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Simple Grilled Salmon with Butter Dill Sauce

By 15 Comments

Simple Grilled Salmon fillets. The buttery flavor of salmon shines when flavored with the fresh flavor of butter dill sauce. This is an incredibly easy Summer grilled salmon dinner recipe.

Don’t miss one of our favorite easy salmon recipes. This mustard Maple Syrup Salmon recipe is a perfect combo of sweet and savory.

Grilled salmon fillet topped with dill butter served with grilled vegetables

This recipe was first published July of 2013 and updated August 2021 with step by step photos and instructions.

Grilled Salmon with Butter Dill Sauce is a classic combination. Where ever butter goes, it brings a richness to any food it hangs out with. And dill brings a fresh citrusy grassy layer of flavor that just works so well with salmon.

This combination is most certainly Summer on a plate. I like to serve this meal with a Old Fashioned Potato Salad and simple grilled vegetables.

For dessert? there’s nothing better than Peach and Blueberry Cobbler. Topped with a big scoop of vanilla ice cream. Out-of-this-world. 

Now that we’ve got this easy summer menu planned, let’s talk about this simple grilled salmon recipe that is simply perfect for dinner on the patio.

Ingredients You’ll Need

Ingredients to make simple grilled salmon
  • Salmon Fillet: A nice fillet of salmon. About ½ pound per person. King, coho, sockeye or Copper River are types of salmon choices.
  • Garlic Salt
  • Butter: Unsalted. Professionally I use unsalted butter so that I can control the amount of salt in any dish. I recommend that you do too.
  • Fresh Dill. Dill is very easy to grow, using fresh is recommended. The baby dill purchased in the plastic packages in the grocery store, I find to be almost flavorless. Or purchase dill at your local farmer’s market.
  • Lemon
how to make dill butter for simple grilled salmon
  • Step 1: How to make dill lemon butter: Bring the butter to room temperature. Chop the fresh dill as small as you can.
butter with chopped fresh dill
  • Step 2: In a small bowl, and using a fork, mix the softened butter with the fresh dill until well combined.
cooking salmon fillets on a grill
  • Step 3: Prepare a charcoal grill, or heat your gas grill to 500 degrees. Clean and oil the grates of the grill. I also like to brush the top of the salmon fillets with olive oil. Season fillets with garlic salt, salt and pepper and a squeeze of lemon. Sprinkle some of the fresh dill on top if you’d like. Turn the heat down to 350 degrees and place the salmon skin side down on the sizzling grates. Keep the lid down, checking on the salmon every few minutes.

What Temperature is Grilled Salmon Done?

  • Cook 15-20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it’s done.
  • If you’d like to test the salmon temperature with a meat thermometer, it should be cooked to 145 degrees.
  • PRO TIP if you start see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. It’s also an indicator that the salmon is cooked.

Why Grill Salmon With The Skin Down?

Grilling salmon is actually very easy. But do you leave the skin on? Yes! When you grill salmon, keep that skin on.

It provides a safety layer between the flesh and the hot grill. And it makes it much easier to slide a spatula under the salmon skin to remove once its cooked. Easy!

Do You Have To Flip Salmon On The Grill?

You can, but you don’t have to. And I don’t. Again, the skin acts as a barrier between the heat and the flesh of the salmon. I simply cook the salmon skin side down keeping the lid of the grill closed.

If you want those beautiful grill marks, flip the salmon the last couple of minutes of cooking. If your grill is well seasoned, the salmon shouldn’t stick to the grates.

Where Can I Find Quality Salmon?

Navigating the challenges of purchasing top-notch seafood in the land-locked state of Colorado has always been a quest. And when it is available, it comes with a premium price tag. Enter Sitka Seafood Market who elevates the seafood purchasing experience. They source sustainable seafood from pristine waters. Blast frozen at the peak of freshness, delivered straight to your doorstep to insure superior quality and freshness. Check out their program and get in on the catch.

Disclaimer: I must disclose that I have received free product from Sitka Seafood Market. However, my opinions about the quality of their seafood are my own. If you order from Sitka Salmon, I receive a small commission without any additional cost to you.

To Serve

To Serve: Place cooked salmon fillets on a plate and immediately place a generous dollop of the dill lemon butter on top. Scatter some of the grilled vegetables around the grilled salmon and dig in.

Recipe for Simple Grilled Salmon with Butter Dill Sauce

Easy grilled salmon fillets served with grilled vegetables on a rustic white plate

Fresh grilled vegetables are a beautiful side for this simple grilled salmon recipe. You’ll find instructions in the recipe card below.

I hope you give this simple grilled salmon with butter dill sauce a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have a favorite easy grilled salmon recipe, let me know, I’d love to give it a try.

More Easy Salmon Fillet Recipes

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, for the most popular salmon recipe for Smoked Salmon Platter. A super easy and impressive Appetizer idea.

