Smoky with a just right “bite of heat” from jalapeno pepper, these Deviled Eggs with Bacon and Jalapeno are a delicious twist from the classic deviled egg.
Deviled Eggs will forever be a timeless appetizer finger food option for any occasion. And so fun to play with the flavors. Like these Spicy Deviled Eggs, or these Mexican Deviled Eggs with Chorizo.
What You Can Expect From This Recipe
People go crazy over deviled eggs, and it seems within minutes of hitting the table, they disappear. I’m pretty sure you can never bring too many. It’s the ultimate idea for any pot-luck or gathering thrown your way. They’re simply flat-out fun.
So what you can expect is a delicious appetizer that is about to make you very popular.
This deviled egg filling is seasoned with a spicy rustic mustard, and combining a little bit of sour cream to the traditional mayo filling, which adds a bit of milky acidic tang.
Bacon bits and fine diced raw jalapeno peppers join forces to bring a Western flair and spicy note.
I’ve made deviled eggs so many times in my life that I could practically make them in my sleep. I’ll show you an easy way to remove the yolks from the whites and how to fill the egg whites.
You will not find any complicated piping bag instructions. I’m against using a piping bag for deviled eggs. Who wants them to look like you purchased them from the grocery store? Deviled eggs are a rustic homemade appetizer, which simply requires using a kitchen fork and a bowl and a grapefruit spoon. It doesn’t get any easier than that.
With that said, let’s make Deviled Eggs with Bacon and Jalapeno.
Ingredients You’ll Need
- Bacon: We all know that bacon makes everything better. This recipe calls for 4 slices thick cut bacon, fried or baked until just starting to crisp. Using thick sliced bacon will result in a more substantial bacon experience.
- Mayo: Good quality mayonnaise such as Hellmans, Best Foods or Dukes.
- Spicy Mustard: Spicy brown mustard works well for this recipe. French’s is a brand that is readily found on your condiment aisle at the grocery store.
Step By Step Instructions
How to make Deviled Eggs With Bacon and Jalapeno … it’s easy.
- Step 1: Hard boil the eggs. For me, the easiest way is to use this Instant Pot Recipe. Or cover eggs with cold water in a saucepan. Place the eggs on low heat and gently bring them to a simmer. Simmer for about 1 minute, then remove from heat and cover the pan. Let them steep for 15 – 17 minutes. Place eggs in an ice bath.
- Step 2: Cut the bacon into small pieces and fry until almost done. Add the chopped jalapeno and sautee just long enough to soften. About 1 minute. Set aside.
- Step 3: Using a sharp knife, slice the hard boiled eggs length-wise.
- Step 4: Use the tip of the knife to pop the egg yolks from the whites into a bowl. Add the mustard, mayonnaise, sour cream, sugar, cooked bacon bits and jalapeno peppers to egg yolks. Reserve about ⅛ cup of the peppers and bacon to garnish the deviled eggs.
- Step 5: Using the back of a fork, mash and mix the ingredients until smooth. Set aside.
- Step 5: I like to use a grapefruit spoon to pat and fill the egg whites with the deviled egg mixture. Use tweezers or your fingers to sprinkle on reserved bacon and jalapeno peppers for garnish.
Questions You May Have
Yes. You can make deviled eggs a couple of days in advance. Just store them on a plate covered with plastic wrap in the refrigerator.
Since there’s mayonnaise involved, foodsafety.gov recommends not to leave them at room temperature over 2 hours.
I like to deseed and devein the jalapeno peppers before dicing and cooking. The seeds and veins are where all of the heat lies. You’ll still get that wonderful jalepeno pepper flavor without the heat. Leave the seeds and veins if you want an exciting hot experience.
Tips For Success
- Use an Instant Pot For Hard Boiled Eggs: My Instant Pot has been worth it’s weight in gold when it comes to turning out perfect hard boiled eggs – every time! If using stove top, cover the eggs with cold water, slowly bring them to a boil. Let simmer for 1 minute, remove from heat and cover the pan. Let them sit in the hot water for 15 minutes, or if you’re at high altitude like me, 18 minutes. Transfer them to an ice bath, gently breaking the shells as they cool.
