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Savory Loaded Deviled Eggs Recipe with Crispy Bacon and Jalapeño Perfect for Parties

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A quick and easy deviled eggs recipe featuring crispy bacon and spicy jalapeño for a flavorful party snack that’s creamy, tangy, and crowd-pleasing.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 6 slices crispy bacon, cooked and crumbled
  • ½ cup mayonnaise (120 ml), full-fat or Greek yogurt for a tangy twist
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon white vinegar (5 ml)
  • 1 teaspoon smoked paprika (2 grams)
  • 1 medium fresh jalapeño, finely diced, seeds removed for milder heat
  • 2 tablespoons green onions, finely chopped
  • Salt and black pepper to taste (start with ½ teaspoon salt and a few grinds of pepper)

Instructions

  1. Place the dozen large eggs in a single layer in a large pot. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat (about 10 minutes). Once boiling, turn off the heat, cover, and let sit for 12 minutes. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
  2. Gently tap each egg on a hard surface and peel under running cold water if needed. Slice each egg lengthwise in half. Carefully remove yolks and place them in a medium mixing bowl. Arrange whites on a serving platter or tray.
  3. While eggs cool, cook bacon in a skillet over medium heat until crispy (about 8 minutes). Transfer to paper towels to drain excess fat, then crumble into small pieces. Reserve about 1 tablespoon of bacon fat for flavor if desired.
  4. Mash the egg yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, smoked paprika, salt, and pepper. Mix until smooth and creamy. Stir in finely diced jalapeño, green onions, and most of the bacon (save some for garnish). Adjust seasoning to taste.
  5. Using a spoon or piping bag, carefully fill each egg white half with the yolk mixture. Don’t overfill—aim for a neat mound.
  6. Sprinkle the remaining bacon and a pinch of smoked paprika on top. Optionally add a thin jalapeño slice for extra flair. Chill for at least 30 minutes before serving to let flavors meld.

Notes

Older eggs peel easier. Adjust jalapeño seeds for desired heat. Add reserved bacon fat or extra mayo if filling is too dry. Prepare filling a day ahead and fill eggs just before serving. For dairy-free, use avocado mayo or coconut yogurt. Can broil briefly for a warm top but best served chilled.

Nutrition

Keywords: deviled eggs, bacon, jalapeño, party snack, appetizer, easy recipe, creamy filling, smoky, spicy

Find it online: https://gleefulfork.com/savory-loaded-deviled-eggs-recipe-with-crispy-bacon-and-jalape-n-o-perfect-for-parties/