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My review
Jalapeno Bacon Cheddar Deviled Eggs
Russell
"A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno."
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Ingredients
1 h servings 87 calsOriginal recipe yields 24 servings (24 deviled eggs)
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Directions
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Prep
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Cook
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Ready In
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
- Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
- Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
- Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.
Footnotes
- Cook's Notes:
- If your yolk mix is too stiff, add more mayo or mustard depending on your own tastes. You can also use whole grain mustard, Dijon mustard or whatever mustard you prefer.
Nutrition Facts
Per Serving: 87 calories; 7.2 g fat; 0.7 g carbohydrates; 5 g protein; 101 mg cholesterol; 133 mg sodium. Full nutrition
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Reviews
Read all reviews 3342 Ratings
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Most helpful positive review
4/20/2014
Great recipe! I used half chipotle mayo, doubled the bacon and mixed the bacon strait into the egg yolks. Everyone loved it :)
Most helpful critical review
6/16/2017
It never did say what your suppose to do with the other 2 Jalapeno peppers.
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4/20/2014
Great recipe! I used half chipotle mayo, doubled the bacon and mixed the bacon strait into the egg yolks. Everyone loved it :)
2/23/2014
Delicious! I think next time I will keep a bit of the seeds/membranes in the peppers to give them a little spice, but other than that, these were great...a keeper~YUM! Thanks for sharing. :)
4/20/2014
I made these for easter and i left out the onions but they turned out good not spicy though next time i might leave in the seeds
2/19/2014
Yummy! But then what's not to love? I used a red jalapeno and Dijon mustard and followed the recipe. No salt or pepper needed in these! I want to try these with all different kinds of mustar...
7/30/2014
Very good. Next time I will leave out the mustard, or use much less, or sub a bit of vinegar. Just too many flavors competing, for me. I wanted to taste more of the cheese and bacon but felt t...
10/2/2014
Both my son and I thought these were the best deviled eggs we've ever had (so far). So many recipes, so little time.
3/23/2015
Excellent and easy - crowd favorite. Spice intolerant friends so used mild whole Chili peppers and they worked wonderfully. Wasn't sure what to do with the sliced peppers called for so draped ...
11/27/2014
Delicious! My family raved about these, none left after Thanksgiving dinner, unfortunately for me. I did add black pepper, dill, and smoked paprika for a little more flavor.
6/21/2014
I've made this twice so far - they are better than regular deviled eggs. I have farm fresh eggs and am always looking for a way to use them. I did 18 of them with 3 large jalapenos, increasing...