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Gluten Free Deviled Eggs with Bacon & Jalapeno
Prep time
Cook time
Total time
Gluten Free Deviled Eggs with Bacon & Jalapeno
Author: Jan Withington
Recipe type: Breakfast
Serves: 6
Ingredients
- 6 to 10 large eggs
- ½ cup Sir Kensington"s Classic Mayonnaise - gluten free
- ½ teaspoon Colman's Mustard Powder - gluten free
- 2 slices Applegate Bacon - gluten free
- 1 jalapeno, thinly sliced
- 1 teaspoon sugar
- McCormick Paprika - gluten free
- 1 teaspoon Marukan Rice Vinegar - gluten free
Instructions
- Hard boiled the eggs and peel. Cut in half and scoop the yolk into a bowl. Using a fork to blend the yolks.
- Cook the bacon until crispy then crumbled.
- In a bowl, mix the egg yolks, mayonnaise, mustard, rice vinegar and sugar. Scoop the egg yolk mixture into a small ziploc bag and cut the tip with scissors. Gently squeeze the yolk mixture into the eggs. Top with bacon, jalapeno and paprika. Serve
Notes
You can also use:
Hempler's Bacon - gluten free
Hempler's Bacon - gluten free