Grilled salmon fillet topped with dill butter served with grilled vegetables
Print Recipe
5 from 1 vote

Simple Grilled Salmon Fillets with Dill Lemon Butter

Simple Grilled Salmon, wild caught Sockeye Salmon. Simply flavored with butter and dill, this is an incredibly easy salmon dinner recipe.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 110kcal
Author: Lea Ann Brown

Ingredients

  • 2 Salmon Fillets ½ pound per person
  • ¼ teaspoon garlic salt
  • ½ lemon juiced
  • salt and pepper to taste
  • 2 Tablespoons butter room temperature
  • 1 Tablespoon fresh dill chopped

Instructions

  • Bring butter to room temperature. In a small bowl, combine softened butter with dill.
  • Spray grill with cooking spray or rub the grates with oil.
  • Light grill and preheat to 500 degrees and then turn down to 350
  • Season fillets with onion powder, lemon juice and salt and pepper to taste. And coarse ground fresh cracked pepper is good here.
  • Place fillets on hot grill, skin side down. Cook 20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it's done.
  • Transfer the salmon to plates and top with a healthy dollop of the dill butter.
  • Grilled vegetables are a simple side for this grilled salmon dinner.

Notes

What Temperature Is Salmon Done?
  • Cook 15-20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it’s done.
  • If you’d like to test the salmon temperature with a meat thermometer, it should be cooked to 145 degrees.
  • PRO TIP if you start see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white.
Grilled vegetables are a lovely and healthy side dish for this salmon recipe. Here’s what to do:
  • Slice zucchini and summer squash about a quarter of an inch thick. Slice them on an angle.
  • Clean and trimmed green onions.
  • Thick sliced some red onion.
  • Half a few mini bell peppers.
  • In a large bowl, toss them all with some olive oil. Season them lightly with salt and pepper and let the smoky flavors from grill do the rest.
  • Put them on the grill at the same time as the salmon. Carefully turn them several times, watched them closely so they didn’t burn and make sure you have some lovely grill marks. Easy!

Nutrition

Calories: 110kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 682mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg

Simple Grilled Salmon with Butter Dill Sauce …It’s What’s for Dinner

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork Butt Brine, Recipe From Manor Vail Lodge

By 38 Comments

Manor Vail Lodge and Resort in Vail, Colorado has shared their recipe for their pork butt brine. It makes the most melt in your mouth, tender, remarkable tasting pulled pork. This brine recipe for pork shoulder makes a mean pulled pork sandwich, without using a smoker.

A platter of pulled pork with cole slaw and buns

This post was first published in 2009 and updated with step by step instructions August 2021.

A couple of weekends ago we attended a large outdoor party a birthday celebration. Our host Greg uncovered a large tray of the most delicious looking pulled pork.

Not only did it look scrumptious, it was scrumptious. The most melt in your mouth, tender, wonderful tasting pulled pork that I have ever had. So full of many different flavors. Being the opportunistic foodie that I am, I asked for the recipe.

Greg is in the hotel management business. It seems he was in Vail visiting one of their properties, the Manor Vail Lodge Resort. He mentioned to the chef about cooking for Connor’s birthday party crowd and this recipe was offered up.

This pork butt brine to make pulled pork is compliments Executive Chef, Richard Bailey, at Manor Vail Lodge Resort in Vail. I did get permission from Chef Bailey to reprint this recipe and share it all with you. Thank you Chef Bailey.

Creating Brine For Pork Shoulder

In order to cook the best pulled pork, it’s essential to have an excellent pork butt brine recipe. Which means to plan a couple days in advance. A day for the for the brine time, and a 10 hour slow roast time.

Both of these steps will create a pork roast where the meat literally falls apart and with with divine flavor

What’s The Best Pork For Pulled Pork?

To make the best pulled pork, purchase a whole pork shoulder. A whole pork shoulder is a relatively tough piece of meat and it’s inexpensive and can be purchased for about $3 – $4 per pound.

Pork shoulder comes layered with fat and can be labeled pork butt or Boston butt. It can be sold bone in or boneless and you’ll also find it cut into smaller pieces that weigh about 5 pounds each.

This brine for pork shoulder recipe is for using 10 pounds of pork butt shoulder roast. You can easily half this recipe if you purchase a 5 pound roast.

Ingredients You’ll Need

ingredients to make brine for pulled pork

Pork Shoulder Brine:

  • Water, 2 gallons
  • Brown sugar, 2 cups, Sugar has little to no effect on the texture of the meat, it simply adds a sweet flavor
  • Coarse Kosher Salt, 1 Cup, Kosher salt is preferred for brining because of its purity and pure salt flavor. Either Morton and Diamond Crystal are recommended.
  • Black pepper, 12 Tablespoons, or 6 tablespoons whole black peppercorns
  • Cinnamon sticks, 6
  • Sage, 8 teaspoons
  • Carrots, 2
  • Onion, 1
  • Celery, 2 stalks
  • Bay leaves, 8
  • Oranges, 2
  • Limes, 2
  • Lemons, 2
  • Pork shoulder roast, 10 pounds

How To Make This Pork Butt Brine

brine for pulled pork
Step 1
  • Step 1: Place the brine ingredients in a large soup pot. I used my canning pot. Bring the brine mixture to a boil, turn down heat and simmer for 10 minutes.
  • Remove from heat and let stand until liquid is at room temperature. It will take about an hour and a half to come to room temperature.
Pork shoulder roast in a Pork Shoulder Brine
Step 2
  • Step 2: When the brine has cooled, add the pork shoulder. Refrigerate and let cure in the refrigerator for 24 hours.
Preparing pan to roast a pork should butt
A pork should butt roast in a roaster pan ready for the oven
Steps 3 and 4
  • Step 3: Cook the pork. The next morning preheat oven to 225 degrees. Ladle about four cups of the brine solution in the bottom of a roaster pan to create a flavorful steam bath. I use my turkey roaster pan.
  • Remove the roast from the brine and pat dry with paper towels. At this point, you can season the roast with a rub mixture. I usually don’t.
  • Step 4: Heat a large fry pan over medium high heat. Once the pan is hot, add about two tablespoons of canola oil. Sear the roast, or roasts on each side, about 5 minutes per side.
  • Place the seared brined pork shoulder on roasting rack, cover the entire pan with heavy duty aluminum foil and bake 10 hours.
Using forks to shred pulled pork roast for pulled pork sandwiches
Step 5
  • Step 5: Once the pork roast is cooked, remove to a large cutting board. Using two forks, shred meat as soon as it is cool enough to touch. Now you’re ready to devour that brined pulled pork meat.

