These jalapeno deviled eggs are creamy, smoky, and perfectly spicy! Made with cream cheese, crispy bacon, and fresh jalapeños, they’re like a jalapeño popper in deviled egg form and are ready in just 30 minutes.
Jump to:
- Why You’ll Love These Deviled Eggs With Bacon And Jalapeno
- Ingredient Information And Substitutions
- How To Make Deviled Eggs With Jalapeño Peppers
- Frequently Asked Questions
- Tips For Making Bacon Jalapeno Deviled Eggs
- What To Serve With This Easy Deviled Eggs Recipe
- Other Tasty Appetizer Recipes To Try
- Jalapeno Deviled Eggs
Why You’ll Love These Deviled Eggs With Bacon And Jalapeno
No matter how much I’ve eaten, I always have room for deviled eggs. There’s just something about that creamy, flavorful bite that keeps me coming back for more. And the best part? There are a million ways to put a fun twist on this appetizer.
This particular recipe is inspired by one of my favorite party snacks — jalapeño poppers. It really takes traditional deviled eggs to the next level! Each bite has the rich creaminess of cream cheese, the smoky crunch of bacon, and just the right amount of heat from fresh jalapeños.
Make them for your next picnic, use up leftover Easter eggs, or add a little spice to brunch. You can even take them to a game day gathering or just snack on them at home! Here’s why you’ll love them:
- Creamy, smoky, and a little spicy
- A fun twist on a classic
- Ready in just 30 minutes
- Perfect for any occasion
- A guaranteed crowd-pleaser
Ingredient Information And Substitutions
- Eggs- Large eggs work best for this recipe.
- Cream cheese- Adds richness and creaminess to the filling. For a bolder flavor, try adding shredded sharp cheddar, Pepper Jack, or Gouda.
- Mayonnaise- Helps create a smooth and creamy filling. If you don’t like mayo, try sour cream or Greek yogurt.
- Apple cider vinegar- Adds a little tang! White vinegar or lemon juice works too.
- Jalapeños- You’ll need two: one minced (with seeds removed for less heat) and one sliced for garnish. Swap with pickled jalapeños for a slightly tangy kick without too much heat.
- Bacon- Crispy, crumbled bacon adds the perfect smoky touch. Turkey bacon is a good alternative, while smoked or peppered bacon adds an extra layer of flavor.
- Salt & pepper- Adjust to taste.
How To Make Deviled Eggs With Jalapeño Peppers
Step 1: Boil & peel the eggs.
Place eggs in a pot, cover them with cold water, and bring to a boil. Once boiling, cover, reduce heat to low, and simmer for 13 minutes. Then, transfer them to an ice bath to cool completely before peeling.
Step 2: Make the filling.
Slice the eggs in half lengthwise and pop the yolks into a bowl. Mash them up with cream cheese, mayo, vinegar, minced jalapeño, and most of the crumbled bacon. Stir everything together until nice and smooth.
Step 3: Fill and garnish.
Spoon or pipe the filling back into the egg whites. Sprinkle on the rest of the bacon and add a fresh jalapeño slice on top for a little extra kick.
Step 4: Chill and serve!
Pop them in the fridge until you’re ready to serve. Then, dig in and enjoy!
Frequently Asked Questions
The term "deviled" dates back to the 18th century and was used to describe spicy or zesty foods. Since traditional deviled eggs often include mustard, vinegar, or other tangy ingredients, the name stuck!
For an ultra-creamy texture, use a hand mixer or food processor to blend the yolk mixture instead of mashing by hand.
Yes! You can prep them up to 2 days in advance. Store the egg whites and yolk mixture separately, then fill them right before serving for the best texture.
No more than 2 hours! To be extra safe, keep them chilled on a plate set over ice, especially if serving at a party.
Tips For Making Bacon Jalapeno Deviled Eggs
- Eggs are easier to peel under cold running water. Using eggs that are a few days old (instead of super fresh ones) also makes peeling easier.
- Want it milder? Remove the seeds and membranes from the jalapeños. Or, leave them in or add a dash of cayenne for more heat
- Swap the jalapeño slices for chives, smoked paprika, or even crispy fried onions for a little crunch.
- No one likes soggy bacon! Cook it until extra crispy, then let it drain on a paper towel before crumbling.
- Use a piping bag for fancier presentation. It's less messy too! You can use a fancy piping tip if you have one, or simply snip the corner off a plastic baggie.
- Garnish like a pro. A sprinkle of smoked paprika, chives, or even crispy fried onions can take these deviled eggs to the next level.
- Ingredients to prep ahead- Boil and peel the eggs in advance.
- Leftovers and storage- Store in an airtight container for up to 4 days, but note that they don’t freeze well.
What To Serve With This Easy Deviled Eggs Recipe
Deviled eggs are always a hit at any gathering, whether it’s a casual brunch, a game day party, or a holiday spread. These deviled eggs have a little extra spice, which makes them perfect alongside a mix of fresh, creamy, and savory dishes. If you’re serving them as part of a party spread, pair them with other finger foods and dips. For a bigger meal, the jalapeño deviled eggs make a fantastic appetizer before grilled meats, salads, or even a cozy bowl of soup. Here are a few of my favorite pairings:
- Brown Sugar Bacon Wrapped Lil Smokies
- Crescent Roll Veggie Pizza
- Easy Slow Cooker Pulled Pork
- Mom's Creamy Scalloped Potatoes
Other Tasty Appetizer Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Jalapeno Deviled Eggs
Ingredients
- 6 large eggs, hard boiled and peeled
- 2 ounces cream cheese
- 3 Tablespoons mayonaisse
- 1 teaspoon apple cider vinegar
- 2 large jalapeno peppers, one sliced and one with the seeds removed, minced and divided (you can also leave the seeds if you want it to be extra spicy)
- 6 slices bacon, cooked, crumbled and divided
Instructions
- Carefully slice the eggs in half the long way and place the yolks into medium mixing bowl.
- Rinse and pat dry the egg whites and set aside.
- Into the bowl off egg yolks add cream cheese, mayonnaise, vinegar, all of the minced jalapeno, and all of the bacon except for 1 Tablespoon. Mix well until fully combined.
- Place the mixture into a sandwich size plastic zipper bag and snip off the end. Use that to "pipe" the mixture into the egg whites.
- Sprinkle on remaining bacon and place a slice of the other jalapeno pepper into the top of each yolk. Refridgerate until you're ready to serve.
Video
Notes
- Eggs are easier to peel under cold running water. Using eggs that are a few days old (instead of super fresh ones) also makes peeling easier.
- Want it milder? Remove the seeds and membranes from the jalapeños. Or, leave them in or add a dash of cayenne for more heat
- Swap the jalapeño slices for chives, smoked paprika, or even crispy fried onions for a little crunch.
- No one likes soggy bacon! Cook it until extra crispy, then let it drain on a paper towel before crumbling.
- Use a piping bag for fancier presentation. It's less messy too! You can use a fancy piping tip if you have one, or simply snip the corner off a plastic baggie.
- Garnish like a pro. A sprinkle of smoked paprika, chives, or even crispy fried onions can take these deviled eggs to the next level.
- Ingredients to prep ahead- Boil and peel the eggs in advance.
- Leftovers and storage- Store in an airtight container for up to 4 days, but note that they don’t freeze well.
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