Bacon Jalapeño Deviled Eggs Recipe

I made Jalapeno Deviled Eggs that pair smoky bacon with a clever jalapeno twist, and I’ll share the small secret that makes them stand out.

Ingredients

• Eggs: Packed with protein, vitamin D and choline, great for filling, slightly rich.
• Mayonnaise: Adds creamy fat and calories, mainly fat, smooth mouthfeel, makes deviled eggs richer.
• Dijon mustard: Tangy, slightly sharp, boosts flavor, low in calories but salty.
• Apple cider vinegar: Bright acid, cuts richness, gives subtle sweet sour note to filling.
• Bacon: Crispy, smoky, adds protein and lots of sodium and fat, kinda crave worthy crunch.
• Jalapeños: Fresh heat, adds vitamin C and peppery bite, controls spiciness when seeded.
• Chives: Mild oniony herb, bright green, adds freshness and mild allium flavor.
• Smoked paprika: Earthy, smoky spice, deep color, gives subtle smokiness without more bacon.

Ingredient Quantities

• 12 large eggs hard boiled
• 1 cup mayonnaise
• 3 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 to 10 slices bacon cooked crisp and chopped
• 1 to 2 jalapeños seeded and finely diced
• 2 tbsp chopped chives or green onion
• 1 tsp smoked paprika

How to Make this

1. Peel the 12 hard boiled eggs, slice each in half lengthwise and gently pop the yolks into a medium bowl, set the whites on a tray.

2. Chop 8 to 10 slices of crisp bacon, reserve about 2 tablespoons for topping and stir the rest into the yolks.

3. Seed and finely dice 1 to 2 jalapeños depending on how spicy you wanna go, keep a few small dice for garnish and add the rest to the yolk bowl.

4. Add 1 cup mayonnaise, 3 tablespoons Dijon mustard, 2 teaspoons apple cider vinegar, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the yolks.

5. Add half of the 1 teaspoon smoked paprika and 1 tablespoon of the chopped chives to the yolk mix, then mash and whisk everything until smooth; taste and tweak salt or pepper if needed.

6. If you want neat looking eggs, put the filling in a zip top bag, snip a corner and pipe into the egg whites, otherwise just spoon the filling in.

7. Top each deviled egg with the reserved bacon bits, the remaining jalapeño dice and the rest of the chives.

8. Sprinkle the leftover smoked paprika over the tray for color and a hint of smoke.

9. Chill for at least 30 minutes so the flavors settle, then serve cold and enjoy.

Equipment Needed

1. Large pot for boiling the eggs
2. Medium mixing bowl for the yolk filling
3. Sharp chef knife for halving eggs and dicing jalapeños
4. Cutting board
5. Measuring spoons and a 1 cup measure
6. Whisk or fork to mash and blend the yolks
7. Small skillet for crisping bacon and a slotted spoon or spatula to remove bacon
8. Baking sheet or tray lined with paper towels for the whites and cooling bacon
9. Zip top bag or piping bag (snip a corner) plus a spoon for filling, and a small bowl for reserved toppings

FAQ

Bacon Jalapeño Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise: swap with plain Greek yogurt or full‑fat sour cream, 1:1. Yogurt is tangier and a bit thinner so you might stir in a tsp of olive oil for richness, but it tastes fresher.
• Dijon mustard: use yellow mustard 1:1 for a milder flavor, or whole grain mustard 1:1 if you want more texture and a bolder mustard taste.
• Bacon: replace with pancetta or prosciutto cooked until crisp, same amount. For a leaner option use turkey bacon but crisp it extra so it gets crunchy.
• Jalapeños: swap with serrano peppers for more heat, or roasted poblano for a milder, smoky note. Pickled jalapeños also work if you want tangy zip.

Pro Tips

1) Get the eggs easy to peel: use eggs that arent ultra fresh, simmer gently then drop them straight into an ice bath for at least 10 minutes. Peel under cold running water and roll the shell off, it saves time and keeps the whites smooth not ragged.

