Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs & Filling Base
Add-ins & Toppings
Method
Eggs & Filling Base
- 1
Hard boil the eggs
Place 12 large eggs in a single layer in a large pot and cover with cold water by about 1 inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 11 minutes for fully set yolks. After 11 minutes, transfer eggs to a bowl of ice water and chill at least 10 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Gently crack and peel the cooled eggs. Rinse to remove any shell bits. Slice each egg lengthwise and carefully remove yolks, placing yolks in a medium bowl and egg whites on a serving platter or tray. Keep whites refrigerated until ready to fill.
- 3
Prepare the yolk mixture
Mash the warm (room-temperature) yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir until very smooth and creamy. Taste and adjust seasoning (add up to 1/4 tsp more salt or 1/2 tsp more mustard if desired).
Add-ins & Toppings
- 4
Cook and crumble the bacon
While eggs are chilling, preheat oven to 400°F (200°C). Arrange 6 bacon strips on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–16 minutes until crisp. Transfer to paper towels to drain and cool, then finely crumble or chop into small pieces (reserve about 1 tablespoon for sprinkling).
- 5
Prepare the jalapeño
Wear gloves if preferred. Remove the stem and slice the jalapeño in half lengthwise. Remove seeds and ribs for milder heat (keep some if you want more heat). Finely mince the jalapeño; you should get about 2 teaspoons. If you prefer milder flavor, rinse seeds or use only half the pepper.
- 6
Fold in add-ins
To the yolk mixture, add 2 tablespoons sweet pickle relish, the finely minced jalapeño (about 2 tsp), and most of the crumbled bacon (reserve 1 tablespoon for garnish). Mix until evenly distributed. If the filling seems too thick, stir in 1–2 teaspoons water or additional mayonnaise to reach a smooth, pipeable consistency.
- 7
Fill the whites
Transfer the yolk filling to a piping bag fitted with a large star or plain tip, or use a spoon. Pipe or spoon the filling into the 24 egg white halves, dividing evenly (about 1 tablespoon filling per half). Smooth or create peaks as desired.
- 8