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Ingredients1 h 10 m servings 151 cals
Original recipe yields 10 servings
- 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.
- 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.
Per Serving: 151 calories; 12.4 g fat; 1.2 g carbohydrates; 8.1 g protein; 228 mg cholesterol; 205 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...