Ya’ll…. these are absolutely divine. The best deviled eggs ever. Yep I said it. Growing up, deviled eggs were a family event staple. They are easy to make ahead and the perfect thing to snack on while whoever is cooking inevitably runs late and you’re getting hangry.
This is a dish I helped my mom make growing up, so it’s something really easy you can get your kids involved in if they are a little older. I used to peel all the eggs for my mom. Now that I’m an adult, I understand why she gave me that job – because it’s really annoying and tedious!
When it comes to deviled eggs, you either love them or hate them. I have one brother who wouldn’t touch them if you paid him. The rest of us love deviled eggs and I have to hide them at family functions I host so that they won’t go mysteriously missing.
You might think these would be too spicy for you, but if you take out all the seeds and membranes of the jalapeno, it’s actually not spicy at all, they just add a little “kick”. Leave the seeds and membranes in if you prefer them spicy like I do.
Here’s my best tips for this recipe: don’t use super fresh eggs. If they have been sitting in your fridge for a week or two, they will peel much easier. Second – I feel like I shouldn’t have to say this – but use Duke’s Mayo. I am wildly opinionated about this, there is really no other acceptable mayo brand in my book except Duke’s. There’s a reason why their marketing slogan is “The secret to great food”… it is truly such.
I like to pipe the filling back into the egg whites because it looks cleaner and it’s a lot less messy. I use a piping bag with no tip for this. You could also use a thick gallon Ziploc bag!
Although I still love the traditional recipe with paprika on top, these are my favorite to make when I have people over. The flavor from the bacon and jalapenos really make these pop. And they look really colorful and pretty on a platter. Enjoy!
Jalapeno Bacon Deviled Eggs
Ingredients
- 1 dozen large eggs
- 6 slices bacon
- 1 jalapeno finely chopped, seeds and membranes removed
- ¾ c. Duke’s Mayo
- 1 tbsp. Dijon Mustard
- 1 tbsp. sweet pickle relish
- ½ tsp salt
- ¼ tsp each: pepper garlic powder, onion powder
- 1/8 tsp chili powder
- Paprika and chives for garnish
Instructions
- Place eggs in a large pot with enough water to cover the eggs. Turn the eye on high until you have a rolling boil, then turn it off and let the eggs sit for 15 minutes to finish cooking.
- While the eggs are cooking, either fry the bacon in a skillet and set aside or cook your bacon in the oven at 400 degrees for about 10-15 minutes, flipping once until the bacon is crispy. Set aside.
- Once the eggs are cooked, rinse them in cold water, peel and slice in half. Remove yolks carefully into a medium bowl. Lay the remaining egg whites in a serving dish open side up. Add all other ingredients to the bowl with yolks and stir until well mixed. Place mixture in a piping bag and pipe into the empty egg whites. Crumble the bacon and top each egg with bacon bits, chopped chives, and a sprinkle of paprika.
