These Jalapeño Bacon Deviled Eggs are so creamy, with a spicy and savory flavor, and easy to make and even prep ahead. Perfect for a bbq, potluck, holidays, and more!
This is one of my Appetizer recipes I know you’ll want to keep on hand!
There’s always one appetizer that’s the first one gone at our holiday gatherings and cookouts/potlucks; deviled eggs. My Aunt makes them and oh man, they are fabulous.
This isn’t her recipe, but a fun and spicy twist on classic deviled eggs.
While making deviled eggs isn’t complicated, it’s essentially a two part recipe. First, you need some hard boiled eggs. My favorite method for making those is in my Instant Pot, but feel free to use whichever method you prefer best.
Secondly, you need to make the filling, and then fill those egg whites! Read on to see just how to do it.
How to make jalapeño bacon deviled eggs?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Slice eggs in half. Cut the hard boiled eggs in half lengthwise, so you have oval shapes.
- Remove the yolks. I find using the tip of a small spoon works well for this.
- Mash the yolks and mix the filling. You can use a box grater, potato masher, or even a fork will work.
- Fill the egg whites. You can use a piping bag and tip like I did, or a zip top bag with a corner snipped off, or just a spoon.
- Garnish. The paprika topping is the “pièce de résistance” of a classic deviled egg, so we don’t recommend skipping it.
Serving deviled eggs can be tricky, since the bottoms are rounded. This can be remedied by picking up an egg tray, or by slicing a very small sliver off of the rounded backside of the sliced egg. This creates a little “foot” that the eggs can rest on.
Variations of this recipe
- Piping vs spoon – if you don’t have a piping bag/tip, or don’t want to mess with it, you can certainly use a spoon to dollop the filling onto the egg whites.
- Relish – pickle-lovers unite! Add about 2 Tbsp of drained pickle relish (sweet or dill) to the filling.
- Spicier – feel free to increase the amount of jalapeños, leave the seeds and ribs in, or use a serrano pepper instead. You can also replace the paprika with cayenne pepper.
- Milder – if you’re sensitive to heat, you can use mild pickled jalapeños instead of fresh, or reduce the amount. You could also omit them completely.
- Herbs – dill, chives, and parsley are great options to add to the filling. Fresh is best in this case, and finely mince them.
- Spices – try adding a pinch of garlic or onion powder to the filling. Old bay is another fun addition.
Don’t let your eggs sit out at room temperature for more than 2 hours. But don’t worry, I bet they won’t last that long anyway!
The simple answer is to add more egg yolks. But if you don’t have any, or don’t want to boil more, you can use some super finely minced egg whites, or instant mashed potato flakes. Just add a little at a time until you get the consistency you want.
Making deviled eggs ahead of time
I don’t find that assembled deviled eggs are great to make ahead of time. However, you can absolutely make the parts in advance.
How to prep ahead for this recipe:
- Eggs – hard boiled eggs can be made in advance, peeled, refrigerated and stored for up to 7 days.
- Filling – the yolks can be separated, mashed with the other ingredients to make the filling, and that can be stored in an airtight container in the refrigerator for up to 3 days.
Then when it’s time to serve, add the filling to the egg white halves, garnish and eat.
Leftover deviled eggs should be refrigerated in an airtight container and eaten within 2 days.
There are so many fancy serving platters for deviled eggs; and I wouldn’t presume to know your style… but this carrying case is perfect if your holiday is on the go! It holds up to 24 deviled eggs and has an airtight lid!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 6 slices 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 hard boiled eggs peeled
- 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
- bacon crumbles
- jalapeño slices
- dusting of paprika
- 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.
- Before serving, dust with paprika, sprinkle with the reserved bacon crumbles and top with a slice of jalapeño pepper.
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- This recipe makes 24 deviled eggs, but can easily be doubled or even halved if you need a different amount.
- We like to make Instant Pot Hard Boiled Eggs for this recipe. However, use whichever method you prefer.
- This recipe was developed and tested using large eggs. Other egg sizes will require different amounts of the filling ingredients.
- The time for this recipe assumes you already have hard boiled eggs (since this isn’t a recipe/method for making those).
Simple Stovetop Hard Boiled Eggs:
- Add eggs to a large pot and add water until it’s about 1 inch above the eggs.
- Bring to a boil.
- Once the water boils, turn OFF the heat, cover the pan with a lid, and keep it covered for 15 minutes.
- Keep in mind this time is an average, as all pots, eggs, and stoves have variables that can alter the exact time needed.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.