Œufs mimosa façon jalapeño popper

Ingrédients

• 6 large eggs
• 3 slices bacon (cooked crispy and finely crumbled)
• 1 medium jalapeños (pickled chopped or use fresh ones, seeded and finely minced)
• 3 tablespoons mayonnaise
• 1 teaspoons Dijon mustard
• 1/2 teaspoon apple cider vinegar (or lemon juice)
• Salt and black pepper (to taste)
• Smoked paprika (for garnish)

Préparation

1. 1

   Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer eggs to ice water, peel, and pat dry.

2. 2

   While eggs rest, cook bacon in a skillet until crispy. Drain on paper towels and crumble finely.

3. 3

   Slice eggs in half lengthwise and remove yolks to a bowl. Mash yolks with mayonnaise, mustard, and apple cider vinegar until creamy. Season with salt and pepper.

4. 4

   Fold in most of the bacon crumbles and minced jalapeño, reserving a little for garnish.

5. 5

   Spoon or pipe the yolk mixture back into the egg whites. Top with remaining bacon and jalapeño. Sprinkle smoked paprika lightly over the top.