Devilishly Delicious Eggs

Classic deviled eggs get a Southwestern shake-up here. Instead of the usual mustard and relish, chunky salsa and crumbled bacon go straight into the mashed yolks with just a tablespoon of mayonnaise to bind it all together. The salsa brings heat, acidity, and texture in one scoop, while the bacon adds a smoky crunch.

Only a tablespoon of mayo keeps these lighter than traditional deviled eggs. The salsa provides enough moisture to make the filling creamy without drowning the yolks in fat. Use a thick, chunky salsa rather than a thin, watery one so the filling holds its shape in the egg whites instead of running.

Mash the yolks thoroughly before mixing in the other ingredients. Lumpy yolks make for a lumpy filling that won’t pipe or spoon neatly. A fork works fine, or press them through a fine mesh strainer for an extra smooth base.

Chill before serving. The filling firms up in the fridge and the flavors have time to come together.

Kitchen Tips

• Cook the bacon until very crisp so it stays crunchy in the filling. Chewy bacon gets lost in the yolk mixture
• Drain the salsa briefly in a strainer if it’s on the wetter side. Too much liquid makes the filling runny
• Garnish with olive slices, cilantro, or parsley for color contrast on the serving tray
• Make up to a day ahead and store covered in the fridge. The flavors actually improve overnight

Variations

• Add a diced jalapeño to the filling for extra heat
• Use guacamole in place of the salsa for a creamier, milder version
• Top each egg with a tiny dollop of sour cream and a cilantro leaf for a finished, restaurant-style look