Bacon Jalapeño Deviled Eggs
Bacon Jalapeño Deviled Eggs make the perfect appetizer or side dish for any occasion. The spicy and savory flavor makes them a crowd favorite.
Servings: 12
Cost: $3.43, $0.29 per Servings
Ingredients
- 6 large eggs
- 4 slices bacon cooked and crumbled (divide into 2 portions)
- 3 jalapeno peppers seeded and finely diced (divide into 2 portions)
- ¼ cup Mayonnaise
- 1 teaspoon Yellow Mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Smoked paprika for garnish
Instructions
- Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat. Remove from the heat, cover, and let sit for 12 minutes.
- Drain the hot water and run cold water over the eggs. Once cool enough to handle, peel and cut the eggs in half lengthwise.
- Remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until crumbly. Add the mayonnaise, mustard, garlic powder, salt, black pepper, half of the crumbled bacon, and half of the diced jalapeños. Mix until smooth and well combined.
- Spoon or pipe the yolk mixture into the egg white halves.
- Garnish with smoked paprika, the remaining bacon, and the remaining jalapeños.
- Refrigerate for at least 30 minutes before serving.
Notes
Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to blend together.
Store any leftovers in an airtight container for up to 3-4 days.
Nutrition
Calories: 96kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 163mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.5mg
