Jalapeño Deviled Eggs with Bacon
Description
Creamy jalapeño deviled eggs with crispy bacon — a spicy, smoky twist on the classic. The perfect appetizer for parties, holidays, and game day.
Ingredients
- 6 large eggs, 7–10 days old for easy peeling
- 2 fresh jalapeños, finely diced (seeds removed for milder heat)
- 3 slices bacon, cooked crisp and crumbled
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon paprika or smoked paprika, for garnish
- Fresh jalapeño slices, for topping
Instructions
- Boil the eggs. Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a boil, then reduce to a simmer, cover, and cook for 10–12 minutes.
- Ice bath. Drain and transfer eggs to a bowl of ice water. Let cool at least 10 minutes.
- Peel and halve. Peel under cold running water, then slice each egg in half lengthwise. Pop yolks into a bowl; arrange whites on a platter.
- Mix the filling. Mash yolks until smooth. Add jalapeño, bacon, mayonnaise, Dijon, lemon juice, salt, and pepper. Stir until creamy. Taste and adjust.
- Fill the whites. Pipe or spoon the filling into each egg white half.
- Garnish. Top each with a fresh jalapeño slice and a dusting of paprika.
- Chill 30 minutes before serving.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Notes
- For air-fryer hard-boiled eggs: 270°F for 15–17 minutes in a single layer, then ice bath. Adjust 1–2 minutes for your air fryer.
- Make filling and whites up to 24 hours ahead; assemble within 2 hours of serving.
- Store leftovers airtight, refrigerated, up to 2 days. Do not freeze.
Nutrition
Serving: 1ServingCalories: 76kcalCarbohydrates: 0.5gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 98mgSodium: 182mgPotassium: 52mgFiber: 0.1gSugar: 0.2gVitamin A: 182IUVitamin C: 0.4mgCalcium: 16mgIron: 1mg