Deviled Eggs with Bacon and Jalapeno

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.

Course Appetizer Recipes

Cuisine American

Prep Time 45

Cook Time 15

Total Time 1

Servings deviled eggs

Calories 88kcal

Author Lea Ann Brown

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

Note: 10 eggs don't routinely make 20 deviled eggs. To mound the deviled egg mixture into the whites will use more filling. Plus some of the egg whites will tear. Pick the best egg white shells to make 18 beautifully filled deviled eggs.

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.

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