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Jalapeño & Bacon Deviled Eggs


6 eggs, hard-boiled

¼ 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


1 fresh jalapeno, thinly, sliced

2-3  pieces of bacon, cooked crisp and chopped



  1. 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.

  2. 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.

  3. Carefully peel each hard-boiled egg. Slice them in half lengthwise.
  4. Using a spoon, carefully scoop egg yolks from hard-boiled eggs.
  5. 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.
  6. Fold in the jalapenos
  7. 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.
  8. Garnish with bacon, jalapeno slices, and/or paprika