Instructions
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1. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10‑12 minutes.
2. Drain and cool the eggs under cold running water. Peel and slice each egg in half lengthwise, removing the yolks to a bowl.
3. Mash the yolks with a fork, then add mayonnaise, minced pickled jalapeños, white wine vinegar, yellow mustard, paprika, steak seasoning, and Pam's Prep All-Purpose Seasoning. Mix until smooth.
4. Spoon or pipe the yolk mixture back into the egg white halves.
5. Top each deviled egg with crumbled bacon.
6. Sprinkle additional paprika and steak seasoning over the tops for garnish. Chill until ready to serve.
Video
“Step-By-Step Guide to Making PERFECT Deviled Eggs (Southern, Loaded, Easy and Delicious Recipe)” by Cooking At Pam's Place, watch on YouTube.
About this recipe
These loaded deviled eggs bring a Southern twist to a classic appetizer. The creamy yolk mixture is brightened with white wine vinegar, mustard, and a touch of pickled jalapeños, then finished with smoky crumbled bacon and a dash of steak seasoning. The result is a flavorful, crowd‑pleasing side that works for holidays, brunches, or a quick snack.
Serve the eggs chilled on a platter, sprinkled with extra paprika and steak seasoning for a pop of color. They pair well with salads, fried chicken, or as a stand‑alone finger food at gatherings.
