Jalapeno Deviled Eggs

A single jalapeno deviled egg with jalapeno slices and bacon bits as garnish on top of creamy stuffing.

Jalapeno and bacon come together to make this classic appetizer more interesting. This variation has a fresh and spicy kick from fresh and pickled jalapenos, with the bacon adding saltiness and a layer of flavor.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 10

Servings servings

Calories 89kcal

Author Subhasmita

Ingredients

10 egg
⅓ cup mayo
2 cloves garlic
⅓ cup cheddar cheese
2 tablespoons picked jalapeño along with 2 teaspoons juice
½ teaspoons smoked paprika
¾ teaspoons salt
1 teaspoons Dijon mustard
¼ cup green onion or chive
5-6 strips bacon
1 fresh jalapeño

Instructions

Cut peeled hard-boiled eggs into half. Remove yolks into a bowl.
Cut bacon strips into small bite-sized pieces. Cook until crispy. Drain crispy bacon pieces well on a kitchen towel.
Break yolks into fine crumbs using a fork. To that add the rest of the ingredients except fresh jalapeno slices. Also, reserve 2-3 tablespoons of bacon bits for garnishing.
Fill a piping bag with the egg yolk mix. Cut off the tip with a sharp scissor. Because the filling has chunks of bacon, jalapenos etc piping the filling through a nozzle tip is might not be smooth.
Arrange egg halves on a plate. Pipe a generous amount yolk filling into the egg white halves.
Garnish it with cooked bacon, fresh jalapeno slices and chopped fresh parsley/chives .

Nutrition