Bacon Jalapeño Deviled Eggs

Deviled eggs are a must at every holiday table, but most especially for EASTER! I came across this recipe and had to try it, a unique twist on a classic… this did not disappoint. The flavors were everything I was hoping for and I will be making them over and over again. Make this for your Easter Sunday lunch and you will never switch back to regular ol’ deviled eggs again!


  • 3-4 slices thick cut bacon, crumbled
  • 6 large eggs
  • 1 whole jalapeño, *roasted & minced (alternatively, 8-10 slices pickled jalapeño)
  • 1 teaspoon yellow mustard
  • 1/4 cup mayonnaise
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 teaspoon cilantro, finely chopped


  • Preheat oven to 400*
  • Place 3-4 slices of thick cut bacon on a cooking rack/sheet, and one jalapeño, sliced in half and seeded.
  • Bake bacon and jalapeño for 25 minutes or to your likeness.
  • Place the eggs in a bowl of hot water while you bring 2-3″ of water to a boil in a pot.
  • Reduce heat to medium and after it stops boiling carefully lower eggs into pot with a spoon.
  • Cook for 15 minutes and then place eggs in a bowl of ice water. 
  • Wait ten minutes and then crack eggs on counter.
  • Mince the roasted jalapeño and slice the cooked bacon.
  • Peel eggs and cut in half.
  • Scoop out the egg yolks into a mixing bowl and mash with fork. Add mayonnaise, mustard, jalapeńos, salt and pepper. 
  • Mix until smooth and fill crevice in eggs with mixture, piping if desired.
  • Garnish with paprika, and crumbled bacon.

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