Classic deviled eggs get a twist with this spicy bacon version. Try this deviled egg recipe for your next party – the perfect appetizer no matter what time of year!
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.