These Spicy Deviled Eggs with Jalapeno and Bacon are seriously a hot explosion of flavor. Creamy and tangy, and crunchy from bacon bits, the heat from the jalapeno can be adjusted to suit any spice level and are guaranteed to be a hit at any party or potluck.
In our opinion, spicy deviled eggs should be on the menu at every party, potluck, or large gathering. They are a must-make finger food that’s easy to make, easy to build with tons of flavor, and easy to pop in your mouth. That’s why we included a deviled egg recipe in our cookbook.
A crowd favorite, these Spicy Deviled Eggs with Jalapeno and Bacon are not your average deviled egg. With a creamy and tangy base of mayonnaise, mustard, and apple cider vinegar, what makes these so incredible are crunchy bacon bits and a bright kick of heat from jalapenos mixed throughout and sprinkled on top.
These Spicy Deviled Eggs with Jalapeno are so versatile, allowing you to alter the heat with the preparation of the pepper. Want it really spicy? Include the seeds. Medium spice? Don’t use any seeds. Lightly spiced? Lower the jalapeno amount. No matter what spicy deviled egg adventure you choose, these come together for the perfect devilish bite.
Serve our Spicy Deviled Eggs with Jalapeno and Bacon for Easter, baby showers, or brunch, or serve them alongside our other appetizers like Mushroom Toast with Chevre, Grape and Goat Cheese Crostini, or Roasted Carrot Soup.
A few ingredients most likely found in your pantry are all you need to make our Spicy Deviled Eggs with Jalapeno. See the recipe card for quantities.
- Eggs: Use fresh eggs, large or extra-large.
- Mayonnaise: Good quality store-bought mayonnaise or homemade mayonnaise.
- Apple cider vinegar: Provides a mild vinegar flavor compared to white vinegar, which you can use as well.
- Dijon mustard: Gives a slight spice and tang to the egg mixture.
- Bacon: Provides a smokey flavor to complement the spice and provides texture to the filling.
- Fresh dill: Gives the egg mixture a light citrus undertone and provides freshness and greenery to the eggs.
- Jalapeno: This is where you get most of the spiciness from.
- Salt and pepper: Flakey sea salt, if possible, and fresh ground pepper, always.
Step by Step: How to Make Spicy Deviled Eggs with Jalapeno
Spicy Deviled Eggs with Jalapenos are one of the simplest recipes you can make for a gathering. A handful of ingredients and less than 30 minutes is all you need to make these popular crowd-pleasers.
Place eggs in a saucepan and add water until the eggs are completely submerged by 1 inch. Heat on high until boiling, then remove the pan from the heat and set a timer for 10 minutes.
Meanwhile, cook the bacon. Place in a frying pan over medium heat. Cook for 10-12 minutes, turning once or twice, until brown and crisp.
Transfer to a paper towel or wire rack to remove excess grease. Once cool, finely chop and set aside in a small bowl.
Once the eggs are cooked, transfer them to a large bowl of ice water for 3 minutes to stop the cooking process.
Peel the eggs by cracking the shell on a countertop and removing the shells. Transfer the eggs to a bowl or plate. Cut the eggs in half lengthwise.
Scoop the egg yolks into a small bowl. Add the mayo, vinegar, Dijon, half the bacon, dill, jalapeno, salt and pepper. Mash until well incorporated.
Spoon the egg mixture into a piping bag with ¼” tip. Remove the air from the bag and squeeze near the tip to fill the eggs.
To serve, top each egg with a good sprinkling of bacon, jalapeño and fresh chopped dill.
Hint: If you don’t have a piping bag, cut a ¼” hole in the corner of a Ziploc bag and use it as you would a piping bag.
- Apple Cider Vinegar: White vinegar can be used but, ACV will provide more tang to the recipe.
- Dijon Mustard: Yellow mustard can be used at the same ratio. Like the vinegar, it will give the eggs extra tang.
- Bacon: While we love the flavor the bacon gives, it can be substituted with turkey bacon or even sauteed sausage meat.
