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Jalapeño Bacon Deviled Eggs


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.


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


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


  • Prep Time: 15