FAQs, Brine For Pork Shoulder

What Is The Best Cut Of Meat For Pulled Pork?

Hands down, a pork shoulder roast. It’s ideal for pulling pork. It has an optimum fat content to produce tender, fall apart pork. It’s important to cook it low and slow for the protein to break down properly.

Can You Freeze Left Over Pulled Pork?

Absolutely. Just store portions in a freezer safe container. Zip Lock freezer bags, or a vacuum sealer work good because you can press the air out of the container before freezing. This will prevent freezer burn.

Can I Sear The Pork Shoulder On The Grill?

If you don’t have a skillet large enough to easily sear that pork roast, fire up that grill. Just heat it to 450 degrees, pat the pork roast dry, add some dry rub or seasoning (if using) and use the grill to sear each side of the pork shoulder. It will save you from kitchen cleanup and you won’t have to deal with the smoke from the stove-top sear. Then place it in your roasting pan and finish in the oven at 225 degrees for 10 hours.

How Many People Does a 10 Pound Pork Roast Feed?

Once it’s all said and done and the fat renders and the bone is removed, a 10 pound pork roast will yield about 6 pounds of finished meat. And serve about 18 people.

Ways to Serve Pulled Pork

Now that you’ve got all of this tender pulled pork meat, here are some ways to use it other than the popular pulled pork sandwich.

  • Pulled Pork Tacos, add some shredded pulled pork to a warmed corn tortilla. Top with some pickled onions and a drizzle of Jalapeno Aioli.
  • Pulled Pork Enchiladas, Make some enchilada sauce, fry and dip corn tortillas and roll into a casserole dish. Top with a healthy amount of shredded cheese for easy enchiladas.
  • Pulled Pork Burrito. Warm a flour tortilla, add some warm shredded pulled pork, warm black beans and a slice of avocado. Try a drizzle of Chipotle Peach Salsa with this burrito.
  • Pulled Pork Nachos: Grab some tortilla chips and top with grated cheese and pulled pork. Bake until cheese has melted and pork is warm. Top with sliced sweet onions, sliced black olives, some salsa and a drizzle of Mexican crema.
  • How To Eat Pulled Pork Without Bread? Add the shredded meat on top of a tossed salad. Creamy blue cheese dressing would be divine here.

Pro Tip: Let The Brine Cool! After cooking the brine, let it cool to room temperature. If you place the raw meat in the hot brine, it will toughen the pork.

Pork Butt Brine Recipe

three different pulled pork sandwich ideas.

As you can see, I had fun making little pulled pork slider sandwiches. I love playing around with toppings for pulled pork sandwiches.

  • Sweet and spicy pickles, are a simple pulled pork topping idea. Sweet and spicy makes a great flavor combo with the savory pork.
  • Always a favorite and classic topping is Cole Slaw. I like this slaw recipe from Bobby Flay that he uses on his Slaw Burgers.
  • Seems I always have a jar of pepperoncini in the fridge. Throw a few slices on top of pulled pork sliders for a WOW flavor combo. It makes absolutely delicious little sandwiches.
  • Chow Chow: I pick up a few jars of Colorado made chow chow at our farmer’s market towards the end of the season. Keep a stash of this sweet, salty, spicy condiment to top pulled pork sandwiches. It’s divine.

Again, this brine for pork shoulder turned out the most delicious, moist, tender recipe I’ve ever had. I hope you give the recipe and try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of luscious savory recipes, including the most popular on my site for Crock Pot Country Style Pork Ribs.

More Recipes Using a Pork Shoulder Roast

A platter of pulled pork with cole slaw and buns
Print Recipe
5 from 1 vote

Manor Vail Lodge Pork Butt Brine Recipe

Seared and roasted until savory and delicious, this is the most melt in your mouth, tender, remarkable tasting pulled pork.
Prep Time15 minutes
Cook Time10 hours
Brine1 day
Course: Main Course Pork
Cuisine: American
Servings: 18
Calories: 384kcal
Author: Lea Ann Brown

Ingredients

  • 10 pounds pork shoulder roast 2-5 pound roasts or 1 8 – 10 pound pork shoulder roast, bone in or boneless
  • 2 gallons water
  • 2 cups brown sugar
  • 1 cup kosher salt Mortons or Diamond Crystal
  • 12 Tablespoon black pepper or 6 tablespoons whole peppercorns
  • 6 cinnamon sticks
  • 8 teaspoons sage dried
  • 2 carrots cut into chunks
  • 1 onion peeled and cut into wedges
  • 2 stalks celery cut into chunks
  • 8 bay leaves
  • 2 oranges washed and cut into wedges
  • 2 limes washed and cut into wedges
  • 2 lemons washed and cut into wedges
  • 24 hamburger buns or 3 packages of slider buns

