BACON JALAPEÑO DEVILED EGGS – The classic appetizer we all love with the added flavors of bacon and jalapeño. These deviled eggs are sure to be the star of your next event.
Deviled eggs are one of my favorite appetizers. I can’t seem to resist them, which is a little odd considering that I don’t like mayo, or mustard… or egg yolks. But there it is.
Bacon Jalapeño Deviled Eggs are a tasty version of the classic. The flavors of bacon and jalapeño pair beautifully with the egg, and the jalapeño gives the eggs just a hint of spice.
The best way that I’ve found to hard boil eggs is to put the eggs into a large sauce pan, fill it with water about an inch above the eggs, add a little salt (and maybe some vinegar), cover and bring the water to a boil, remove the sauce pan from the heat (keeping the lid on), set a timer for 12 minutes, then remove the eggs and allow them to cool before refrigerating.
When making deviled eggs, I always end up with extra filling. Two ways to use up the leftover filling would be to boil more eggs to fill (discarding the yolks from the extra eggs), or serve the filling on top of toast.
Here’s what you need to make Bacon Jalapeño Deviled Eggs…
- Eggs
- Mayonnaise or Miracle Whip
- Rice vinegar
- Ground mustard
- Sugar
- Jalapeños
- Bacon
- Paprika
Bacon Jalapeño Deviled Eggs
BACON JALAPEÑO DEVILED EGGS - The classic appetizer we all love with the added flavors of bacon and jalapeño. These deviled eggs are sure to be the star of your next event.
Ingredients
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise or Miracle Whip
- 1 teaspoon rice vinegar
- 3/4 teaspoon ground mustard
- 1/2 teaspoon sugar
- 2 jalapeños, seeded and diced
- 6 slices of bacon, cooked and diced
- Paprika
Instructions
- Slice the eggs in half, lengthwise.
- Using a spoon, pop the yolks out of the eggs and add them to a stand mixer or medium sized mixing bowl.
- Using a fork, smash the egg yolks.
- Add the mayonnaise, rice vinegar, ground mustard, and sugar to the egg yolks. Beat on medium-low speed until the mixture is relatively smooth.
- Add the jalapeños and bacon, stir to combine.
- Using a ziploc bag with one corner cut, pipe the egg mixture into each egg white half.
- Spinkle with paprika, chill until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 2 egg halfsAmount Per Serving: Calories: 233Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 200mgSodium: 286mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 9g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Real Housemoms
[…] Looking for more savory appetizer ideas? Try my Bacon-Wrapped Piggies in a Blanket or Bacon Jalapeño Deviled Eggs. […]