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Bacon Jalapeño Deviled Eggs transform classic deviled eggs into the most fantastic appetizer by adding diced fresh jalapenos as well as crisp bacon. Only four simple ingredients and you’ll have the most delicious two-bite protein packed snack!
Why this recipe works:
- The crisp bacon adds the most wonderful crunch. Some people don’t like deviled eggs because of the smooth texture and the bacon pieces really transform the recipe.
- Who doesn’t love bacon and eggs?
- Fresh jalapeno not only adds a bit of a kick, but it also adds a fresh crunch that also makes the overall texture more pleasing.
- Plain deviled eggs are typically made with some mustard, but with that salty spicy combo of the bacon and jalapeno, I really didn’t think it needed it.
Only four ingredients!
- Hard boiled eggs – There are tons of different ways to make a hard boiled egg. My most favorite method is to use the 5-5-5 method in the Instant Pot (with a cup of water under the rack, cook high pressure 5 minutes, wait 5 minutes, release pressure and transfer eggs to an ice bath for five minutes).
- Mayonnaise – Once I started making my own, I have never (and will never) go back to buying store bought again! Not only is it cheaper, but it tastes a million times better!
- Bacon – You can certainly buy a bag of bacon pieces, but I highly recommend cooking your own. My favorite kind of bacon is Black Forest uncured. YUM!
- Jalapeno – These peppers widely vary in spice. Be sure to dice them small and determine how spicy they are before you add them to your mixture.
Cooking tips and tricks for this recipe:
- Its important to stick some larger pieces of the bacon on top because if people know there’s bacon in your deviled eggs, they will be devoured.
- Typically I like to pipe my filling into the cooked egg white half because it just looks pretty, but the little pieces of bacon tend to clog the piping tip. For this reason, I use two small spoons to “scoop and scrape” the egg yolk filling into the egg white.
- To cook the bacon, either dice bacon ends and pieces or slices of bacon into small pieces and then cook in a pan on the stove, or you can dice already cooked bacon. Just be sure to make it extra crispy… even if you prefer chewy bacon.
Did you make this recipe? Please leave me a comment below! I love to hear from my readers!
Bacon Jalapeño Deviled Eggs
- 12 jumbo eggs hard boiled
- 1/2 cup mayonnaise
- 1-2 small fresh jalapenos quantity and size depend on how spicy you want them
- 1/2 cup cooked bacon
- Prepare hard boiled eggs. Chill. Remove shells. Use a sharp knife to slice in half lengthwise. Remove yolks and place in small bowl and take care not to tear egg white.
- Mash yolks with a fork. Add mayonnaise and stir well until creamy and smooth.
- Remove stem, veins and seeds from jalapenos. Mince into tiny pieces. Stir into egg yolk mixture.
- Prepare bacon ends and pieces until perfectly crisp. Take a handful of bacon and dice into tiny pieces, reserving some pieces to garnish the top and of course just to eat because everyone loves bacon. Add to the yolk and jalapeno mixture. Stir well to combine.
- This mixture doesn't pipe well through a small opening. I found the easiest way to get it into the egg is to add it to a small plastic bag, snip the corner, and squeeze the bag until you get the desired amount into each egg white. Alternatively, use a spoon to add the filling to the egg white.
- Top with additional pieces of bacon. Keep chilled.
Cooking tips and tricks for this recipe:
- Its important to stick some larger pieces of the bacon on top because if people know there's bacon in your deviled eggs, they will be devoured.
- Typically I like to pipe my filling into the cooked egg white half because it just looks pretty, but the little pieces of bacon tend to clog the piping tip. For this reason, I use two small spoons to "scoop and scrape" the egg yolk filling into the egg white.
- To cook the bacon, either dice bacon ends and pieces or slices of bacon into small pieces and then cook in a pan on the stove, or you can dice already cooked bacon. Just be sure to make it extra crispy... even if you prefer chewy bacon.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in January 2015 and has been updated with more pictures and information. Don’t worry – I didn’t change the recipe. I wouldn’t dare!