Deviled eggs have got to be one of our favorite hors d’oeurves ever — a nice, quick recipe that’s easy to make and so delicious. You can pop one of these into your mouth for an amazing burst of flavor. They’re seriously addictive.
You can serve these at any party, and they go over really well on game day or when you’re tailgating. Just make sure you make enough of them… Yum!
How To Make Deviled Eggs With Bacon and Jalapeno
Deviled eggs date back hundred of years, with the British coining the term ‘deviled’ to describe making food spicy. They have since been renamed as stuffed eggs, dressed eggs and even mimosa eggs with all the usual brunch associations. There’s even a site DeviledEggs.com dedicated to all the possible variations!
The bacon and jalapeño give this deviled egg recipe a nice kick! You can increase or decrease the amount of jalapeño depending on how spicy you want it, and of course you can omit for a pure bacon and egg flavor sensation.
This is a great way to use up leftover hard boiled eggs, but here are a few hacks if you’re boiling them fresh. First cover them with a good inch of water in a large pot. When they’re done after about 8 minutes, place them in a bowl of ice water and they’ll not only cool faster but be easier to peel.
15 Minute Deviled Eggs With Bacon And Jalapeno (with Video)
- 12 large eggs hard boiled
- 1 cup mayonnaise
- 3/4 tsp mustard
- 1 1/2 tsp rice vinegar
- 1/2 tsp sugar
- 1-2 jalapeño peppers minced
- 6 slices bacon cooked and crumbled
- paprika for serving optional
Hard boil the eggs by placing in a large pot of water and bringing to a boil for 8 minutes. You can cook your bacon at this time too.
Drain the eggs and cool (in ice water if you're in a hurry). Peel the eggs and slice into halves lengthwise.
Remove the yolks with a spoon and add to a medium bowl. Mash the egg yolks with a fork.
Then add in the mayo, vinegar, mustard and sugar, mixing until combined. Mix in the minced jalapenos and bacon.
Spoon the mixture in a large Ziplock bag. Cut a 1/4 inch hole in the corner, and gently squeeze the bag to fill each egg with the mixture.
Sprinkle with optional paprika. Serve and enjoy!
Recipe Tips-Remove the seeds from the jalapeño peppers if you prefer less spicy.
Recipe adapted from Real Housemoms