I devised an enticing version of Deviled Eggs that merges classic flavor with a spicy update. I combined sliced, crisp bacon, finely diced jalapeno, hard boiled eggs, Dijon mustard, mayonnaise, and apple cider vinegar for a tangy twist. Every bite is a playful blend of flavor that intrigues the palate.
I’m excited to share my take on Bacon Jalapeno Deviled Eggs which is a whole new twist on a classic appetizer. This recipe is perfect for spring, summer, or even Easter parties when you’re looking for something with a bit of a kick.
I start off with 12 large eggs, hard boiled and chilled, then mix up creamy mayo with a teaspoon of Dijon mustard and apple cider vinegar for that subtle tang. The real star of the dish is the 1 jalapeno pepper which i seed and finely dice to bring a punch of heat into every bite, plus there are 6 slices of crispy chopped bacon that add a smoky flavor i just love.
I season with salt and freshly ground black pepper and if you are into a little extra look, a pinch of paprika on top makes it pop. It’s a fun, exciting snack that’s sure to be a conversation starter at your next party.
Why I Like this Recipe
I like this recipe because it’s got that perfect mix of creamy egg yolks and crunchy bacon bits that makes every bite interesting. I also really enjoy the spicy little kick from the diced jalapeno – it adds a fun twist that sets it apart from the usual deviled eggs. Another thing is that it’s super simple to make yet feels fancy enough for parties and special occasions. Lastly, I love how the flavors come together to surprise my taste buds each time—it’s like every bite is a little celebration of bold, tasty flavors.
Bacon Jalapeno Deviled Eggs is like a cool twist on regular deviled eggs. They’re not your typical bland snack, they give a little kick that makes them great for spring, summer, or even Easter gatherings, and honestly, that’s just awesome.
Ingredients
- Eggs supply abundant protein and essential vitamins, making a rich, creamy base for the filling.
- Bacon delivers a smoky crunch and bold flavor, although it’s high in saturated fats.
- Jalapeño peppers add exciting spicy heat and fresh brightness, enhancing overall flavor.
- Mayonnaise provides a creamy, binding layer and smooth tanginess to round out flavors.
- Dijon mustard contributes a lively, subtle tang with a slight kick that enlivens the dish.
- Apple cider vinegar brightens the deviled eggs with tangy acidity and extra complexity in flavor.
- Salt and freshly ground pepper enhance the taste while a pinch of paprika adds color.
Ingredient Quantities
- 12 large eggs, hard boiled and chilled
- 6 slices bacon, cooked until crispy and chopped
- 1 jalapeno pepper, seeded and finely diced
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt to taste
- Freshly ground black pepper to taste
- A pinch of paprika (optional for garnish)
How to Make this
1. Hard boil the eggs by placing them in a pot and covering with water, then bring it to a full boil; once boiling, let simmer for about 10-12 minutes before cooling them in an ice bath.
2. Carefully peel the chilled eggs, and then slice each egg in half lengthwise.
3. Scoop out the yolks into a medium bowl, making sure to keep the whites intact for filling later.
4. Mash the yolks with a fork until smooth, then mix in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and freshly ground black pepper.
5. Stir in the finely diced jalapeño and the chopped crispy bacon, blending everything well.
6. Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity generously.
