Zesty Bacon Jalapeño Deviled Eggs
Zesty Bacon Jalapeño Deviled Eggs – tired of the same boring deviled eggs? This spicy twist will rekindle your love of this classic southern appetizer. Serve these modern deviled eggs at any gathering and wow your party guests!
Growing up, there wasn’t a potluck, party or tailgate that didn’t have classic, deviled eggs. You know the drill – pickle relish, mayo and mustard. Nothing too fancy. But as popular as they are, they seem to be a “love it” or “hate it” appetizer. These bad boys are outdated, tired and in need of a makeover. Enter… the Zesty Bacon Jalapeño Deviled Egg.
I first made these deviled eggs about a year ago for a football party we hosted at our house. It was an early game because the team was playing in London so I served brunch inspired finger foods. The eggs were a last minute addition to the menu; I always have eggs, bacon and mayo on hand. I’ve seen other people get creative with deviled eggs so I thought, why not? Well, they were a huge hit with our guests! I think one of my friends had about ten! Because of the overwhelming response (and because I love them), I’ve been making them ever since. I mean, who doesn’t love jalapeños and bacon?
How to make these Deviled Eggs “just right”
Making boiled eggs can sometimes be a challenge. For tips on perfect boiled eggs that are easy to peel, check out this article from Epicurious.
Two things that are essential to the perfect Bacon Jalapeño Deviled Egg: crispy bacon and Duke’s Mayonnaise. Bacon gives each bite the perfect salty crunch! And, well, Dukes Mayo is so creamy, dreamy, and offers the perfect “zing”. I will never buy another brand of mayonnaise again and once you try it, I am sure you will agree. If you don’t… you crazy.
If you give these a try, share a picture on Instagram and tag me @bluecheesebungalow. Looking for a few more tailgate snacks? Try my Bacon Wrapped Jalapeño Poppers or my Buffalo Chicken Sliders! I can’t wait to see your party spread!
Go team!
Kelsey Renee
Zesty Bacon Jalapeño Deviled Eggs
Ingredients
- 12 eggs
- 6 slices of cooked bacon
- 2 Jalapeños
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- Salt and pepper to taste
Instructions
- 1. Crumble cooked bacon and finely dice jalapeños. Set aside.
- 2. Carefully slice boiled eggs in half lengthwise.
- 3. Remove yolk and place into a medium sized bowl. Using a fork, mash the yolk until no large chunks remain.
- 4. Stir in mayonnaise and dijon mustard. Once combined, fold in bacon and jalapeño. Season with salt and pepper to taste.
- 5. Using a small scooper, fill egg whites with approximately 1 tablespoon of the yolk mixture.
- 6. Garnish with extra bacon and thinly sliced jalapeño.
- 7. Keep refrigerated until serving.
