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Bacon Jalapeño Deviled Eggs

Course: Appetizer
Cuisine: American


  • 12 eggs
  • 5 slices cooked thick cut peppered bacon
  • ½ - 1 jalapeño
  • ¾ cup mayonnaise
  • 1 tsp mustard
  • ½ tsp kosher salt
  • 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.


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.