Bacon Jalapeno Deviled Eggs
Dive into a flavor explosion with bacon jalapeno deviled eggs! These addictive treats combine the rich, smoky taste of crispy bacon with a kick of fresh jalapeno. The creamy yolk filling is perfectly seasoned, offering a delightful contrast between creamy and spicy.
Whether you’re a spice enthusiast or just looking for a unique twist on a classic appetizer, these deviled eggs will tantalize your taste buds.
recipe highlights
Deviled eggs are most definitely a classic staple anywhere an appetizer is requested. From summer BBQs and picnic’s to tailgating and game day and super bowl parties, they are almost inevitably present.
But what happens when you want to take the classic appetizer and kick it up a notch? Well, these Spicy Jalapeno Bacon Deviled Eggs happen. That’s what. And omg, they are so good!
They are requested anytime we host a friends and family event. And they go fast. You can choose to garnish with a jalapeno or leave the jalapeno off.
ingredients and substitutions
Get the full ingredient list and full instructions in the printable recipe card below.
kitchen items we used
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Please note: Making changes to any recipe as written can result in a recipe failure.
Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.
tips & tricks
Perfectly Cooked Eggs:
- Start with older eggs, as they peel easier.
- Place eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Immediately transfer to an ice bath to stop cooking and make peeling easier.
Easy Peeling:
- Gently tap the eggs all over to crack the shell.
- Peel under running cold water.
- For very fresh eggs, add a teaspoon of baking soda to the boiling water, this helps with the peeling process.
Smooth Filling:
- Use a food processor or blender for the smoothest filling.
- Ensure your ingredients (mayonnaise, mustard, etc.) are at room temperature for easier blending.
- For extra creaminess, add a small amount of cream cheese or sour cream.
Flavor Boosters:
- Experiment with different mustards (Dijon, whole grain, etc.).
- Add a dash of hot sauce, Worcestershire sauce, or lemon juice for extra flavor.
- Finely chopped pickles, relish, or capers add a nice tang.
- Fresh herbs like chives, dill, or parsley elevate the flavor.
- Smoked paprika is a great topping that adds visual appeal and a smoky taste.
Presentation Matters:
- Use a piping bag and tip for a professional-looking swirl.
- Garnish with a sprinkle of paprika, everything bagel seasoning, or a small piece of bacon.
- Arrange deviled eggs on a decorative platter.
Filling Consistency:
- If your filling is too thick, add a little mayonnaise or milk to thin it out.
- If your filling is too thin, add more egg yolk or a bit of cream cheese.
Even Halves:
- Carefully slice the eggs in half lengthwise for even halves.
- If the yolks are off-center, gently roll the egg before slicing.
We love Deviled Eggs at our home, and with the addition of the jalapeno and bacon, these are just taken up a notch and made even better.
I love to create fun and unique recipes with deviled eggs to get different flavor combinations, but of course I also adore the classic deviled egg as well.
If you love deviled eggs as much as we do, try our Chipotle Bacon Jalapeno Deviled Eggs or our Lemon Pepper Deviled Eggs.
Or try my friend Ellen’s awesome Deviled Eggs with Capers, Cucumber, and Red Onion. Perfect for your next brunch or get together.
storage tips & leftovers
- Refrigerate Immediately: Deviled eggs should be refrigerated within two hours of preparation to prevent bacterial growth.
- Airtight Container: Store them in a shallow, airtight container. This prevents them from drying out and absorbing odors from other foods in the refrigerator.
- Single Layer: Arrange the deviled eggs in a single layer to prevent them from getting squished or damaged.
- Avoid Freezing: Freezing is not recommended, as it will alter the texture of the filling and whites, making them watery and unappetizing.
- Eat Within 2-3 Days: Deviled eggs are best consumed within 2-3 days of preparation. After this time, the texture and flavor can deteriorate, and the risk of foodborne illness increases.
- Topping Timing: If you’re not serving them immediately, hold off on adding toppings like paprika or fresh herbs. With these eggs, you might reserve some bacon and jalapenos to top the leftovers. Add them just before serving to maintain their freshness.
- Use a Deviled Egg Carrier: If you need to transport them, a deviled egg carrier is ideal. It keeps them organized and prevents them from sliding around.
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Spicy Bacon Jalapeno Deviled Eggs
Ingredients
- 12 large eggs hard boiled and peeled
- 1 cup mayonnaise
- 3 teaspoons jalapeno juice from jarred jalapenos
- ½ teaspoons ground mustard
- 1 teaspoons garlic powder
- ¼ teaspoons salt
- ¼ teaspoons pepper
- 2 jalapenos seeded and chopped
- 6 strips bacon cooked and crumbled
Instructions
- Slice your hard boiled eggs in half, lengthwise and scoop out the yolk and put it in a small bowl. Set the whites aside.
- Mash the egg yolk up – I use my mixer to do this but a fork works just fine.
- Add the mayo, jalapeno juice, ground mustard, garlic powder, salt and pepper and mix well.
- Blend in the jalapenos and bacon.
- Spoon the mixture into each white egg half.
- Top with sliced jalapeno, parsley or chopped bacon.
- Refrigerate until ready to serve.
Nutrition Facts
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Please make more!
Always for you. Come on over Justin, you know the door is ALWAYS open and I’ll make you food. Of course there is one condition – you have to make me food too.
Omg! These were SO good. Not even all that spicy but so good. Sooooo good.
hehe I’m so glad you liked them. 🙂 <3
These are right up my alleyway. We love jalapenos and eat them on all sorts of things. great recipe, thanx
I’m a pretty big jalapeno fan too, so I completely get it. Enjoy!