Instructions

  • Add all brine ingredients to a large soup kettle. I used my canning pot.
  • Bring the brine mixture to a boil, turn down heat and simmer for 10 minutes.
  • Remove from heat and let stand until liquid is at room temperature. This will take oven an hour. NOTE: you place the meat in the hot brine, it will toughen. When the brine has cooled, add the pork, refrigerate and let cure for 24 hours.
  • The next morning preheat oven to 225 degrees. Ladle about 4 cups of the brine in the bottom of the roaster pan. A turkey roaster works great here. The seasoned brine will create a flavorful steam bath.
  • Sear the roast (s) on each side. Place roasts on the roasting rack, cover with heavy duty foil and bake 10 hours.
  • Shred meat as soon as it is cool enough to touch. While shredding, remove any of the chunks of fat that didn't render off. Once the pork is shredded, If you'd like, add a scoop of the drippings from the roasting pan to the shredded pork. It will add flavor and moisture.

Notes

If you don’t have a skillet large enough to easily sear that pork roast, fire up that grill. Just heat it to 450 degrees, pat the pork roast dry, add some dry rub or seasoning (if using) and use the grill to sear each side of the pork shoulder. It will save you from kitchen cleanup and you won’t have to deal with the smoke from the stove-top sear. Then place it in your roasting pan and finish in the oven at 225 degrees for 10 hours.
Can you freeze pulled pork? Just store portions in a freezer safe container. Zip Lock freezer bags, or a vacuum sealer work good because you can press the air out of the container before freezing. This will prevent freezer burn.
Toppings For Pulled Pork Sandwiches or Sliders 
  • Sweet and spicy pickles, are a simple pulled pork topping idea. Sweet and spicy makes a great flavor combo with the savory pork.
  • Always a favorite and classic topping is Cole Slaw. I like this recipe from Bobby Flay that he uses on his Slaw Burgers.
  • Seems I always have a jar of pepporoncini in the fridge. Throw a few slices on top of pulled pork sliders for a WOW flavor combo. It makes absolutely delicious little sandwiches.
  • Chow Chow: I pick up a few jars of Colorado made chow chow at our farmer’s market towards the end of the season. Keep a stash of this sweet, salty, spicy condiment to top pulled pork sandwiches. It’s divine.

Nutrition

Calories: 384kcal | Carbohydrates: 46g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 5046mg | Potassium: 588mg | Fiber: 3g | Sugar: 22g | Vitamin A: 917IU | Vitamin C: 14mg | Calcium: 157mg | Iron: 4mg

Manor Vail Lodge Pork Butt Brine … It’s what’s for Pulled Pork Sandwiches

Deviled Eggs With Bacon and Jalapeno

By 7 Comments

Smoky with a just right “bite of heat” from jalapeno pepper, these Deviled Eggs with Bacon and Jalapeno are a delicious twist from the classic deviled egg.

Deviled Eggs will forever be a timeless appetizer finger food option for any occasion. And so fun to play with the flavors. Like these Spicy Deviled Eggs, or these Mexican Deviled Eggs with Chorizo.

Deviled eggs with bacon and jalapeno.

What You Can Expect From This Recipe

People go crazy over deviled eggs, and it seems within minutes of hitting the table, they disappear. I’m pretty sure you can never bring too many. It’s the ultimate idea for any pot-luck or gathering thrown your way. They’re simply flat-out fun.

So what you can expect is a delicious appetizer that is about to make you very popular.

This deviled egg filling is seasoned with a spicy rustic mustard, and combining a little bit of sour cream to the traditional mayo filling, which adds a bit of milky acidic tang.

Bacon bits and fine diced raw jalapeno peppers join forces to bring a Western flair and spicy note.

I’ve made deviled eggs so many times in my life that I could practically make them in my sleep. I’ll show you an easy way to remove the yolks from the whites and how to fill the egg whites.

You will not find any complicated piping bag instructions. I’m against using a piping bag for deviled eggs. Who wants them to look like you purchased them from the grocery store? Deviled eggs are a rustic homemade appetizer, which simply requires using a kitchen fork and a bowl and a grapefruit spoon. It doesn’t get any easier than that.

With that said, let’s make Deviled Eggs with Bacon and Jalapeno.

Ingredients You’ll Need

Ingredients to make deviled eggs with bacon and jalapeno.
  • Bacon: We all know that bacon makes everything better. This recipe calls for 4 slices thick cut bacon, fried or baked until just starting to crisp. Using thick sliced bacon will result in a more substantial bacon experience.
  • Mayo: Good quality mayonnaise such as Hellmans, Best Foods or Dukes.
  • Spicy Mustard: Spicy brown mustard works well for this recipe. French’s is a brand that is readily found on your condiment aisle at the grocery store.

Step By Step Instructions

How to make Deviled Eggs With Bacon and Jalapeno … it’s easy.

