Classic deviled eggs get a twist with this spicy bacon version. Try these Jalapeno Deviled Eggs Wtih Bacon for your next party – the perfect appetizer no matter what time of year!
Here’s a trivia question for you: How did deviled eggs get their name?
Deviled eggs actually originated in Rome sometime during the 1700s and were often served as the first course of a meal. To “devil” something originally meant to cook something with lots of spices and seasonings. Since these eggs were usually prepared using a lot of mustard and pepper, they were referred to as “deviled eggs”.
The holiday season is just around the corner, and if you’re like most people, you’re going to need some appetizers for your next party or to bring as a side if you’re a guest. These deviled eggs are a great bet since almost everyone likes them, and they’re really easy (and FAST!) to pull together. Plus, you probably already have almost everything you need in your refrigerator!
Ingredients For These Jalapeno Bacon Deviled Eggs
These bacon jalapeno deviled eggs have many of the normal ingredients you're used to using, plus a few standouts:
- Hard-boiled eggs. These are of course the stars of the show. Make sure not to overcook your eggs. (How to tell? Overcooked eggs will have a gray ring around the yolk and will end up having a strong sulfur smell, something you definitely don't want, at a party or anytime. Follow my instructions for making perfect hard boiled eggs in the instant pot to avoid over-cooking them!)
- Dijon mustard. You can get creative here and use a different type of mustard for a unique taste. We love the classic dijon mustard in our deviled eggs, but yellow mustard would also work well.
- Mayonnaise. Choose your favorite mayo for these deviled eggs as the taste will really shine through.
- Spices. A simple blend of salt, pepper and paprika do the trick. Paprika is optional, but it adds a mild spicy smokey flavor to the eggs and gives them that classic deviled egg finish.
- Bacon. The bacon in these deviled eggs turns these deviled eggs from an appetizer into almost a meal, lol! Even just a small sprinkling adds a TON of extra flavor.
- Jalapeno. Spice, y'all. You know I love it and a small slice or two of jalapeno gives these eggs just the right amount of kick and crunch.
- Chives. Always such a great addition to deviled eggs.
How To Make These Jalapeno Deviled Eggs With Bacon
Making this delicious appetizer is super simple.
- Hard boil your eggs (an Instant Pot makes this process a breeze!), cut the eggs in half, and remove the yolk.
- Spice it up! Mash up the yolks, then add in a bunch of savory ingredients, like the classic mustard, mayo, and spices, then fill the egg white halves with your mixture. Top these with a dash of paprika and you’ve got yourself a classic deviled egg.
- Add the bacon. We like to take it one step further at our house. I add a touch of bacon, which lends an extra savory flavor (and why wouldn’t you add bacon to anything that you possibly can!).
- Add chives, and then a slice of jalapeño pepper for just a little bit of heat and some added crunch. Seriously – these are THE BEST deviled eggs ever!
How Long Are Deviled Eggs Good For?
These jalapeno bacon deviled eggs will last about 3 days in the fridge if you place them in an airtight container. Fair warning - they do start to get a bit stinky after the first day or two (as most deviled eggs do). Not that they’ll last that long!
If you make these Deviled Eggs With Bacon And Jalapeno, let me know in the comments below. And, snap a photo and tag me on Instagram! I’d love to see your creation and hear what you think!
More Great Appetizers
- Oven-Roasted Garlic
- Apple Chips With Maple Tahini Dip
- Fig, Cream Cheese And Honey Toasts
- Pear And Cheddar Hand Pies
- Oven-Baked Parmesan Carrot And Parsnip Fries
Recipe
Deviled Eggs With Bacon And Jalapeno
Ingredients
- 12 large eggs
- 2 tsp dijon mustard
- ⅓ cup mayonnaise
- salt and pepper to taste
- ½ teaspoon paprika
- 3 strips bacon, cooked and crumbled
- 1 tablespoon chives, finely chopped
- 1 jalapeno, finely sliced
Instructions
- Add eggs to a large pot and bring to a boil over medium heat. Boil for 3-5 minutes, then turn off burner and allow eggs to sit in hot water for an additional 10 minutes. (Alternatively, you can hard-boil your eggs in an Instant Pot, which is super easy and makes them easy to peel. (See note below if you'd like to cook your eggs the easy way in the Instant Pot!)
- Drain eggs and immediately submerge them in an ice bath. The ice bath will help stop the eggs from continuing to cook and can help make them a little easier to peel.
- Once eggs are cooled, peel them, slice them in half, and remove the yolk from each egg.
- Place the yolks, mustard, mayo, salt, and pepper in a bowl and mash well with a fork until all ingredients are smooth and combined.
- Scoop small amounts of the yolk filling into your egg white halves. (If you want to get fancy, you can spoon the mixture into a ziplock bag, cut off one of the corners, and pipe the mixture into the egg halves.)
- Sprinkle the eggs with paprika, then top each one with a few crumbles of bacon, chives, and a slice of jalapeno.
Notes
Shane says
The jalapenos provided a balanced level of heat complemented by the crunch from the bacon. I added some paprika to enhanced the dish with an additional hint of spicy smokiness and I loved it. Definitely a new favorite appetizer for me!
Sarah Jenkins says
Love the paprika addition! Will have to try that next time!