Accessorize your Deviled Eggs with bacon and jalapenos to add some color and kick to this popular appetizer. Bacon Deviled Eggs will be a tasty addition to your snacks and hors d’oeuvres. Spice things up with my Jalapeno Popper Dip for another flavorful party favorite.
Bacon Deviled Eggs
I have a love-hate relationship with deviled eggs. When I see deviled eggs at a potluck or party, I immediately grab for one. Here is where it gets a bit tricky…no deviled eggs taste ‘eggs’actly the same😉, and either I am wanting to finish the plate of the eggs or I have a hard time swallowing one bite. Why is there such inconsistency with this appetizer? I have to say that the deviled eggs we made are just right. Of course, I would say that, but it’s true! After many trials, we have the right combination for our egg filling. Adding bacon and jalapenos made the Bacon Deviled Eggs even more flavorful!
Eggs: Look for a dozen large eggs. I will let you know how to perfectly boil them below.
Bacon: When I cook bacon, I do it in the oven. I set the temperature to 415°F and while it is preheating, I lay out the individual slices of bacon on an aluminum foil-lined rimmed baking sheet. (Yes, right on the pan! No rack needed.) They are perfectly crispy in 18-20 minutes. No flipping and easy cleanup! Then, crumble the strips of bacon into little pieces.
Mayonnaise: If you don’t have any on hand, make your own homemade mayonnaise.
Mustard: Regular yellow mustard is perfect for these deviled eggs.
Jalapeno Pepper: If you want to add a garnish to the eggs, chop up a jalapeno to sprinkle on top. You could leave those out if preferred.
The Perfect Boiled Egg
Love deviled eggs, but hate the process of getting the eggs ready? For easy-to-peel hard-boiled eggs, cover the eggs with cold water (there should be about half an inch of water on top of the eggshells), bring the water to a boil, stirring occasionally to balance the egg yolks, cover and then remove it from the heat. Let the eggs sit in the hot water for 14 minutes. Pull the eggs out and immediately shock them with an ice bath for about 5 minutes. Voila! Lovely, crater-free eggs. To help with removing the shells, one idea is to place the eggs under cool water while peeling.
Can I Make these Without Jalapeno Peppers?
I have been adding jalapeno peppers to a few recipes lately, using some garden fresh peppers and store-bought. They bring so much flavor to a dish, like my Jalapeno Ranch Dressing, so don’t be afraid to chop up a few and try them! But, yes, you can leave those off if preferred.
Bacon Deviled Eggs
- 12 large eggs
- 1 pound thick-cut bacon, cooked and crumbled, reserving some for garnish
- ½ cup (116 g) mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon kosher salt
- jalapeno pepper, chopped for garnish
- In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½ above the top of the eggs.
- Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg).
- Bring the pot to a boil, cover and shut off the heat. Let sit, undisturbed for 12 minutes.
- Place the cooked eggs in an ice bath and let cool for about 5 minutes.
- Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs.
- Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl.
- Mash the yolks with a fork and then add bacon (reserve some for garnish), mayonnaise, mustard, apple cider vinegar, and salt.
- Using a wire whisk blend the mixture together.
- Spoon or pipe the yolk mixture into each egg white well.
- Sprinkle with jalapeno and reserved bacon and serve or refrigerate.
Did you make this recipe?
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