Frying chopped bacon and diced jalapeno to make bacon jalapeno deviled eggs.
A plate of hard boiled eggs cut in half to make Bacon and Jalapeno Deviled Eggs
  1. Step 1: Hard boil the eggs. For me, the easiest way is to use this Instant Pot Recipe. Or cover eggs with cold water in a saucepan. Place the eggs on low heat and gently bring them to a simmer. Simmer for about 1 minute, then remove from heat and cover the pan. Let them steep for 15 – 17 minutes. Place eggs in an ice bath.
  2. Step 2: Cut the bacon into small pieces and fry until almost done. Add the chopped jalapeno and sautee just long enough to soften. About 1 minute. Set aside.
  3. Step 3: Using a sharp knife, slice the hard boiled eggs length-wise.
Adding ingredients in a bowl to make Bacon and Jalapeno deviled eggs.
Using a fork to mix ingredients to make Bacon and Jalapeno deviled eggs.
  1. Step 4: Use the tip of the knife to pop the egg yolks from the whites into a bowl. Add the mustard, mayonnaise, sour cream, sugar, cooked bacon bits and jalapeno peppers to egg yolks. Reserve about ⅛ cup of the peppers and bacon to garnish the deviled eggs.
  2. Step 5: Using the back of a fork, mash and mix the ingredients until smooth. Set aside.
Bacon Jalapeno Deviled Eggs on a Chicken deviled egg plate.
  1. Step 5: I like to use a grapefruit spoon to pat and fill the egg whites with the deviled egg mixture. Use tweezers or your fingers to sprinkle on reserved bacon and jalapeno peppers for garnish.

Questions You May Have

Can Deviled Eggs Be Made The Day Before?

Yes. You can make deviled eggs a couple of days in advance. Just store them on a plate covered with plastic wrap in the refrigerator.

How Long Do Deviled Eggs Last Out Of The Fridge?

Since there’s mayonnaise involved, foodsafety.gov recommends not to leave them at room temperature over 2 hours.

How Spicy Hot Are They?

I like to deseed and devein the jalapeno peppers before dicing and cooking. The seeds and veins are where all of the heat lies. You’ll still get that wonderful jalepeno pepper flavor without the heat. Leave the seeds and veins if you want an exciting hot experience.

Tips For Success

  • Use an Instant Pot For Hard Boiled Eggs: My Instant Pot has been worth it’s weight in gold when it comes to turning out perfect hard boiled eggs – every time! If using stove top, cover the eggs with cold water, slowly bring them to a boil. Let simmer for 1 minute, remove from heat and cover the pan. Let them sit in the hot water for 15 minutes, or if you’re at high altitude like me, 18 minutes. Transfer them to an ice bath, gently breaking the shells as they cool.
  • The Knife Matters: Use a sharp knife to cut the eggs for a clean appearance. Don’t use a serrated knife which will leave line marks on the flat edges of the eggs.
  • Filling Deviled Eggs: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.
  • Use Tweezers: I have a set of kitchen tweezers that I received through Culinary School. They come in handy for many projects, but especially for this one. They work great to place the little bacon laces on top of the eggs. Regular tweezers or nimble fingers also work.

And if you’re looking for more party food appetizer recipes, check out my Appetizer Category. You’ll find lots of great party food, including the most popular on my site for my Smoked Salmon Platter – easy, showy and impressive

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Deviled eggs with bacon and jalapeno.
Print Recipe
5 from 3 votes

Deviled Eggs with Bacon and Jalapeno

Smoky with a just right "bite of heat" from jalapeno pepper, these Deviled Eggs with Bacon and Jalapeno are a delicious twist from the classic deviled egg.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Appetizer Recipes
Cuisine: American
Servings: 18 deviled eggs
Calories: 88kcal
Author: Lea Ann Brown

Ingredients

  • 10 large Eggs Hard boiled
  • 1 Tablespoon Sour Cream
  • 2 Tablespoon Whole Grain Dijon Mustard
  • 5 Tablespoons Mayonnaise
  • ½ teaspoon Sugar
  • 4 slices Thick Cut Bacon
  • 1 – 2 Jalapeno Peppers tops removed, veins and seeds remoed (for heat) and diced.

Instructions

  • Hard boil the eggs. For me, the easiest way is to use this instant pot recipe. Or cover eggs with cold water in a saucepan. Place the eggs on low heat and gently bring them to a simmer. Simmer for about 1 minute, then remove from heat and cover the pan. Let them steep for 15 – 17 minutes. Place eggs in an ice bath.
  • Cut the bacon into small pieces and fry until almost done. Add the chopped jalapeno and sautee just long enough to soften. About 1 minute. Set on a paper towel to drain.
  • Using a sharp knife, slice the hard boiled eggs length-wise.
  • Use the tip of the knife to pop the egg yolks from the whites into a bowl. Add the mustard, mayonnaise, sour cream, sugar, cooked bacon bits and jalapeno peppers to egg yolks. Reserve about ⅛ cup of the peppers and bacon to garnish the deviled eggs.
  • Using the back of a fork, mash and mix the ingredients until smooth. Set aside.
  • I like to use a grapefruit spoon to pat and fill the egg whites with the deviled egg mixture. Use tweezers or your fingers to sprinkle on reserved bacon and jalapeno peppers for garnish.

Notes

Note: 10 eggs don’t routinely make 20 deviled eggs. To mound the deviled egg mixture into the whites will use more filling. Plus some of the egg whites will tear. Pick the best egg white shells to make 18 beautifully filled deviled eggs.
Tips For Success
  • Use an Instant Pot For Hard Boiled Eggs: My Instant Pot has been worth it’s weight in gold when it comes to turning out perfect hard boiled eggs – every time! If using stove top, cover the eggs with cold water, slowly bring them to a boil. Let simmer for 1 minute, remove from heat and cover the pan. Let them sit in the hot water for 15 minutes, or if you’re at high altitude like me, 18 minutes. Transfer them to an ice bath, gently breaking the shells as they cool.
  • The Knife Matters: Use a sharp knife to cut the eggs for a clean appearance. Don’t use a serrated knife which will leave line marks on the flat edges of the eggs.
  • Filling Deviled Eggs: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.
  • Use Tweezers: I have a set of kitchen tweezers that I received through Culinary School. They come in handy for many projects, but especially for this one. They work great to place the little bacon laces on top of the eggs. Regular tweezers or nimble fingers also work.

