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.
- 6 large eggs
- 16 sliced pickled jalapeños divided
- 2 tablespoons crumbled bacon
- 1/4 cup mayonnaise
- 2 ounces Kroger® Cream Cheese softened
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
Place the eggs in a single layer, gently in a large saucepan and fill with cold water so the eggs are fully submerged. Bring to a rolling boil, remove from heat and cover with a lid. Allow to sit for 12 minutes, then place in a bowl of cold water.
Chop 4 of the jalapeños and set aside.
Peel the eggs and slice each egg in half lengthwise. Carefully remove the yolk and place in a medium bowl. Add the bacon, mayonnaise, cream cheese, salt, pepper and the chopped jalapeños. Mix all ingredients until well combined.
Place the mixture in a plastic bag, then snip off one corner of the bag. Use this to pipe the filling into the egg halves.
Top each egg with a jalapeño slice and sprinkle with paprika.
Serve and refrigerate leftovers.
Serving: 2deviled eggs | Calories: 180kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 4.5g | Cholesterol: 205mg | Sodium: 430mg | Fiber: 1g | Sugar: 2g