Deviled eggs can be a very polarizing appetizer; you either love them or you hate them. For me I love them! This recipe is the perfect way to have both classic deviled eggs and dress them up: bacon with pickled jalapeños and pickled red onion. These three flavor combinations go great together or you could make a big batch of just one.

Makes 8 of each flavor

Ingredients:
1 dozen large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
1/4 teaspoon white pepper
kosher salt to taste

Classic:
1/2 teaspoon paprika

Bacon & Pickled Jalapeño:
3 slices of bacon
8 slices of pickled jalapeño

Pickled Red Onion:
1/2 medium red onion, julienned
1/3 cup white vinegar
2 teaspoons white granulated sugar
Maldon salt*

Directions:

Pickled Red Onions:

1. Place red onions in a jar or a bowl, add white wine vinegar and granulated sugar. If onions are not completely covered, add water until covered.

2. Shake or stir together. Cover and in place in fridge for at least two hours.

Bacon:

3. Preheat oven to 375°F/190°C. Line baking sheet with foil. Cook bacon until desired crispiness, approximately 10-15 minutes. Once cool crumble to desired size.

Eggs:

4. Place eggs in an even layer at the bottom of a saucepan. Fill pot with lukewarm water until eggs are covered by 1 inch of water.

5. Bring to a boil over high heat, once boiling cover and remove from heat. Let sit for 12 minutes, remove eggs from boiling water in place in an ice bath for 5 minutes.

6. Remove from ice bath one at a time, using a spoon or your countertop gently crack the egg shells and peel under running lukewarm water.

7. Slice the eggs in half lengthwise, removing yolks to a large bowl, and placing the whites on a serving platter.

8. Mash the yolks into a fine crumble. Add mayonnaise, mustard, pepper and salt, whisk** to combine; you can also use a hand or stand mixer.

9. Using a spatula transfer filling into a prepared piping bag or a plastic bag. Pipe filling into whites.

10. Top 8 with paprika, 8 with a single slice of pickled jalapeño and bacon crumbles, and 8 with picked red onions and a sprinkle of Maldon salt.

Pro Tip: This recipe calls for two types of salt, kosher and Maldon salt. When looking at my ingredient list you make think to yourself “I have one type of salt at home, I don’t need to buy another” or “$7 for a box of salt, is this lady crazy!”. Trust me these two types of salt are very different and are used for different things. Kosher salt is less dense than table salt and sticks to the surface of your food more evenly; where as Maldon salt is a finishing salt that gives your first bite that extra salt crunch.

Whisking the eggs yolks is going to make for a fluffier filling by introducing air into the mixture. This added air will not only make the filling creamier but will also give you more volume so you can extra stuff your deviled eggs.