Recently, for my son’s graduation, I served these Bacon Jalapeño Deviled Eggs, and they were a total hit. They were the first thing to vanish from the buffet table. If I am being honest, I’ve never been a fan of deviled eggs, but most of my friends love them so they often show up at our pot luck events. Therefore, I made it my mission to come up with a recipe that I would eat, and that my friends would also enjoy. So, I started playing around with flavors and figured, you can’t go wrong with bacon….am I right? Also, whenever I don’t really love the taste of something, I always add a little something spicy, because I love the heat! Here we go…
Start by making the hard-boiled eggs. Place 12 eggs straight from the fridge in a pan and fill the pan until about an inch of water is covering the eggs. Put on the stove top over medium-high heat. Once the water comes to a full rolling boil, allow the eggs to boil for 1 minute. Then remove from the heat and let the eggs sit in the hot water for 12 minutes, covered. In the meantime, prepare an ice bath for the eggs. Once the 12 minutes are up, carefully transfer the eggs into an ice bath with a slotted spoon.
This is the best and most consistent method I’ve found for making hard-boiled eggs. What I haven’t figured out yet, is an efficient way to peel the eggs. If anyone has mastered this maddening task, please give me a shout! After the eggs sit in the ice water for 30 minutes, you can begin peeling the eggs…sorry, no pointers on that one! Slice the eggs in half, lengthwise, reserving the yolks in a medium-sized bowl. (If you dig my hard boiled egg keeper that will keep anything cold for hours, it’s from Pampered Chef…see the bottom of the post for more information.)
During the 30 minutes, you are waiting for the eggs to cool, dice the bacon and jalapeños into a very fine dice. Add the mayonnaise, mustard, salt, smoked paprika, and Worcestershire Sauce to the egg yolks and beat on medium speed with a hand mixer until light, smooth, and creamy. Stir in the diced bacon and jalapeños until well combined. You can spoon the filling or use a piping bag to fill the egg white halves with the yolk mixture. If desired, top the Bacon Jalapeño Deviled Eggs with black pepper or smoked paprika.
This recipe also makes a great egg salad for sandwiches. Just chop the eggs and stir them into the yolk mixture instead of filling the egg yolks. Or you can do like I did here and make a dozen deviled eggs while using the remaining ingredients to make egg salad…the best of both worlds!
So, there you have it, Bacon Jalapeño Deviled Eggs….a deviled egg that even the haters (like me) will like! I hope you like them too!
The serving dish I’m using here is the Pampered Chef Large Square Cool and Serve. The green reversible inserts actually go in the freezer so when you’re ready to use them they will keep whatever you are serving cold. Mine is an older version…now the inserts are white. If you turn the inserts over they are flat on the other side and you can add the clear inner tray to serve any thing you want to keep cold. These are great for parties as it will keep anything from you’re deviled eggs to veggies and dip chilled for hours!
Bacon Jalapeño Deviled Eggs
- 12 eggs
- 5 slices cooked thick cut peppered bacon
- ½ - 1 jalapeño
- ¾ cup mayonnaise
- 1 tsp mustard
- ½ tsp kosher salt
- ⅛ tsp smoked paprika
- 3-4 dashes Worcestershire Sauce
- black pepper
- Place 12 eggs straight from the fridge in a pan and cover with water by about 1 inch. Put on the stove top over medium high heat. Once the water comes to a full rolling boil allow to boil for 1 minute. Then remove from the heat and let the eggs sit in the hot water for 12 minutes, covered.
- In the meantime, prepare an ice bath for the eggs. When the 12 minutes is up, carefully transfer the eggs to the ice bath with a slotted spoon. After 30 minutes you can begin to peel the eggs.
- While waiting for the eggs to cool, dice the bacon and jalapeños into a very fine dice.
- Remove the shell from the egg. Slice the eggs in half, reserving the yolks in a medium sized bowl.
- Add the mayonnaise, mustard, salt, smoked paprika and Worcestershire Sauce to the egg yolks and beat on medium speed with a hand mixer until light, smooth, and creamy.
- Stir in the diced bacon and jalapeños until well combined.
- Spoon the filing or use a piping bag to fill the egg whites with the yolk mixture.
- If desired, top with black pepper or smoked paprika.