Deviled eggs are one of those staples that any holiday meal wouldn’t be complete without. This recipe for Jalapeno Deviled Eggs also includes bacon for an unexpected surprise that makes them totally addictive.
In our family we have a pretty cutthroat egg decorating contest the night before Easter (I’ll be honest- this is an adult thing we usually end up doing after the kids have gone to bed haha) and the next day those eggs have become our deviled eggs.
Jalapeno Deviled Eggs are a twist on the traditional
The classic way to make deviled eggs is with mayonnaise, mustard, and pickle relish, but there are so many variations on the original recipe! In my opinion, deviled eggs look most striking when piled up with garnishes, so get crazy with it!
This variation uses pickled jalapenos in place of the pickle relish so they have the same acidity with a little added spice. I also topped them with lots of bacon because, let’s be honest… Everything is better with bacon.
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
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Really, the only tricky part to making deviled eggs is the technique for boiling them. Look on Pinterest and you’ll find a gazillion ways to do this. After trying most of those gazillion methods we finally settled on this one, and it works every time, without fail.
Foolproof Method for Hard Boiled Eggs
- Place the eggs carefully in a bowl of hot tap water for 8-10 minutes. This takes the chill off and reduces the chance of breakage.
- Using a pot big enough to have a single layer of eggs on the bottom, bring about 2-3″ of water to a boil.
- Reduce heat to medium (you don’t want the water boiling so hard that it bounces the eggs around on the bottom of the pot – they’ll break).
- Lower the eggs into the water gently on a large spoon and cook for 15 minutes.
- Remove the eggs and put them back into the original bowl of water to cool for 10 minutes.
- Crack on counter and peel.
If you’ve ever made deviled eggs before, the rest is pretty self-explanatory. Slice the eggs lengthwise and carefully scoop out the yokes. Mash them together with the mayonnaise, mustard, jalapenos, salt, and pepper. Add the yokes back into the whites and top with crumbled bacon, finely chopped cilantro, and paprika.
How to fill the egg with the yolk mixture and keep it pretty
Just using a spoon or two (and maybe a fingertip) can get messy and it looks messy too.
For a super simple method using something you already have just fill a baggie with the yolk mixture and cut one of the corners off the bag to squeeze it through.
To get a little fancier, but still keep it easy use a disposable pastry bag with a decorating tip inserted. We love our Wilton 1-M tip for all types of applications (like decorating cupcakes), but you could choose another one out of your tip collection. Experiment with different looks!
Jalapeno Deviled Eggs balanced with another variety
If you love variations on classic deviled eggs you’ll also want to try our Garlic Herb Deviled Eggs. A platter with two choices is always a hit when you have a crowd.
This recipe made the suggested list for the Backyard BBQ Menu Ideas. You’ll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.
Bacon Jalapeno Deviled Eggs
- 1/3 cup bacon, crumbled
- 6 eggs
- 8-10 slices picked jalapeno, minced
- 1 teaspoon yellow mustard
- 1/4 cup mayonnaise
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 teaspoon cilantro, finely chopped
- Place the eggs in a bowl of hot tap water while you bring 2-3″ of water to a boil in a pot.
- Reduce heat to medium and after it stops boiling carefully lower eggs into pot with a spoon.
- Cook for 15 minutes and then place eggs back in original bowl of water.
- Wait ten minutes and then crack eggs on counter.
- Peel eggs and cut in half.
- Scoop out the egg yolks into a mixing bowl and mash. Add mayonnaise, mustard, jalapenos, salt and pepper.
- Mix until smooth and fill crevice in eggs with mixture, piping if desired.
- Garnish with paprika, crumbled bacon and cilantro.