
Jalapeno bacon deviled eggs are a delicious twist on the classic deviled egg recipe, infusing it with spicy jalapeno flavor and savory bacon goodness. These delectable appetizers start with hard-boiled eggs, which are halved and carefully scooped out to create a perfect vessel for the creamy filling.
The filling is where the magic happens. It’s made by combining the egg yolks with mayonnaise, Dijon mustard, finely diced jalapenos, crispy cooked bacon bits, a touch of lime juice, and a sprinkle of salt and pepper. The result is a rich and creamy mixture with a kick of heat from the jalapenos and a smoky depth from the bacon.
Once the filling is prepared, it’s piped or spooned generously into the egg white halves, creating a beautiful presentation with a burst of flavor in every bite. For added garnish and texture, a sprinkle of chopped chives or parsley on top adds a pop of color and freshness.
These jalapeno bacon deviled eggs are perfect for parties, gatherings, or simply as a tasty snack any time of day. They’re sure to impress guests with their unique flavor combination and elegant presentation. Plus, they’re easy to make ahead of time, allowing you to spend less time in the kitchen and more time enjoying the company of your guests.
Whether you’re a fan of spicy foods or simply enjoy a good deviled egg, these jalapeno bacon deviled eggs are sure to become a new favorite. With their perfect balance of heat, smokiness, and creaminess, they’ll tantalize your taste buds and leave you craving more.
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Jalapeño Bacon Deviled Eggs
- Total Time: 15 minutes
- Yield: 12
Description
These jalapeño bacon deviled eggs are perfect for parties, gatherings, or simply as a tasty snack any time of day. They’re sure to impress guests with their unique flavor combination and elegant presentation. Plus, they’re easy to make ahead of time, allowing you to spend less time in the kitchen and more time enjoying the company of your guests.
Ingredients
6 eggs, hard-boiled
1/4 cup mayonnaise
1 teaspoon dijon mustard
2 tablespoons pickled jalapenos, finely chopped
1 teaspoon pickled jalapeno brine
1/4 teaspoon white pepper
Salt to taste
Garnish
1 fresh jalapeno, thinly, sliced
2-3 pieces of bacon, cooked crisp and chopped
paprika
Instructions
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Place eggs in a single layer comfortably in a pot large enough to fit them. Fill the pot with cold water covering the eggs and place over high heat. Once the water starts to boil, let them boil for 1 minute. Remove from heat, cover, set a timer, and let the eggs sit for 12 minutes.
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While the eggs are sitting, prepare an ice bath for the eggs by filling a medium-sized bowl with ice water. As soon as the timer goes off, carefully remove the eggs from the pot with a slotted spoon and place them immediately into the ice water. Leave the hard-boiled eggs submerged in the ice water for five minutes.
- Carefully peel each hard-boiled egg. Slice them in half lengthwise.
- Using a spoon, carefully scoop egg yolks from hard-boiled eggs.
- In a small food processor, combine egg yolks, mayonnaise, Dijon mustard, pickled jalapeno brine, salt, and pepper until smooth. You can also combine in a bowl and using a fork mash the egg yolks first then add the other ingredients until smooth.
- Fold in the jalapenos
- Fill a Ziplock bag with the egg yolk mixture and carefully Cut a small corner tip from the bottom of the bag, about a ½ inch hole. Carefully pipe mixture, about 1 tablespoon, into each egg white half.
- Garnish with bacon, jalapeno slices, and/or paprika
- Prep Time: 15
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