Crispy bacon crumbles and fiery jalapeño peppers make classic deviled eggs even more devilish.TipHero

Bacon Jalapeño Deviled Eggs

Bacon Jalapeno Deviled Eggs
Prep: 20 Mins | Total: 30 Mins
Serves: 2 dozen deviled eggs
Difficulty: Easy
Ingredients
12 Large eggs, at room temperature
1-2 Jalapeño peppers, seeded and finely diced
½ Cup Mayonnaise
½ teaspoon Sugar (or to taste)
2 Teaspoons Rice vinegar or lemon juice
1 Tablespoon Yellow mustard
Ground Black Pepper (to taste)
Kosher Salt (to taste)
4 slices Bacon, cooked and crumbled (¼ pound)
Sweet or Smoked Paprika (optional garnish)
Directions
Hard-boil the eggs: bring water to a boil in a large pot. Carefully lower the eggs into the pot with a slotted spoon. Allow the eggs to boil for 30 seconds. Reduce the heat to maintain a simmer and continue cooking for another 10 to 12 minutes (depending on how dry you like your yolks). Immediately transfer the eggs to a bowl of ice water and allow them to cool for at least 15 minutes before peeling.
Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a medium mixing bowl. Mash the egg yolks with a fork. To the egg yolks add the diced jalapeños, mayonnaise, sugar, vinegar/lemon juice, mustard, pepper, and salt, and stir until well combined. (If you don't want your deviled eggs too spicy, start by mixing in just one of the jalapeños, and add more if it's not spicy enough.) Taste and adjust the seasoning if needed.
An easy way to fill the egg white halves is to transfer the egg yolk mixture to a zip-top bag with a hole cut in one corner, then squeeze the bag to pipe the mixture into the egg white halves. Alternatively, spoon the egg yolk mixture evenly into the egg white halves.
Sprinkle each deviled egg with crumbled bacon and paprika (if using). Serve them immediately, or chill them for up to 5 days. (If you're not serving them immediately, wait until you're ready to serve them before topping them with the bacon and paprika.)

Crispy bacon crumbles and fiery jalapeño peppers make classic deviled eggs even more devilish. Ever wonder why they’re called deviled eggs? In the 1800s, the term “deviled” was used to refer to zesty dishes. Yellow mustard makes traditional deviled eggs plenty zesty, but we wanted to really turn up the heat. So we mixed jalapeños in with the egg yolks for an extra kick, and threw on some smoky bacon — because bacon.

Making stuffed eggs is incredibly easy — most of the time is really just spent hard-boiling the eggs. (Tip: cook the bacon while you’re waiting.) You don’t need to fuss with perfectly piping the yolks into the whites either, because you’re going to sprinkle them with bacon bits anyways.

Crispy bacon crumbles and fiery jalapeño peppers make classic deviled eggs even more devilish.TipHero

No covered-dish supper, picnic, or holiday party would be complete without the deviled eggs, but everyone will be even more delighted if you give the retro recipe an upgrade. You can count on these savory, spicy deviled eggs to disappear from the cookout as soon as you put out the platter. Watch our video to learn how to make the best deviled eggs you’ve never tried.

Crispy bacon crumbles and fiery jalapeño peppers make classic deviled eggs even more devilish.TipHero
Crispy bacon crumbles and fiery jalapeño peppers make classic deviled eggs even more devilish.TipHero

Need more ideas for appetizers and party bites? Try one of these for your next get-together:

Crispy bacon crumbles and fiery jalapeño peppers make classic deviled eggs even more devilish.TipHero

Recipe adapted from Real Housemoms