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Jalapeno Bacon Deviled Eggs

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 24 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.
Keyword bacon, deviled eggs, jalapeno