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Creamy Jalapeno Deviled Eggs

Rated as 5 out of 5 Stars

"These are creamy deviled eggs with an edge that go well with BBQ chicken on the grill and macaroni salad. You can use piping tips to create a beautiful filling design."
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1 h 10 m servings 138
Original recipe yields 10 servings


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  1. Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
  2. Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.


  • Cook's Notes:
  • I use the store-bought jar of whole jalapeno peppers. When mixing, I use a little of the juice from the jar of the jalapenos in the egg yolk mixture to make it smooth and creamy.
  • I have also on occasion used Hormel® Real Bacon Bits rather than cooking bacon to save time.

Nutrition Facts

Per Serving: 138 calories; 11.4 1.2 7.2 225 111 Full nutrition

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Took these to a party and everyone was raving about them! I changed the recipe a little as per reviews on another Jalapeño Bacon Deviled Eggs recipe and also the ingredients I had on hand. I do...

I made these for a BBQ. Everyone loved them. I had to add a little more seasoning but they were amazing!

One of the easiest and best tasting Deviled eggs to make. Always get compliments about their taste. I add both cayenne and paprika as well as parsley for taste preference

Exceptionally creamy and a big hit. Added both chopped up red and green Jalapeño peppers to give it a Christmas look. It was a trial run for me but definitely will be repeating it soon!