Bacon jalapeno deviled eggs

5 from 1 vote

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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Prep Time18

Cook Time12

Total Time30

Servings:

Author: 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.

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!

Nutrition

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