Nutrition

Calories: 88kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 137mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Calcium: 16mg | Iron: 1mg

Deviled Eggs With Bacon and Jalapeno … Its what’s for your next party

Jalapeno Aioli (Mayo) with Cilantro and Lime

By 2 Comments

Ready in about ten minutes, Jalapeno Aioli is simple to make, using simple ingredients, ad it’s simply crazy good with flavor. Use as a dipping sauce, drizzle some over your next burger, or over Mexican food to change up your taco game. Let’s take a look.

jalapeno aioli in a black bowl with cilantro, fresh limes and jalapeno

Technically, aioli must contain garlic to officially be called an aioli. But for this recipe, we’re throwing caution to the wind and creating a creamy, sassy magical sauce that you’ll want to serve over and over again.

Any aioli recipe goes well with just about anything from fried foods to poached meats to even raw vegetables.

And with this spicy version the sky is the limit to its uses.

Using purchased mayonnaise makes this a quick fix. The heat comes from diced jalapeno peppers, and adding a squeeze of lime and chopped cilantro makes this a winner.

Let’s take a look at how to make simple jalapeno mayonnaise.

Ingredients You’ll Need

Ingredients to make jalapeno aioli
  • Cilantro
  • Jalapeno Pepper
  • Lime
  • Purchased Mayonnaise
  • Salt and Pepper

Ingredient Substitutions and Swaps

  • Mayonnaise: Substitute reduced-fat mayonnaise to save calories and fat grams. And instead of bought mayonnaise, you most certainly can make homemade to make jalapeno mayonnaise. I like this article from Epicurious.
  • Cilantro: If you simply don’t like cilantro, omit it. Add a good amount of chopped fresh chives as a substitute.
  • Jalapeno Pepper: Substitute Serrano Chile peppers for the Jalapeno peppers, keeping in mind that Serrano chile peppers are hotter than jalapenos.

How To Make Jalapeno Aioli (Jalapeno Mayonnaise)

Adding chopped jalapeno to mayonnaise
  • Step 1: Place mayonnaise in a medium bowl and then add diced jalapeno peppers. A small dice works well here to maximize flavor.
Adding cilantro to mayonnaise to make jalapeno dipping sauce
  • Step 2: Add chopped cilantro to the jalapeno mayonnaise.
Adding lime juice and salt and pepper to jalapeno mayo dip
  • Step 3: Add lime juice and salt and pepper
stirring ingredients to make jalapeno aioli

Step 4: Stir until well blended.

Tips and FAQ’s

How Can I Tame The Heat Level Of A Jalapeno Pepper?

The heat from any chile pepper comes from the veins and the seeds. Those can be easy to remove in a sturdy jalapeno pepper. Just cut the top off the pepper and insert the handle of a skinny spoon or fork and use it to scrape out the seeds and veins. All you have left is that wonderful jalapeno flavor, and a milder jalapeno mayo.

What’s The Difference Between Aioli and Mayonnaise?

Mayonnaise is made by simply emulsifying oil into egg yolks. Whereas, Aioli is made by adding a garlic paste to this mixture.

What Do You Do If This Mayo Is Too Spicy?

Did you happen to get an extra hot jalapeno pepper which created a sauce that’s too spicy? Add more acid. Either more lime juice or even a splash of vinegar. It will trick your taste buds into a milder experience.

Make Ahead and Storage

  • Make this jalapeno aioli a day ahead of when you’re planning on serving. It’s one of those recipes that will benefit from an evening in the refrigerator for the flavors will marry.
  • Storage: Jalapeno Mayo will keep in the refrigerator for about 5 days. Store in an airtight container.

Tips For Success:

  • Knife Skills: This is a good recipe to practice those knife skills. Chop the jalapeno pepper into small pieces and as evenly as you can. The same goes with the cilantro. Small pieces will distribute flavor more evenly.
  • Purchase a name brand, good quality mayo to make this recipe. As we learned in Culinary School, quality ingredients make for quality recipes.

How To Use Jalapeno Aioli

Colorado Burger with Jalapeno Aioli and crinkle fries

Jalapeno Aioli is a great topping for a Burger. How do you build that burger?

  • Grill quarter pound burgers using prime grade ground beef.
  • Add a slice of fresh tomato.
  • One slice of bacon that’s been broken in half.
  • American or cheddar cheese.
  • Two thin slices of avocado.
  • And top with a dollop of Jalapeno Mayo.
  • And don’t forget to dip those fries in the aioli.

Recipe for Jalapeno Mayonnaise

Jalapeno lime aioli

I hope you give this jalapeno mayo recipe a try. Its fresh and just right spicy.

Looking for more spicy aioli recipes? Don’t miss this one for Chipotle Mayo.

And if you’re looking for more spicy recipes for your meal plan, take a look at my Mexican Food Category. You’ll find lots of fun recipes, including the most popular on my site for Hatch Green Chile with Pork.