- The Knife Matters: Use a sharp knife to cut the eggs for a clean appearance. Don’t use a serrated knife which will leave line marks on the flat edges of the eggs.
- Filling Deviled Eggs: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.
- Use Tweezers: I have a set of kitchen tweezers that I received through Culinary School. They come in handy for many projects, but especially for this one. They work great to place the little bacon laces on top of the eggs. Regular tweezers or nimble fingers also work.
More Popular Finger Food Appetizers
And if you’re looking for more party food appetizer recipes, check out my Appetizer Category. You’ll find lots of great party food, including the most popular on my site for my Smoked Salmon Platter – easy, showy and impressive
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Deviled Eggs with Bacon and Jalapeno
Ingredients
- 10 large Eggs Hard boiled
- 1 Tablespoon Sour Cream
- 2 Tablespoon Whole Grain Dijon Mustard
- 5 Tablespoons Mayonnaise
- ½ teaspoon Sugar
- 4 slices Thick Cut Bacon
- 1 – 2 Jalapeno Peppers tops removed, veins and seeds remoed (for heat) and diced.
Instructions
- Hard boil the eggs. For me, the easiest way is to use this instant pot recipe. Or cover eggs with cold water in a saucepan. Place the eggs on low heat and gently bring them to a simmer. Simmer for about 1 minute, then remove from heat and cover the pan. Let them steep for 15 – 17 minutes. Place eggs in an ice bath.
- Cut the bacon into small pieces and fry until almost done. Add the chopped jalapeno and sautee just long enough to soften. About 1 minute. Set on a paper towel to drain.
- Using a sharp knife, slice the hard boiled eggs length-wise.
- Use the tip of the knife to pop the egg yolks from the whites into a bowl. Add the mustard, mayonnaise, sour cream, sugar, cooked bacon bits and jalapeno peppers to egg yolks. Reserve about ⅛ cup of the peppers and bacon to garnish the deviled eggs.
- Using the back of a fork, mash and mix the ingredients until smooth. Set aside.
- I like to use a grapefruit spoon to pat and fill the egg whites with the deviled egg mixture. Use tweezers or your fingers to sprinkle on reserved bacon and jalapeno peppers for garnish.
Notes
- Use an Instant Pot For Hard Boiled Eggs: My Instant Pot has been worth it’s weight in gold when it comes to turning out perfect hard boiled eggs – every time! If using stove top, cover the eggs with cold water, slowly bring them to a boil. Let simmer for 1 minute, remove from heat and cover the pan. Let them sit in the hot water for 15 minutes, or if you’re at high altitude like me, 18 minutes. Transfer them to an ice bath, gently breaking the shells as they cool.
- The Knife Matters: Use a sharp knife to cut the eggs for a clean appearance. Don’t use a serrated knife which will leave line marks on the flat edges of the eggs.
- Filling Deviled Eggs: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.
- Use Tweezers: I have a set of kitchen tweezers that I received through Culinary School. They come in handy for many projects, but especially for this one. They work great to place the little bacon laces on top of the eggs. Regular tweezers or nimble fingers also work.
Nutrition
Deviled Eggs With Bacon and Jalapeno … Its what’s for your next party
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Thank you so much for sharing my instant pot egg recipe, Lea Ann!! I will have to give your football eggs a try, they are so stinking cute!
Your eggs are so cute and must be very tasty. I do have to say that in all honesty they might be a little too tedious for me. I think I would probably just crumble that delicious bacon. I’ll never tell my friends they were supposed to be decorated as little footballs 😁 so please don’t tell.
Let me first say that slathering bacon with BBQ sauce while it’s cooking makes me want to jump up and fry some bacon. I happen to have a little homemade BBQ sauce in the fridge just waiting for a purpose. Now for the eggs – WOW! I can’t wait to make these. I know I’ll have to fight the husband over them. 🙂
Your recipe looks very good and I like how you turned them into footballs – bacon makes everything better.
Bacon? BBQ? Say no more. 🙂 These look wonderful — thanks.
Wow, these deviled eggs must have a ton of flavor and they are super cute! Great recipe!
Love deviled eggs and these are probably the most creative and delicious looking ones I’ve ever seen. Making these for our next football party.