Bacon-Jalapeno Deviled Eggs

Deviled Eggs are a favorite in our house, even our son, who just turned 20, requested them as part of his birthday dinner. He’s also a fan of bacon and jalapenos, so I combined the flavors and created this Bacon-Jalapeno Deviled Eggs recipe.

I hard-boiled a dozen eggs and then I peeled the eggs carefully. Each one was cut in half lengthwise.

The egg yolks were removed from the egg whites and placed into a small bowl.

The egg yolks are mashed up with a fork and to that you will add mayonnaise and crumbled bacon. You can make this super simple by using real bacon bits that can usually be found on the salad dressing aisle.

Also added is finely minced jalapeño.

The final ingredients are Frank’s Red Hot, cumin, salt, and pepper.

I like to place the mixture in a sandwich size zipper bag. By doing this, I can cut off the corner of the bag and carefully squeeze the mixture into the egg whites.

The mixture is squeezed into the egg whites and then topped with a small crumble of bacon.

These are now my favorite Deviled Egg recipe. I can’t wait for all the Easter eggs we’ll be doing next month because I’m already planning to make these again. I hope you enjoy them too!

Bacon-Jalapeño Deviled Eggs
  • 1 dozen large eggs
  • ⅓ cup mayonnaise
  • 4 strips cooked bacon, crumbled (or 4 tablespoons real bacon bits)
  • 2 tablespoons finely minced jalapeño (about ½ jalapeno, stem/seeds removed)
  • ¼ teaspoon cumin
  • 1 teaspoon Frank's Red Hot Sauce
  • Salt and pepper, to taste
  1. Hard-boil the eggs according to your favorite method, or follow these steps: place eggs in a pot and cover with 1-2 inches cold water. Place on stove and bring eggs to a boil. Boil for 1 minute and then immediately turn off heat. Cover and allow eggs to sit in the hot water for 15 minutes. After 15 minutes, drain off hot water and place pot in your sink and allow cold water to run over the eggs until they are cooled.
  2. Peel eggs and cut each egg in half lengthwise. Carefully remove egg yolks from egg whites and place them into a small bowl.
  3. Mash egg yolks with a fork and then mix in remaining ingredients. Season with salt and pepper, as needed.
  4. Spoon mixture into a sandwich size zipper bag and squeeze out excess air. Snip off a tiny amount of one corner of the bottom of the bag which will allow you to squeeze the mixture out of the bag and into the egg whites. Can also be spooned into egg whites, if you prefer.
  5. Top with a small piece of bacon, if desired.

Linked to Iron Mom Chef at Cheerios & Lattes

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias.  This recipe and all opinions, thoughts, likes & dislikes are 100% my own.

Like this post?
Subscribe to the free Home Cooking Memories Newsletter!


  1. Glenda says

    I’ve also cut out part of the white (to make the cavity bigger) and added it to the yolk mixture before mashing. I like the way each bite has an equal amount of filling after doing that.

  2. says

    These look great B! I was thinking of making some tonight, and I like the bacon idea. I’ll have to leave out the jalapenos though so my kiddos don’t whine 😉


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: