A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

87 calories; 5 g protein; 0.7 g carbohydrates; 100.8 mg cholesterol; 132.5 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2014
Great recipe! I used half chipotle mayo doubled the bacon and mixed the bacon strait into the egg yolks. Everyone loved it:) Read More
(15)

Most helpful critical review

Rating: 2 stars
06/27/2017
It never did say what your suppose to do with the other 2 Jalapeno peppers. Read More
(6)
64 Ratings
  • 5 star values: 45
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/20/2014
Great recipe! I used half chipotle mayo doubled the bacon and mixed the bacon strait into the egg yolks. Everyone loved it:) Read More
(15)
Rating: 5 stars
02/23/2014
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.:) Read More
(7)
Rating: 5 stars
02/19/2014
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 mustard! Thank you so much Russell! Read More
(6)
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Rating: 2 stars
06/27/2017
It never did say what your suppose to do with the other 2 Jalapeno peppers. Read More
(6)
Rating: 4 stars
04/20/2014
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 Read More
(6)
Rating: 4 stars
07/30/2014
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 that the mustard competed and didn't really add to the overall flavors. Read More
(5)
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Rating: 5 stars
10/02/2014
Both my son and I thought these were the best deviled eggs we've ever had (so far). So many recipes so little time. Read More
(4)
Rating: 5 stars
03/23/2015
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 them over the top of the filling and then put the bacon and paprika on. Read More
(3)
Rating: 5 stars
11/28/2014
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. Read More
(2)