How Often is Too Often to Serve Deviled Eggs?

A Family Recipe from Alex

When is the last time you had deviled eggs? Honestly.

For me, this hors d’oeuvre evokes the 1950’s and belongs alongside other appetizers like ‘pigs in a blanket’ and weird Jello molds with fruit floating in it. Needless to say, I’m hardly a fan.

The recipe below, however, changed all of this.

A few weeks back, Alex and I went out to an impromptu dinner with friends at Front Porch. Despite my New Year’s Resolution to give up fried food, we ordered the deep-fried deviled eggs as a starter. I was skeptical not only given my aforementioned associations but, more ominously, the large slice of jalapeño on top. I do not like spicy food.

Boy, was I proven wrong.

These eggs had the perfect amount of crunch, only a hint of heat and an overall classic, ‘I forgot I like these!’ taste totally worth my having cheated on this year’s credo.

We loved it so much, Alex recreated the dish at home but without the deep fried element. Still equally as flavorful, this version won out for being a bit easier to make as well as lasting longer without worries of a soggy crust. The ability to make this version in advance was also an added plus.

More than two weeks later, I find myself still thinking about the appetizer and wondering, how often is too often to serve deviled eggs? Not only a testament to Alex’s cooking, but a good reminder to always aspire to recipes with a balance of both history & trend.

Jalapeño & Bacon Deviled Eggs

· 8 eggs, hard boiled & peeled

· 4 slices crispy bacon, finely chopped

· ½ teaspoon mustard powder

· ¼ teaspoon sugar

· ½ tablespoon white wine vinegar

· 1 dash garlic powder

· 1/3 cup mayo

· salt, to taste

· 1 jalapeño pepper, thinly sliced, for garnish (be sure to remove seeds)

· 1 tablespoon paprika, for garnish