More Recipes Using Jalapeno Peppers

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

jalapeno aioli in a black bowl with cilantro, fresh limes and jalapeno
Print Recipe
5 from 2 votes

Jalapeno Aioli (Mayonnaise) Recipe

Ready in about 10 minutes, Jalapeno Aioli is simple to make, using simple ingredients, that's simply crazy good with flavor. Use as a dipping sauce, drizzle some over your next burger, or over Mexican food to change your taco game. Let's take a look.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 12
Calories: 128kcal
Author: Lea Ann Brown

Ingredients

  • 1 large jalapeño pepper diced. Or a serrano chile pepper.
  • 1 tablespoon ime juice fresh squeezed
  • 1 cup mayonnaise store bought or homemade
  • ¼ cup cilantro leaves chopped
  • ¼ teaspoon kosher salt
  • fresh ground black pepper to taste

Instructions

  • Place mayonnaise in a medium bowl and then add diced jalapeno peppers. A small dice works well here to maximize flavor.
  • Add chopped cilantro to the jalapeno and mayonnaise.
  • Add lime juice and salt and pepper
  • Stir until well blended.

Notes

Make this jalapeno aioli a day ahead of when you’re planning on serving. It’s one of those recipes that will benefit from an evening in the refrigerator fo the flavors will marry.
This is a good recipe to practice those knife skills. Chop the jalapeno pepper into small pieces and as evenly as you can. The same goes with the cilantro. Small pieces will distribute flavor more evenly.
Jalapeno Aioli will keep in the refrigerator for about 5 days. Store in an airtight container.
CULINARY SCHOOL TIPS
The heat from any chile pepper comes from the veins and the seeds. Those can be easy to remove in a sturdy jalapeno pepper. Just cut the top off the pepper and insert the handle of a skinny spoon or fork and use it to scrape out the seeds and veins. All you have left is that wonderful jalapeno flavor, with just a little bit of heat.
Did you happen to get an extra hot jalapeno pepper which created a sauce that’s too spicy? Add more acid. Either more lime juice or even a splash of vinegar. It will trick your taste buds into a milder experience.
 

Nutrition

Calories: 128kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 167mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg

Jalapeno Aioli … It’s Whats for Dipping and Dollop-ing

Giada’s Ground Chicken Chili with White Beans

By 24 Comments

This unique ground chicken chili will become a family favorite. This is no ordinary chicken and white bean chili recipe. Made very special with Swiss chard and plenty of Italian flavors, the combination makes one great bowl of soup.

One can never have too many chili recipes. Take a look at my recipe for Hatch Green Chili with Pork.

Italian White Bean Chili topped with grated parmesan and garnished with parsley

Giada served this up a couple of months ago on her show, Giada at Home.  I went to Food Network and bookmarked the recipe and vowed to give it a try. It’s so delicious I couldn’t wait to share it with you.

The unique combination of the flavors march right up the aisle, all the way to the altar, and to everyone’s surprise, and without much ceremony, join in holy matrimony. A fusion of flavors that you’ll find irresistible.

What Makes This Ground Chicken Chili Unique?

  • This Italian version brings us a delicious version using Italian spices for an out of this world flavor experience.
  • Swiss chard: I’ve never seen Swiss chard in a chili, which is about the most beautiful vegetable to prepare. With it’s deep rich green leaves and vivid red veins and stalks, it just makes you feel good about cooking with it. 
  • Parmesan Cheese. Another unique ingredient for chili. After all, to us here in the Wild West, chili usually comes with ground beef, tomatoes, pinto beans and topped with grated cheddar.
  • Sweet Corn: Adds a nice crunch and truly makes this fusion chili recipe.
  • Ground Chicken: I love cooking with a package of ground chicken. Lighter than ground beef, it still brings a great flavor to this dish.
  • Creamy White Beans bring the texture and even more health benefits.

We truly thought this was the best ground chicken chili recipe we’ve had.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make italian white bean chicken chili
  • Cannellini White Beans: Using canned beans makes this recipe a quick fix.
  • Ground Chicken: You can use a blend of ground chicken, or ground chicken breast.
  • Swiss Chard; Is mild in flavor, easy to prep. It’s flavor is not as intense as kale and more delicate with texture.
  • Frozen Corn
  • Parmesan Cheese
  • Flat Leaf Parsley

See recipe card for complete list of ingredients and quantities.

About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

Spices You’ll Need

spices to make Italian white bean chicken chili
  • Ground Cumin: Cumin is a warming spice that bring an earthy and citrus note to this chili.
  • Fennel Seed: I love using fennel seeds in Italian recipes. They have a sweet, licorice flavor that will bring a sweet taste to recipes.
  • Dried Oregano
  • Chili Powder Seasoning: Chili Seasoning is a blend of spices used to season Tex-Mex style chili recipes. Use your favorite brand.
  • Crushed Red Pepper Flakes

Ingredient Swaps

  • Ground Chicken: Substitute ground turkey for the ground chicken.
  • Chili Powder Seasoning: If you’re out of chili powder seasoning, but have chile powder (a single blend red chile powder) feel free to switch it out. New Mexico red chile powder is a good choice, or Ancho chile powder, a milder red chile powder. Keep in mind, using a single blend chile powder will bring more spice to the recipe.
  • Cannellini Beans: White Great Northern Beans will work just fine for ground chicken chili.