7. Give your creation a quick taste and adjust salt or pepper if needed.
8. If you like a bit more color and flavor, lightly dust a pinch of paprika on top of each deviled egg.
9. Chill the deviled eggs in the fridge for at least 30 minutes to let the flavors meld, then serve and enjoy!
Equipment Needed
1. A large pot to boil the eggs over your stove
2. A slotted spoon to safely remove the eggs from the hot water
3. A large bowl to make an ice bath for cooling the eggs
4. A knife to slice the eggs in half lengthwise
5. A medium bowl to scoop out and mash the egg yolks
6. A fork for mashing the yolks and mixing in the other ingredients
7. Measuring cups and spoons to accurately add the mayonnaise, Dijon mustard, and apple cider vinegar
8. A small spoon or piping bag to fill the egg white halves with the yolk mixture
9. A refrigerator to chill the finished deviled eggs for at least 30 minutes
FAQ
Bacon Jalapeño Deviled Eggs Recipe Substitutions and Variations
- Instead of bacon, you could use turkey bacon or even a plant-based substitute if you want something lighter
- If jalapeños are too spicy for ya, try using serrano peppers or Anaheim peppers for a milder kick
- Mayonnaise can be swapped out with Greek yogurt for a healthier twist, though it might be a bit tangy
- Dijon mustard can be replaced by yellow or spicy brown mustard if that’s what you have on hand
- You can use white wine vinegar or even a squeeze of lemon juice instead of apple cider vinegar
Pro Tips
1. Make sure the eggs are fully cooled after boiling so they peel easier and the whites dont break when you slice them in half.
2. Taste your yolk mix before filling the eggs so you can fine tune the salt and pepper right then, instead of having off flavors at the end.
3. Use bacon that’s extra crispy – if its not crunchy enough it might make the mix soggy, and you really want that nice crunch in every bite.
4. Let the filled eggs chill in the fridge for more than 30 minutes if you can, coz the longer they sit the more the flavors meld together which makes it taste even better.
Bacon Jalapeño Deviled Eggs Recipe
I devised an enticing version of Deviled Eggs that merges classic flavor with a spicy update. I combined sliced, crisp bacon, finely diced jalapeno, hard boiled eggs, Dijon mustard, mayonnaise, and apple cider vinegar for a tangy twist. Every bite is a playful blend of flavor that intrigues the palate.
6
servings
220
kcal
Equipment: 1. A large pot to boil the eggs over your stove
2. A slotted spoon to safely remove the eggs from the hot water
3. A large bowl to make an ice bath for cooling the eggs
4. A knife to slice the eggs in half lengthwise
5. A medium bowl to scoop out and mash the egg yolks
6. A fork for mashing the yolks and mixing in the other ingredients
7. Measuring cups and spoons to accurately add the mayonnaise, Dijon mustard, and apple cider vinegar
8. A small spoon or piping bag to fill the egg white halves with the yolk mixture
9. A refrigerator to chill the finished deviled eggs for at least 30 minutes
Ingredients
-
12 large eggs, hard boiled and chilled
-
6 slices bacon, cooked until crispy and chopped
-
1 jalapeno pepper, seeded and finely diced
-
1/3 cup mayonnaise
-
1 teaspoon Dijon mustard
-
1 teaspoon apple cider vinegar
-
Salt to taste
-
Freshly ground black pepper to taste
-
A pinch of paprika (optional for garnish)
Directions
- Hard boil the eggs by placing them in a pot and covering with water, then bring it to a full boil; once boiling, let simmer for about 10-12 minutes before cooling them in an ice bath.
- Carefully peel the chilled eggs, and then slice each egg in half lengthwise.
- Scoop out the yolks into a medium bowl, making sure to keep the whites intact for filling later.
- Mash the yolks with a fork until smooth, then mix in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and freshly ground black pepper.
- Stir in the finely diced jalapeño and the chopped crispy bacon, blending everything well.
- Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity generously.
- Give your creation a quick taste and adjust salt or pepper if needed.
- If you like a bit more color and flavor, lightly dust a pinch of paprika on top of each deviled egg.
- Chill the deviled eggs in the fridge for at least 30 minutes to let the flavors meld, then serve and enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 6
- Calories: 220kcal
- Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0.2g
- Polyunsaturated: 5.6g
- Monounsaturated: 7.2g
- Cholesterol: 382mg
- Sodium: 630mg
- Potassium: 210mg
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 15g
- Vitamin A: 560IU
- Vitamin C: 5mg
- Calcium: 63mg
- Iron: 1.8mg
