Jalapeño Bacon Deviled Eggs
User Reviews
5
Jalapeño Bacon Deviled Eggs
Description
The recipe starts with hard boiled eggs peeled and sliced in half, removing yolks to create a smooth base. Yolks are combined with mayonnaise, sour cream, yellow mustard, ranch seasoning, paprika, salt, pepper, finely minced jalapeños, and cooked bacon crumbles. This mixture is stirred to a creamy but firm consistency suitable for piping or spooning into the egg whites.
The bacon is cooked until crispy (such as baking in the oven) and chopped or processed into crumbles, providing a smoky, savory element and texture contrast. The jalapeños add a mild to moderate heat, balanced by the creamy and tangy filling components. The deviled eggs are finished with topping garnishes of extra bacon crumbs, jalapeño slices, and a dusting of paprika for color and flavor.
This dish yields 24 deviled egg halves and can be adjusted to make larger or smaller batches. It is suitable as an appetizer or party dish, showcasing a layered flavor profile with the classic deviled egg structure enhanced by jalapeño and bacon.
Preparing hard boiled eggs ahead is compatible with this recipe, and blending or mashing yolks finely ensures a smooth filling. Different methods to cook eggs may be used based on preference.
Ingredients
- 6 lices Bacon can substitute with about 1/4-1/3 cup of store-bought bacon bits (the ones that are real bacon, not the hard little bits)
- 12 large egg peeled, hard boiled
- 1/3 cup mayonnaise
- 2 Tbsp sour cream can replace with an equal amount of more mayonnaise
- 2 Tbsp yellow mustard
- 1 tsp ranch seasoning
- 1/2 tsp paprika plus more for garnishing
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup finely minced jalapeños usually this is about 2 - 3 large peppers
Garnish
- Bacon crumbles
- jalapeño slices
- paprika dusting
Instructions
Cook bacon
- Cook the bacon slices, using any method you prefer. I like to bake mine at 350°F for about 20-30 minutes, or until nice and crispy.
- Once bacon is crispy and cooled, either chop it or add it to a food processor to break it up into crumbles (similar to bacon bits). Set aside a little bit of the bacon crumbles to use as a garnish.
Make the filling
- Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl. We find the end of a small spoon works well for removing the yolks.
- Puree, grate, or mash the yolks. Add mayonnaise, sour cream, mustard, ranch seasoning, paprika, salt, pepper, jalapeños, and the cooked bacon crumbles from earlier. Stir well to combine. Mixture should be creamy, but not runny.
Assemble the deviled eggs
- Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.
Garnish
- Before serving, dust with paprika, sprinkle with the reserved bacon crumbles and top with a slice of jalapeño pepper.
Notes
- This recipe yields 24 deviled eggs but can be scaled up or down as needed.
- Use large eggs for consistent filling quantities; other sizes require adjusting ingredient amounts.
- Hard boiled eggs can be prepared in advance using preferred methods, including Instant Pot or stovetop.
- Crispy bacon is essential for flavor and texture; crumble finely for best mixing in filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 99mg | 33% |
| Sodium | 144mg | 6% |
| Potassium | 56mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.5g | 1% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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