Step by Step, How To Make Ground Chicken Chili

Browning ground chicken breast with spices for italian cnili
  1. Step 1: In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
Adding flour to thicken white bean chicken chili
  1. Step 2: Sprinkle the flour over the chicken mixture and stir.
adding corn, swiss chard and white beans to chili
  1. Step 3: Add the white beans, chopped Swiss chard and corn to the chicken mixture.
How to make chicken and white bean chili
  1. Step 4: Add chicken broth, stir well and simmer for about an hour until liquid has reduced by about half and the chili has thickened. Add red chile flakes and simmer for another 10 minutes. Ladle the ground chicken chili into bowls and sprinkle with Parmesan and chopped parsley.

Variations

  • Make it creamier: This white bean chili is very hearty and thick with texture. If you want to make it creamier, use a fork to smash some of the beans against the side of the pan. And if you really want to make it creamier, add sour cream or even a chunk of cream cheese.
  • Grind Your Own Chicken: You can easily find ground chicken breast in the meat counter at the grocery store, but remember, every step that the butcher takes to break down any piece of meat is charged to the customer. To save money, you can easily purchase boneless skinless chicken or chicken thight. Just cut it into large chunks and add it to your good processor. Pulse it until the chicken is ground. The advantage to using dark meat (chicken thighs) is simple: a little more fat = a little more flavor.
  • Can You Make This With Rotisserie Chicken? Great idea! Remove the skin and bones from a rotisserie chicken and cube the meat. This will allow you to skip the browning process for the chicken. Please take the time to brown those onions however. The enhanced flavor from browning onions is well worth the time.

What To Serve It With

Tips For Success

  • When using canned beans, always drain and rinse to remove the starchy liquid and any unwanted sodium that may alter the flavor of the recipe.
  • When adding the fennel and oregano, use the palms of your hands to rub them and break them down. This will allow more of their pure flavor to infuse the soup.
  • When cooking the ground chicken, use a wooden spoon to stir and break apart the chicken. Doing so will allow the spices and seasonings to evenly flavor the dish.

Make-Ahead, Storage and Freezing

  • Make Ahead: I highly suggest you do this. As with any soup, the flavors are enhanced the next day. This is a perfect chili recipe for entertaining. You can make this a couple days ahead of time and reheat when ready to serve.
  • Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, use a microwave or stovetop. If using a microwave, the 50% power feature is your best friend. Heat in 30 second increments to gently warm the soup without blasting it.
  • Freezing: Store chili in an airtight container for up to three months. I like to use freezer safe zip-lock back. Just stand them up and scoop the soup in. Squeeze the air out, seal well and lay them flat to optimize freezer space. Remember to use a sharpie to label and date. Let the chili thaw overnight in the refrigerator then reheat.

Questions You Might Have

Can I Make This Ground Chicken Chili In A Crockpot?

Absolutely! Follow steps 1 and 2 for browning the onions and the chicken. Then add to a slow cooker and continue with the steps. Cook on low for 4 hours. This technique would be great for a make-ahead to feed that hungry football crowd.

Can I Make This Gluten Free?

Simply omit the flour, or use a gluten free flour. The remainder of the ingredients are naturally gluten free.

Can I Make This Ground Chicken Chili Spicier?

Easy! Simply double up on the red chile flakes. Doing so won’t overpower the stellar lineup of ingredients.

Giada’s Ground Chicken Chili with White Beans

White bean chicken chili garnished with parsley and grated parmesan

I hope you give this chicken chili with ground chicken and white beans a try. It’s truly a great bowl of soup.

More Chili Recipes

We love our chili recipes here on The Ranch, here are some more popular recipes.

I consider soups and stews to be my specialty, so don’t miss my soup and stew category. You’ll find a ton of irresistible slurp worthy recipes. Including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili, A richly flavored, hearty beef chili stew featuring beef chuck and New Mexico Hatch Chiles and Poblano peppers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ground chicken chile with white beans.
Print Recipe
5 from 15 votes

Giada’s Ground Chicken Chili with White Beans

This unique ground chicken chili will become a family favorite. This is no ordinary chicken and white bean chili recipe. Made very special with Swiss chard and plenty of Italian flavors, the combination makes one great bowl of soup.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soup, Stews and Chilis
Cuisine: Italian
Servings: 12
Calories: 201kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral Oil canola or vegetable oil
  • 1 large onion chopped, about 1.5 cups
  • 4 garlic cloves minced
  • 2 pounds ground chicken
  • 1 teaspoon Kosher salt plus more for seasoning
  • 2 Tablespoons ground cumin
  • 1 Tablespoon fennel seeds
  • 1 Tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 Tablespoons flour
  • 2 cannellini or other white beans 15-ounce cans, rinsed and drained
  • 1 bunch Swiss chard about 1 pound, stems removed, leaves chopped into 1-inch pieces
  • 1 ½ cups frozen corn thawed
  • 4 cups Chicken Broth
  • ¼ teaspoons crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh flat-leaf parsley

Instructions

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
  • Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
  • Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
  • Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
  • Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Notes

Tips for Success:
  • When using canned beans, always drain and rinse to remove the starchy liquid and any unwanted sodium that may alter the flavor of the recipe.
  • When adding the fennel and oregano, use the palms of your hands to rub them and break them down. This will allow more of their pure flavor to infuse the soup.
  • When cooking the ground chicken, use a wooden spoon to stir and break apart the chicken. Doing so will allow the spices and seasonings to evenly flavor the dish.

Nutrition

Calories: 201kcal | Carbohydrates: 10g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 345mg | Potassium: 604mg | Fiber: 2g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 2mg

Giada’s Ground Chicken Chili with White Beans …It’s What’s For Dinner