the yolk mixture. Pipe the yolk mixture evenly into the egg white halves. Sprinkle with paprika and top with bacon jerky bits. Serve cold.