2) Make the filling silky but not gluey: mash yolks well then whisk in mayo and mustard slowly, taste as you go and tweak salt or acid. If it feels too thick add a teaspoon of pickle juice or the reserved bacon fat for extra umami, but dont overdo it or youll lose that light, creamy mouthfeel.

3) Treat the bacon and jalapeños like accents: cook bacon on a sheet pan so it crisps evenly and reserve some extra crunchy bits for topping, chop the rest smaller so it mixes into the filling. For heat control, remove seeds and membranes from the jalapeño, or roast it for a smoky note, and always taste a tiny bit before dumping it all in because some jalapeños are MUCH hotter than others.

4) Prep smart for serving: pipe the filling for neat, uniform eggs, or stash the filling in the fridge and fill right before guests arrive so the whites dont get soggy. You can make everything a day ahead if you keep yolk mixture and whites separate, and sprinkle smoked paprika and chives just before serving so it looks fresh.

Bacon Jalapeño Deviled Eggs Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made Jalapeno Deviled Eggs that pair smoky bacon with a clever jalapeno twist, and I’ll share the small secret that makes them stand out.

Pin

Servings

12

servings

Calories

247

kcal

Equipment: 1. Large pot for boiling the eggs
2. Medium mixing bowl for the yolk filling
3. Sharp chef knife for halving eggs and dicing jalapeños
4. Cutting board
5. Measuring spoons and a 1 cup measure
6. Whisk or fork to mash and blend the yolks
7. Small skillet for crisping bacon and a slotted spoon or spatula to remove bacon
8. Baking sheet or tray lined with paper towels for the whites and cooling bacon
9. Zip top bag or piping bag (snip a corner) plus a spoon for filling, and a small bowl for reserved toppings

Ingredients

• 12 large eggs hard boiled

• 1 cup mayonnaise

• 3 tbsp Dijon mustard

• 2 tsp apple cider vinegar

• 3/4 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 8 to 10 slices bacon cooked crisp and chopped

• 1 to 2 jalapeños seeded and finely diced

• 2 tbsp chopped chives or green onion

• 1 tsp smoked paprika

Directions

• Peel the 12 hard boiled eggs, slice each in half lengthwise and gently pop the yolks into a medium bowl, set the whites on a tray.
• Chop 8 to 10 slices of crisp bacon, reserve about 2 tablespoons for topping and stir the rest into the yolks.
• Seed and finely dice 1 to 2 jalapeños depending on how spicy you wanna go, keep a few small dice for garnish and add the rest to the yolk bowl.
• Add 1 cup mayonnaise, 3 tablespoons Dijon mustard, 2 teaspoons apple cider vinegar, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the yolks.
• Add half of the 1 teaspoon smoked paprika and 1 tablespoon of the chopped chives to the yolk mix, then mash and whisk everything until smooth; taste and tweak salt or pepper if needed.
• If you want neat looking eggs, put the filling in a zip top bag, snip a corner and pipe into the egg whites, otherwise just spoon the filling in.
• Top each deviled egg with the reserved bacon bits, the remaining jalapeño dice and the rest of the chives.
• Sprinkle the leftover smoked paprika over the tray for color and a hint of smoke.
• Chill for at least 30 minutes so the flavors settle, then serve cold and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 82g
• Total number of serves: 12
• Calories: 247kcal
• Fat: 22.6g
• Saturated Fat: 4.6g
• Trans Fat: 0.04g
• Polyunsaturated: 3.7g
• Monounsaturated: 11.4g
• Cholesterol: 228mg
• Sodium: 341mg
• Potassium: 90mg
• Carbohydrates: 1.3g
• Fiber: 0.3g
• Sugar: 0.3g
• Protein: 9g
• Vitamin A: 277IU
• Vitamin C: 0.5mg
• Calcium: 30.5mg
• Iron: 1.1mg