Best Bacon Jalapeno Deviled Eggs

Let’s talk about deviled eggs – but not just any regular ones. These bacon jalapeño deviled eggs have become my go-to party appetizer. I love bringing them to backyard BBQs and game day gatherings, where they disappear faster than I can set down the plate.

I started making these a few years ago when I wanted to give classic deviled eggs a bit more kick. Adding crispy bacon and fresh jalapeños turned out to be exactly what they needed. The best part? They’re super easy to make ahead of time, which means less stress when you’re trying to get ready for guests.

If you’re worried about the heat level, don’t be. You can easily adjust the amount of jalapeño to match your taste. And trust me, even folks who usually pass on spicy food end up coming back for seconds when these are on the table.

What Kind of Jalapeños Should I Use?

For deviled eggs, you’ve got options when it comes to jalapeños – fresh, pickled, or even canned will work here. Fresh jalapeños will give you the brightest flavor and most reliable heat level, while pickled ones add a tangy kick that some folks really enjoy. When picking fresh jalapeños at the store, look for firm, smooth peppers with deep green coloring and no soft spots. If you’re worried about the heat, remember that removing the seeds and white membrane inside the pepper will tone down the spiciness while keeping that classic jalapeño flavor. For those who aren’t sure about their heat tolerance, start by adding half the amount called for – you can always add more, but you can’t take it away once it’s mixed in.

Options for Substitutions

This recipe can be tweaked in several ways to match your taste or what you have in your kitchen:

• Mayo and sour cream: You can use all mayo or all sour cream instead of the mix. Greek yogurt works great too if you’re looking for a lighter option – just know it might taste a bit tangier.
• Ranch flavoring: No ranch seasoning? Mix in 1/4 teaspoon each of dried dill, garlic powder, and onion powder instead. Italian seasoning can work in a pinch too.
• Jalapeños: If jalapeños are too spicy, try diced green chilies or bell peppers for less heat. For more kick, serrano peppers are a good choice. Remember to remove the seeds if you want it milder.
• Bacon: Turkey bacon works fine here, or you could use crispy prosciutto. For a meat-free version, try crushed potato chips or french fried onions for that needed crunch.
• Yellow mustard: Dijon mustard can replace yellow mustard – just use a bit less as it’s stronger. Whole grain mustard adds nice texture too.
• Paprika: Regular paprika can be swapped with smoked paprika for a smoky twist, or chili powder for extra heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when making deviled eggs is getting perfectly cooked egg yolks – overcooked eggs will have that dreaded green ring around the yolk and a sulfuric taste, so place your eggs in already boiling water and cook for exactly 10 minutes before transferring to an ice bath.

When it comes to the filling, a common mistake is not mashing the yolks finely enough before mixing with other ingredients – take the extra time to press them through a fine-mesh strainer or really mash them with a fork for the smoothest, creamiest filling.

Temperature control matters too – working with room temperature ingredients (especially the mayo and sour cream) will help everything blend together more smoothly, and chilling the filled eggs for at least 30 minutes before serving allows the flavors to meld.

For the crispiest bacon topping, cook it until very crispy and chop it just before serving, as pre-crumbled bacon can become soft in the refrigerator, and when handling jalapeños, wear gloves or coat your hands with oil to prevent the capsaicin from burning your skin.

What to Serve With Deviled Eggs?

These spicy deviled eggs make a perfect appetizer or party snack, and they pair really well with other casual finger foods. I like to serve them alongside some fresh veggie sticks and ranch dip to balance out the richness of the eggs. Since these have a kick from the jalapeños, having some cool and crisp items like cucumber rounds or celery sticks nearby is always a good idea. For a complete party spread, try adding some chips and dip, a cheese board, or some simple sliced meats – these eggs fit right in with typical game day or potluck fare.

Storage Instructions

Prepare Ahead: You can make these deviled eggs up to 24 hours in advance. Just keep the filling and egg whites separate – pipe the filling into the whites just before serving. This helps prevent the eggs from getting soggy and keeps everything fresh.

Keep Cool: If you’ve already assembled your deviled eggs, place them in an airtight container in the fridge for up to 2 days. Pro tip: save the bacon and jalapeño toppings until right before serving to keep them nice and crispy. The eggs taste best when they’re cold!

Transport: Taking these to a party? Use a deviled egg carrier or place them in a container with a tight-fitting lid. If you don’t have a special carrier, line your container with paper towels to prevent sliding. Keep them chilled with an ice pack if you’re traveling more than 30 minutes.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 20-25 g

Ingredients

• 6 strips of bacon
• 12 large eggs, hard boiled and peeled
• 1/3 cup mayo
• 2 tablespoons sour cream (or use extra mayo)
• 2 tablespoons yellow mustard
• 1 teaspoon ranch flavoring
• 1/2 teaspoon paprika (plus additional for topping)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/3 cup finely chopped jalapeños (typically 2-3 large peppers)
• Crumbled bacon
• Jalapeño rounds
• Sprinkle of paprika

Step 1: Cook and Prepare the Bacon

Start by cooking the bacon slices.

You can use any method you prefer, but baking works well.

Preheat your oven to 350°F (175°C) and bake the bacon on a baking sheet for about 20-30 minutes, or until it’s nice and crispy.

Once cooked and cooled, either chop the bacon into small pieces or use a food processor to create crumbles similar to bacon bits.

Reserve a small portion of the crumbles for garnish later.

Step 2: Prepare the Hard-Boiled Eggs

Take your hard-boiled eggs and slice each in half lengthwise, creating oval halves.

Gently remove the yolks; you can use the back of a small spoon for this task.

Place the yolks in a separate mixing bowl.

Step 3: Make the Egg Yolk Filling

Puree, grate, or mash the egg yolks until smooth.

Add mayonnaise, sour cream, mustard, ranch seasoning, paprika, salt, pepper, chopped jalapeños, and the bacon crumbles (excluding the reserved garnish amount) into the bowl with the yolks.

Stir the mixture well to create a creamy, yet not runny, filling.

Step 4: Assemble the Deviled Eggs

Transfer the egg yolk filling to a piping bag fitted with a piping tip, or use a resealable plastic bag with a small corner snipped off.

Pipe the filling neatly into the hollow centers of the egg whites.

Alternatively, use a spoon to dollop the filling into the egg whites.

Step 5: Garnish and Serve

Just before serving, give the deviled eggs a light dusting of paprika, then sprinkle them with the reserved bacon crumbles.

Top each egg half with a small slice of jalapeño pepper for extra flavor and presentation.

Serve your deviled eggs and enjoy the delightful mix of flavors and textures!