These Spicy Deviled Eggs with Jalapeño and Bacon are seriously a hot explosion of flavor. Creamy and tangy with crispy bacon bits, this deviled egg recipe is packed with heat and punch from fiery jalapeños and is sure to be a hit at any party or potluck.
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Deviled eggs are the ultimate finger food – perfect hard-boiled eggs sliced in half and filled with a mixture made from their egg yolks and other classic ingredients. They’re usually the first to disappear when served at a party, and always a crowd pleaser.
What makes ours different is the spicy and fiery kick you get from mixing jalapeños and bacon into the yolk mixture for added bite, and of course, the topping! More jalapeños and crispy bacon make for the ultimate devilish bite contrasting against the creamy and tanginess of the egg mixture – ours is made with mayonnaise, apple cider vinegar, mustard, and dill.
Loaded into a piping bag, squeezed into the egg white halves, and garnished with more jalapeños and crunchy bacon, prepare to watch this savory egg appetizer fly off the table at Easter, Brunch, or Christmas.
Serve our Spicy Deviled Eggs with Jalapeño and Bacon alongside our other appetizers like Mushroom Toast with Chevre, Grape and Goat Cheese Crostini, or Roasted Carrot Soup.
Ingredient List
- 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. Can be substituted with rice vinegar, white wine vinegar, or for a stronger flavor, white vinegar.
- Dijon mustard: Gives a slight spice and tang to the egg mixture. Yellow mustard can be used at the same ratio. Like the vinegar, it will give the eggs extra tang.
- Bacon: Provides a smokey flavor to complement the spice and provides texture to the filling. It can be substituted with turkey bacon or even sauteed sausage meat, or prosciutto.
- 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. For even hotter deviled eggs, you can include the seeds, add a sprinkle of cayenne pepper, or use an even hotter pepper, such as Scotch bonnet.
- Salt and pepper: Flakey sea salt, if possible, and fresh ground pepper, always.
Find the complete recipe with measurements below.
Step by Step: How to Make Spicy Deviled Eggs with Jalapeno
1. Boil the eggs.
Place eggs in a saucepan and add water, fully submerging the eggs. Bring to a boil, remove from the heat, and set a timer for 10 minutes.
2. Cook the bacon.
Meanwhile, cook the bacon over medium heat until brown and crisp on both sides. Transfer to a lined plate to remove excess grease. Once cool, finely chop and set aside in a small bowl.
3. Place the eggs in an ice bath.
Once the eggs are cooked, transfer them using a slotted spoon to a large bowl of ice water for 3 minutes to stop the cooking process.
4. Peel the eggs.
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.
5. Make the deviled egg mixture.
Scoop the egg yolks into a small mixing bowl and mash with mayo, vinegar, Dijon, half the bacon, dill, jalapeno, salt and pepper.
6. Fill the deviled eggs.
Use a spoon or pastry bag to fill the hollowed-out egg whites with the yok filling.
7. Garnish and serve.
To serve, top each egg with a good sprinkling of bacon, jalapeño and fresh chopped dill.
Chef’s Tip
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.
Variations
- 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, 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.
Storage
This Spicy Deviled Eggs recipe with Jalapeno and Bacon is best enjoyed when they are made. However, they can be kept in the fridge for 3 to 4 days in a sealed container.
FAQ
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 Association)
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.
Recipe Card
Spicy Deviled Eggs with Jalapeno and Bacon
Ingredients
- 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
Instructions
- 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.
Amanda Hurtz says
I’m a firm believer that bacon makes everything better! One of my favorite Easter recipes I look forward to making every year! Printing it out for this years holiday.
Philip Lago and Mystique Mattai says
Thrilled to hear how much you enjoy the recipe! Enjoy Amanda, hoppy Easter 😉
Jaxon says
Nothing beats a spicy devilled egg. The dill is a nice touch.