Bacon jalapeño deviled eggs are a delicious mash-up that takes just 25 minutes to prepare. Pair these with other small nibbles like goat cheese fig jam bites, cucumber canapés, and pimento cheese sausage balls for any brunch spread or holiday gathering.
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I love jalapeño poppers! They are creamy and cheesy, spicy and smoky. There's nothing not to love about these flavors.
These bacon jalapeño deviled eggs are an INSANELY good mash-up of jalapeño poppers and deviled eggs. The result is a tangy bite with just the right amount of zing.
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Why This Recipe Works
- Simple ingredients: A few ingredients, including pickled jalapeños, provide a perfectly creamy, zesty bite.
- Easy to prepare: Cook ahead of time and assemble when ready to serve.
- Easy to scale: This recipe can be doubled or tripled as needed.
- Perfect for any time: Serve for breakfast, brunch, parties, appetizer spreads, and more!
Ingredient Notes
- Pickled jalapeños are milder than raw jalapeños and bring just the right amount of spice. The pickling juice adds more flavor and helps create the perfect creamy consistency.
- Whipped cream cheese provides a light and creamy texture.
- Bacon and cheddar cheese round out the jalapeño popper vibe. Monterey or Pepper Jack are also tasty options.
See the recipe card for complete instructions and ingredient amounts.
How to Make Bacon Jalapeño Deviled Eggs
Step 1: Fill a pan with enough water to cover the eggs. Bring the water to a boil and gently lower the eggs into the water. Cover, reduce the heat to a simmer, and cook for 13 minutes.
Step 2: Transfer the eggs to a bowl of ice water and cool for 5 minutes before peeling.
Step 3: Slice the eggs in half lengthwise.
Step 4: Remove the yolks and add them to a food processor. Process until finely chopped.
Step 5: Add the cream cheese, cheddar cheese, pickled jalapeños, and pickle juice. Blend until smooth and creamy.
Step 6: Spoon the egg mixture into a piping bag or small plastic bag. Pipe the mixture into the egg halves. Garnish with bacon, pickled jalapeños, and chives or parsley.
Expert Tips
- Spice: For extra spice, add finely diced fresh jalapeños to the egg mixture.
- Eggs: Use eggs that have been in your fridge for 7-10 days. Older eggs have developed an air pocket between the shell and the membrane, making peeling easier.
- Cooking method: Bring the water to a boil before adding the eggs. This shocks the egg and helps the white separate from the shell, making peeling easier. I learned this tip from America's Test Kitchen and have successfully tested it several times.
- Peeling method: Tap the eggs on all sides to crack the shells. Then, hold the eggs in the ice water (or under running water) while peeling. The water gets under the shell and helps it slide off more easily.
- Make-ahead: Deviled eggs can be made 1-2 days in advance. For optimal freshness, store the filling separately and fill the egg whites when ready to serve. Prepared deviled eggs should be refrigerated and eaten within 1-2 days.
- Extra hard-boiled eggs? Make egg salad with pickle relish for a quick and easy lunch.
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📖 Recipe Card
Bacon Jalapeño Deviled Eggs
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We'll email this post to you, so you can come back to it later! Plus, get weekly recipe inspiration!
EQUIPMENT
Ingredients
- 6 eggs
- 3 tablespoons whipped cream cheese (room temperature)
- 2 tablespoons finely shredded cheddar cheese
- 2 tablespoons diced pickled jalapenos (plus extra for topping)
- 4 tablespoons pickled jalapeno juice
- 1 slice bacon (cooked and finely chopped)
- parsley or chives (for garnish)
Instructions
- Bring a saucepan of water to a boil. (There should be enough water to cover the eggs when they are added to the pan.) Gently add the eggs to the boiling water, cover, and reduce the heat to a simmer. Cook for 13 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes.6 eggs
- Tap the eggs on all sides to crack the shells. Then, hold the eggs in the ice water (or under running water) while peeling. The water gets under the shell and helps it slide off more easily.
- Cut the eggs in half lengthwise. Add the yolks to a mini food processor and blend until finely chopped. Add cream cheese, cheddar cheese, pickled jalapenos, and pickle juice. Blend until creamy. The consistency should be pipable. Transfer the mixture to a piping bag.3 tablespoons whipped cream cheese, 2 tablespoons finely shredded cheddar cheese, 2 tablespoons diced pickled jalapenos, 4 tablespoons pickled jalapeno juice
- Pipe the mixture into the egg halves. Garnish with pickled jalapenos, bacon, and parsley or chives.1 slice bacon
Notes
- Use eggs that have been in your fridge for 7-10 days. Older eggs have developed an air pocket between the shell and the membrane, making peeling easier.
- For extra spice, add some diced raw jalapenos.
- If you don't have a piping bag, use a small plastic bag. Fill and cut off the corner to pipe the mixture.
- These eggs can be made 1-2 days in advance. For optimal freshness, store the filling separately and fill the egg whites when ready to serve.
- Leftover deviled eggs should be refrigerated and eaten within 1-2 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
Everything I love about jalapeno poppers is packed into these deviled eggs. They make the perfect party food!