What they lack in visual elegance and presentation they make up for in killer taste!

It’s deviled eggs but with bacon, jalapeños, Cayenne pepper, and of course an olive.

6 large eggs
3 slices of bacon or bacon bits
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon chopped fresh jalapeños
1 teaspoon of sweet relish or dill relish
Cayenne pepper
Salt and pepper to taste
Jalapeño-stuffed olives, sliced, for garnish

1: Hard-boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 10-12 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool for easier peeling.

2: Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it cool, then chop it into small pieces OR Just buy some bacon bits.

3: Prepare the Filling: Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Mash the yolks with a fork, then add the mayonnaise, mustard, chopped jalapeños, chopped bacon, relish, salt, and pepper. Mix until well combined and creamy.

4: Fill the Eggs: Spoon or pipe the yolk mixture into the egg white halves, dividing it evenly among them.

5: Prepare the Garnish: Slice the jalapeño-stuffed olives into thin rounds.

6: Garnish the Eggs: Top each deviled egg with a slice of jalapeño-stuffed olive and sprinkle the cayenne pepper on top as you would paprika.

7: Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!