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bacon jalapeno deviled eggs
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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.
Course: Appetizer
Cuisine: American
Keyword: eggs, jalapeno, keto
Calories: 180kcal


  • 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


  • 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.


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!


Serving: 2deviled eggs | Calories: 180kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 4.5g | Cholesterol: 205mg | Sodium: 430mg | Fiber: 1g | Sugar: 2g