Rating: 4.5 stars
67 Ratings
  • 5 star values: 49
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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; protein 5g; carbohydrates 0.7g; fat 7.2g; cholesterol 100.8mg; sodium 132.5mg. Full Nutrition
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