Background: These Bacon Jalapeno Deviled Eggs recipe are always a smash hit with our guests! They pack a great sweet and spicy flavor in one bite. I use my Mom’s deviled egg recipe as the base because it has always been my favorite. It gives the filling a sweeter taste. Over the years we’ve added in bacon and jalapeno, because, why not? These are so yummy and serve as a great appetizer for brunch or BBQs! Once you make these Bacon Jalapeno Deviled Eggs, it’ll be hard to go back to a basic recipe.
- dozen large eggs
- 6-8 slices of bacon, cooked and crumbled
- 1 large jalapeno, seeded and diced
- mayonnaise
- yellow mustard
- sugar
- vinegar
- garlic salt
- salt
- paprika
- Steam the eggs. Fill a saucepan with an inch of water and insert a steam basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don’t have a steamer basket, you can place eggs in about an inch of water.)
- Cover the pan and let the eggs steam from the boiling water for 17 minutes. Then shock with cold water and peel.
- After you’ve peeled the eggs, use a sharp knife to cut your eggs lengthwise. Remove the yolks and place them in a small mixing bowl. Arrange your egg white halves on a plate or serving platter.
- Using a fork, mash up the yolks with a little bit of mayo, mustard, and vinegar. Add small amounts of sugar, garlic salt and salt until you reach the desired consistency/taste. My grandma’s recipe warns: “do not let the filling get too runny, it should be thicker.”
- Next, add in jalapeno and bacon and mix well.
- Use a piping bag to fill your eggs. If you don’t have a piping bag, put filling in a plastic sandwich bag, seal it and cut the bottom tip of the bag. Use it just like a piping bag – easy hack!
- Garnish with bacon and paprika. Serve and enjoy!
Calico Beans and Fruit Pizza are other recipes that we like to make for summer BBQs.
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