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These bacon jalapeño deviled eggs are full of spice and flavor! The crispy bacon and spicy jalapeño make the perfect combination for parties and holidays. It’s such a fun twist on a classic!

bacon jalapeno deviled eggs in a serving tray

Ingredient notes
How to make bacon jalapeño deviled eggs
Bacon jalapeno deviled eggs Recipe

This insanely flavorful appetizer recipe packs a major punch. It’s crispy and salty from the bacon and the pickled jalapeño have a nice kick. I realized deviled eggs are the best snack. They’re low carb, full of protein and they taste delicious.

Ingredient notes

Eggs: this recipe makes 12 deviled eggs, but we only need 6 eggs because they’ll be split in half.
Pickled jalapeños: these will be in the jarred/canned section!
Bacon: buy pre-made crumbled bacon or grab a pack of bacon from the store, fry it up and save the leftovers for another recipe or breakfast.
Mayonnaise: a brand made with good quality oil (like avocado) is best.
Cream cheese: this really makes this recipe taste like a jalapeño popper!

deviled eggs with bacon and jalapeno on a yellow tray

How to make bacon jalapeño deviled eggs

Start by hard-boiling the eggs. Place the eggs in a single layer in a large saucepan then fill with cold water until the eggs are fully submerged. Bring to a rolling boil over high heat then remove from the heat and cover with a lid. Next, allow to sit for 12 minutes, then place in a bowl of cold water.
Peel the eggs and slice each in half lengthwise once they’re cool. Carefully remove the yolk and place in a medium bowl.
Add the bacon, mayonnaise, cream cheese, salt, pepper and the chopped jalapeños to a small bowl and mix until completely combined.
Finally, place the mixture in a plastic bag then snip off one corner of the bag and pipe the filling into the egg halves. Sprinkle each with paprika and top with a jalapeno!

someone picking up a bacon jalapeno deviled egg

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Bacon jalapeno deviled eggs

These bacon jalapeno deviled eggs are an easy, keto appetizer or snack! They’re naturally gluten free and make a great recipe for parties. The crispy bacon and spicy jalapeno make the perfect combination.

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Molly Thompson

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Molly Thompson

Ingredients

▢ 6 large eggs
▢ 16 sliced pickled jalapeños divided
▢ 2 tablespoons crumbled bacon see notes to make it
▢ 1/4 cup mayonnaise (we like Primal Kitchen)
▢ 2 ounces cream cheese (or a plant based brand like Kite Hill) softened
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon pepper
▢ 1/2 teaspoon paprika

Instructions

Gently place the eggs in a single layer in a large saucepan and fill it with cold water so the eggs are fully submerged. Bring to a rolling boil over high heat then remove the pan from the heat and cover with a lid. Allow to sit for 12 minutes, then transfer the eggs to a bowl of cold water to stop the cooking process.
Chop 4 of the jalapeños and set aside.
Peel the eggs and slice each egg in half lengthwise then carefully remove the yolk and place them in a medium bowl. Add the bacon, mayonnaise, cream cheese, salt, pepper and the chopped jalapeños and mix until well combined.
Place the filling in a plastic bag then snip off one corner of the bag. Use this to pipe the filling into the egg halves, filling them all the way full.
Top each egg with the reserved sliced jalapeño and sprinkle with paprika.

Last step! If you make this, please leave a review letting us know how it was!

Notes

To cook the bacon, preheat the oven to 425°F. Line a large baking sheet with foil. Lay the bacon in an even layer and cook for 20-25 minutes, flipping halfway through. Use tongs to transfer a paper towel lined plate to cool and drain before crumbling. You could also fry a few pieces in a frying pan!