Description
These Jalapeno Deviled Eggs are a spicy twist on a classic appetizer, combining creamy mayonnaise and cream cheese with tangy pickled jalapenos and crispy bacon for a flavorful bite. Perfect for gatherings, these deviled eggs offer a creamy, zesty filling topped with fresh jalapeno slices for an added kick.
Ingredients
Scale
Eggs
- 12 large eggs (hardboiled, peeled)
Filling
- 1/2 cup mayonnaise
- 1/4 cup cream cheese (softened)
- 2-3 Tbsp jalapenos (pickled, chopped)
- 1 Tbsp jalapeno juice (pickled)
- 2 tsp Dijon mustard
- 1 tsp sugar (granulated)
- 1/4 tsp black pepper
Toppings
- 6 slices bacon (cooked crispy, chopped)
- Jalapenos (fresh, thinly sliced, for garnish)
Instructions
- Prepare the yolk mixture: Cut the hardboiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium-sized bowl and mash them with a fork until they crumble. Add the mayonnaise, softened cream cheese, chopped pickled jalapenos, jalapeno juice, Dijon mustard, granulated sugar, and black pepper to the bowl. Stir and mash the ingredients together until the mixture is smooth and well combined.
- Mix in bacon and fill eggs: Fold the chopped crispy bacon into the yolk mixture, stirring to distribute evenly. Taste the filling and adjust seasoning if necessary. Spoon or pipe a generous amount of the filling back into each egg white half. You may have some filling left over, which can be saved or served on the side.
- Garnish and serve: Top each filled deviled egg with a thin slice of fresh jalapeno and additional crispy bacon pieces if desired. Serve the deviled eggs immediately or chill them in the refrigerator until ready to serve for the best flavor and texture.
Notes
- Make sure eggs are fully cooled before peeling to prevent tearing.
- Adjust the amount of jalapenos according to your preferred spice level.
- For easier filling, use a piping bag or resealable plastic bag with the corner cut off.
- These deviled eggs can be prepared a few hours ahead and kept refrigerated.
- Leftover filling can be used as a spread on crackers or toast.
