Deviled Eggs Bacon Jalapeño (Print Version)

Egg halves filled with a creamy, smoky mixture, topped with bacon and jalapeño for extra crunch.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 1/8 teaspoon garlic powder
06 - 1/8 teaspoon smoked paprika, plus more for garnish
07 - Salt, to taste
08 - Black pepper, to taste

→ Garnish

09 - 3 slices bacon, cooked until crisp and finely chopped
10 - 1 small fresh jalapeño, seeded and finely diced
11 - 1 tablespoon fresh chives, finely chopped (optional)

# Steps to Follow:

01 - Arrange eggs in a single layer in a saucepan. Cover with cold water by 1 inch and bring to a boil over medium-high heat. Once boiling, cover saucepan, remove from heat, and let eggs stand for 10 to 12 minutes.
02 - Transfer eggs to a bowl filled with ice water for at least 5 minutes to halt cooking. Gently peel cooled eggs.
03 - Slice eggs lengthwise and carefully remove yolks. Place yolks in a mixing bowl; arrange egg whites on a serving platter.
04 - Mash yolks thoroughly with a fork. Incorporate mayonnaise, Dijon mustard, white wine vinegar, garlic powder, smoked paprika, salt, and black pepper. Blend until mixture is smooth and creamy.
05 - Fold in half of the chopped bacon and half the diced jalapeño into the yolk mixture.
06 - Pipe or gently spoon the yolk mixture into the hollowed egg whites.
07 - Top filled eggs with reserved bacon and jalapeño. Sprinkle additional smoked paprika and chives, if desired.
08 - Refrigerate assembled eggs until ready to serve.

# Additional Tips::

01 -
  • Uses everyday ingredients that are easy to find and budget friendly
  • Takes just over half an hour for a full tray of crowd-pleasing appetizers
  • Naturally gluten-free and easy to make ahead
02 -
  • High in protein and naturally gluten free
  • Ideal for making ahead as filling can be prepared the day before
  • Easily customizable with more or less jalapeño to adjust the heat
03 -
  • Always use a clean piping bag or spoon to fill your eggs to keep the filling fluffy
  • Peeling eggs under running water helps the shells slip away with less hassle
  • Never skip the ice bath it really makes peeling easier and keeps eggs perfectly tender

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