Bacon Jalapeño Deviled Eggs

So many holidays are right around the corner and I cannot wait to bring these eggs to every single one of them!

I’ve always known to just make the traditional deviled eggs…but these are on a whole new level!

The crunch from the bacon and jalapeño and the spice…I seriously could eat all of them myself and not regret one bit of it!


  • 12 Large eggs
  • 1/3 CUP Mayonnaise
  • Juice of 1/2 Lemon
  • 1/4 CUP Chopped cooked bacon
  • 2 Tbsp Shredded Cheddar
  • 1 1/2 Tbsp Yellow mustard
  • 2 tsp Chopped jalapeño
  • Kosher salt
  • Freshly ground black pepper


  1. Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2″ inches of water.
  2. Bring to a boil, then reduce heat to low and cook, covered, 1 minute.
  3. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
  4. Crack shells and carefully peel under cool running water.
  5. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks.
  6. Stir in mayonnaise, lemon juice, bacon, cheddar, mustard, and jalapeño and season with salt and pepper.
  7. Spoon mixture evenly among egg whites and serve
  8. Enjoy!

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