Texas Deviled Eggs
1 T Creole Mustard
8 Slices Bacon, cooked & crumbled
1/2 Sweet Onion, minced
1/2 Jalapeno, Seeded & minced
1 t Adobo Sauce(from can of chipotles)
1 t Parsley, chopped
1/2 Lemon, Juiced
Kosher Salt & Black Pepper to taste
2 Green Onions, sliced thin
Boil Eggs for 12 minutes in salted water, drain, and cool in ice water.
Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.
Sauté Onions & Jalapeno in 2 t reserved bacon grease until lightly caramelized, set aside.
With a fork or whisk, break up yolks and add in mustard, mayo, onion/pepper mix, 1/2 the crumbled bacon, adobo sauce and the parsley.
Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.
Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.
Top with a sprinkle of remaining crumbled bacon and green onions.