If you’re like me and have been known to smash a dozen deviled eggs on your own, you will love this simple, classic summer picnic recipe. Deviled eggs are one of my favorite party foods any time of year. This version with spicy jalapeño and crispy, salty bacon is such a fun twist. You won’t be able to stop eating them!
I love using fresh jalapeños in this recipe but you can definitely use pickled that are probably hanging out in your fridge. You for sure want to make sure that you use good mayonnaise. I highly recommend Duke’s or Sir Kensington’s. Skip the Miracle Whip on this one. I like it on sandwiches but it just doesn’t cut it for me when it comes to deviled eggs.
Deviled eggs are incredibly easy and inexpensive to make and are always a crowd pleaser. Whether you’re making them for a get together or just a fun snack for a relaxed weekend at home, any day is a perfect occasion to have deviled eggs!
The hardest part of this recipe is getting perfect, clean peel boiled eggs. I recommend placing your eggs in a large saucepan and covering with at least an inch of water. Add a pinch of baking soda to the water and bring it to a rolling boil. Once the water is boiling, turn off heat, cover and let stand for 12 minutes. Remove eggs and plunge into an ice bath. Let them cool completely before peeling. The peel should come off easily. If it’s a bit sticky, run under cool water to help it come off.
You can fill the egg white halves using a small spoon but I highly recommend using a piping bag to make them look neat and keep it relatively mess free. Pro tip: cut off a small piece of the corner of a plastic sandwich baggie and use that as a disposable piping bag!
Bacon Jalapeño Deviled Eggs
- 6 large eggs
- 4 tbsp mayonnaise
- 1½ tsp dijon mustard
- 2 tbsp finely minced jalapeño peppers
- 2 tbsp white vinegar
- 3 slices cooked crispy bacon
- Cut fully cooled, peeled hardboiled eggs lengthwise down the center. Carefully remove yolks and add to a bowl. Set aside whites.
- Soak minced jalapeño in vinegar for at least 10 minutes (you can do this while you're boiling the eggs)
- Mash egg yolks, mayo and mustard together with a fork until smooth.
- With a fork, fish about ¾ of the jalapeño peppers out of the vinegar and stir into yolk mixture.
- Fill the eggs with the yolk mixture by dolloping with a spoon or using a piping bag. Sprinkle remaining jalapeños on top.
- Cut or break each slice of bacon into 4 "chips" and nestle in the filling.