Deviled eggs are the perfect, easy to make appetizer for any occasion. Jazz up this traditional dish with this bacon jalapeño deviled egg recipe.
This post was originally published in July 2020. It was updated in December 2022 with new photos, step by step instructions and an improved recipe.
Whether it’s brunch, a cocktail party, summer picnic, Easter, Thanksgiving, Christmas – the time is always right for deviled eggs. I know I always get excited when I see a tray of these classic favorites at a party.
This delicious twist on traditional deviled eggs kicks it up a notch with the addition of spicy jalapeño peppers and crispy, smoky bacon. Make extra because your guests will be gobbling these up in no time!
One of the best things about deviled eggs is how easy they are to make. You only need a few simple ingredients to turn an everyday egg into a delicious appetizer that is sure to wow your guests!
- Eggs – fresh large eggs will give you the most attractive results.
- Mayonnaise – use good quality mayo as this makes up the base for the filling.
- Dry ground mustard – I prefer to use ground dry mustard in this recipe as we’re adding more liquid with some of the pickled jalapeño brine. If you don’t have it on hand substitute prepared dijon mustard.
- Bacon – I always have a few packs of Butcher Box bacon on hand!
- Pickled jalapeños – briny pickled peppers add great flavor to the filling. I used a medium heat variety for this recipe. Adjust the amount of chopped jalapeño and brine in the recipe to your taste depending on the heat level of your jarred peppers.
- Fresh jalapeños – a thin slice of fresh pepper is a necessary garnish for presentation and added flavor and texture.
- Smoked paprika – a sprinkling of smoked paprika adds great color and a little hint of smokiness.
How to make perfect hard-boiled eggs
The hardest part about making deviled eggs is making perfect, easy to peel hard-boiled eggs. Follow these tips!
- Place eggs in a large pot and fill will cool water until it reaches about an inch over the top of the eggs.
- Bring eggs to a rolling boil, turn off the heat, cover and let the eggs sit in the hot water for exactly 12 minutes.
- Using a slotted spoon, transfer the cooked eggs to a bowl full of water and ice cubes and let them sit in the ice bath for another 14 minutes.
- To peel, turn the egg upright and gently tap the bottom, larger end on a hard, flat surface. Turn the egg on its side and gently roll it to crack and loosen the shell. Peel starting from the bottom, being sure to slip under the thin membrane between the whites and the shell. If the peel sticks at all, run some cold water over it while you remove the peel. Pat the cooked, peeled eggs dry with paper towels if necessary before moving to the next steps.
Peeling hard boiled eggs is hardly ever perfect. I always make a few extra in case one or two don’t make the cut. Nothing wrong with having a few extra eggs on hand for snacking while you’re making these – perfect for sampling the filling!
How to cut hard-boiled eggs for deviled eggs
Once your eggs are peeled, the next step is to cut them in half and remove the yolk. You can do this by cutting lengthwise down the center of each egg or try this flat bottom method that is a total game changer!
Start by using a sharp knife to slice off about an ⅛ inch slice from each end of the egg. Set pieces aside. Cut the egg crosswise in the middle and remove the yolk. Add the cooked yolks to a medium bowl as you go. Take the small slivers and place inside each egg half to create a little flat bottom cup shape.
I love this genius deviled egg hack because it looks beautiful and it creates a flat bottom so that the hollowed egg whites sit perfectly upright and don’t slide around on the plate. Absolutely genius pro tip if you ask me!
Making the filling
Once your egg white halves are prepped, it’s time to make the filling. In a medium bowl, mash egg yolks, mayonnaise, chopped pickled jalapeños, brine, chopped cooked bacon and dry mustard together with a fork until well combined.
If you have a pastry bag, you can use this to easily pipe in the filling. If you don’t, no worries, you can easily make a piping bag out of a ziplock plastic bag. Simply place a bag inside of a tall drinking glass with the corner of the bag in the bottom of the glass. Fold down the rest of the Ziploc bag over the edges of the glass and spoon mixture into the bag. Press out the air, give it a twist to close it and snip off about ¼ inch of corner tip of the bag with scissors. Voila!
To fill the white halves, gently squeeze the piping bag to release the filling. If it seems clogged, don’t force it or you’ll risk having a filling explosion all over your pretty presentation. Gently dislodge the the clog with a knife and then proceed. Be sure to finely chop your ingredients in the filling so it’s easy to pipe!
Once all of your eggs are filled, sprinkle with smoked paprika and top them with small pieces of crispy bacon and thin slices of jalapeño.
Storing and transporting deviled eggs
Deviled eggs will keep well in the fridge in an airtight container for up to four days.
Transporting deviled eggs can get a bit tricky but using the flat bottom egg cup method (see above) helps with slippage. You can also use a dot of filling as a paste on your serving tray to help hold them in place.
If transporting them still freaks you out, I often bring the hollowed egg cups, plastic bag of filling and garnishes with me to the party and quickly assemble them on site if it’s feasible. This way, you eliminate the risk of a mishap and you don’t have to worry about remembering to bring home your serving platter!
What to serve with deviled eggs
Deviled eggs make a great party appetizer to complement any spread. You can serve them with:
- Sandwiches and potato chips
- Assorted veggie tray with dip
- Charcuterie boards
- If you’re lucky enough to have leftover deviled eggs, they make a great lunch with a side green salad.
More party appetizers you will love
- Smoked Salmon Spread
- Lump Crab Cakes with Remoulade Sauce
- Butter Board
- Asian Chicken Wings
- Peri Peri Chicken Wings
Bacon Jalapeño Deviled Eggs
- 8 large eggs hard boiled
- 5 tablespoons mayonnaise
- ¾ teaspoon dry ground mustard
- 3 tablespoons medium heat chopped pickled jalapeños
- 2 tbsp pickled jalapeño brine
- 5 pieces cooked crispy bacon
- 1 fresh jalapeño pepper
- smoked paprika to taste
- Prepare the hard boiled eggs according to post directions.
- Add cooked egg yolks, mayonnaise, dry ground mustard, 3 pieces finely minced cooked bacon, chopped pickled jalapeños and brine to a medium bowl and use a fork to mash together until well combined.
- Using a piping bag or Ziplock with the corner cut off, fill each hollowed out egg white half with yolk mixture.
- Break remaining 2 pieces of bacon into 16 even sized chips. Thinly slice fresh jalapeño.
- Sprinkle each egg half with smoked paprika and garnish with a bacon chip and slice of sliced fresh jalapeño.
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