- Jalapeno: Jalapeno gives a nice balanced heat to the dish. For even hotter deviled eggs, you can add a sprinkle of cayenne pepper or use an even hotter pepper, such as Scotch bonnet.
Deviled eggs make for the perfect base to combine an unlimited number of combinations. Below are a few of our favorites:
- Vegetarian: Remove the bacon.
- Kid-friendly: Depending on the child, lower the amount of jalapenos used to decrease the heat.
- Reverse Scotch Deviled Eggs: The recipe available in our cookbook, Eat with Us, filling consists of egg yolk, mayonnaise, cooked sausage, chive, cider vinegar, Dijon, and cayenne. Topped with garlicky toasted breadcrumbs.
- Classic Deviled Eggs: The classic is made simply with a filling of egg yolks, mayonnaise, Dijon, pepper sauce, chives, salt and pepper. They are finished with a light sprinkle of paprika.
- Dill Pickle Deviled Eggs: Finely dice a dill pickle and add it to the egg yolks along with fresh chopped dill, Dijon, Tabasco, salt and pepper. Garnish with a slice of dill pickle.
To make our Spicy Deviled Eggs with Jalapeno and Bacon you’ll require a saucepan, mixing bowl, slotted spoon, a platter, and a knife. A deviled egg tray with a lid is also handy if transporting the eggs.
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This recipe for Spicy Deviled Eggs with Jalapeno and Bacon are best enjoyed they are made. However, they will keep in the fridge for 3 to 4 days in a sealed container.
Deviled eggs are hard-boiled eggs that are shelled and stuffed with a filling made from yolks and other ingredients.
Deviled eggs can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests. (Source: North Carolina Egg Assoication)
A deviled egg carrier with a lid* is the best way to transport deviled eggs. If you don’t have an egg carrier, a reusable food container, or Tupperware with with a lid will work, Use a clean cloth on the bottom of the container to prevent the eggs from sliding and ensure the eggs fit snuggly. (*affiliate link)
If you start from cold water, the eggs will require 10 minutes after the water begins to boil. If starting from boiling water, they cook for 8 minutes.
In our experience, plunging the eggs into an ice bath makes peeling eggs the easiest. Freshness of the eggs is also important but chilling the eggs immediately is most important.
The best method to test eggs for freshness is by placing them in a cup or bowl with 4 inches of water. If the egg sinks and lays on its side, it is most fresh. If it sinks but one end stands up, it is still good, but not as fresh. An egg floats in water it is not good to eat.
Ready to try other recipes like this one? Here’s what we recommend:
These are our favorite dishes to serve with this recipe:
Spicy Deviled Eggs with Bacon and Jalapeño
- 6 eggs
- ½ cup mayonnaise
- ½ teaspoon apple cider vinegar
- 1 teaspoon mustard
- 3 slices bacon finely minced
- 2 tablespoon fresh dill chopped
- 1 jalapeno seeds removed and diced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Place eggs in a saucepan and add water until the eggs are completely submerged by 1 inch. Heat on high until boiling, then remove the pan from the heat and set a timer for 10 minutes.
- Meanwhile, cook the bacon. Place in a frying pan over medium heat. Cook for 10-12 minutes, turning once or twice, until brown and crisp. Transfer to a paper towel or wire rack to remove excess grease. Once cool, finely chop and set aside in a small bowl.
- Once the eggs are cooked, transfer them to a large bowl of ice water for 3 minutes to stop the cooking process. Peel the eggs by cracking the shell on a countertop and removing the shells. Transfer the eggs to a bowl or plate.
- Cut the eggs in half lengthwise and scoop the egg yolks into a small bowl. Add the mayo, vinegar, Dijon, half the bacon, dill, jalapeno, salt and pepper. Mash until well incorporated.
- Spoon the egg mixture into a piping bag with ¼” tip. Remove the air from the bag and twist the top squeezing squeezing the filling into the egg whites. To serve, top each egg with a good sprinkling of bacon.