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Creamy Jalapeno Deviled Eggs


"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 151 cals
Original recipe yields 10 servings

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  • Prep

  • Ready In

  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: 151 calories; 12.4 g fat; 1.2 g carbohydrates; 8.1 g protein; 228 mg cholesterol; 205 mg sodium. 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!