Deviled Eggs with Bacon and Jalapeño — creamy, smoky, tangy deviled eggs loaded with crispy bacon and a fresh jalapeño kick. They’re bold, addictive, party-perfect, and ready to disappear off any snack board in minutes!
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Deviled Eggs with Bacon and Jalapeño are everything a deviled egg should be — creamy, smoky, tangy, and just spicy enough to keep things interesting. The crispy bacon adds rich, savory crunch, the jalapeño brings fresh heat, and the classic deviled egg filling ties it all together in the most addictive way. They’re bold, party-perfect, and almost guaranteed to vanish the second you set them down!
Here’s why these Bacon & Jalapeño Deviled Eggs always steal the show:
- Creamy & smoky — Classic deviled egg filling meets crispy bacon.
- A fresh jalapeño kick — Adds bright heat without overpowering.
- Crowd-pleaser energy — Snack board, potluck, holiday, tailgate — they shine anywhere.
- Easy to make ahead — Chill them until serving for even better flavor.
- Simple ingredients — Big payoff, zero fuss.
What You'll Need and Why
- Eggs — Hard-boiled and cooled completely so the yolks blend smooth and creamy.
- Mayonnaise — The base of that classic, silky deviled egg filling.
- Dill Relish — Adds tang, crunch, and a little zip that plays perfectly with the bacon.
- Whole Grain Mustard — Brings texture and savory depth to the filling.
- Fresh Dill — Brightens everything; dried works if it’s all you have.
- Granulated Garlic — For warmth and savory backbone without overpowering.
- Granulated Onion — Adds subtle sweetness and classic deviled-egg flavor.
- Dill Pickle Juice — A splash loosens the mixture and adds extra tang if needed.
- Crispy Bacon — Adds smoky, salty crunch in every bite.
- Jalapeño — Fresh heat and brightness; remove seeds for mild spice.
- Smoked Paprika — The finishing dust for color and a hint of smokiness.
Swaps and Flavor-Boosting Variations
- Make Them Spicier — Leave the jalapeño seeds in, add a pinch of cayenne, or swirl in a little sriracha or hot sauce.
- Tone Down the Heat — Remove seeds and membranes, or swap jalapeño for finely diced sweet mini peppers.
- Try Different Mustards — Dijon brings a smoother tang, spicy brown adds deeper bite, and yellow mustard gives classic deviled-egg nostalgia.
- Add Extra Crunch — Finely chopped pickles, extra celery, or minced red onion bring more texture.
- Swap the Bacon — Use turkey bacon, pancetta, or crispy prosciutto if that’s what you have.
- More Fresh Herbs — Add chives, parsley, or tarragon for a different herbaceous vibe.
- Make Them Smokier — A pinch of smoked paprika (beyond garnish) or a dash of liquid smoke deepens that bacon energy.
- Brighten Them Up — Add a squeeze of lemon juice or a tiny splash of pickle brine for tangier filling.
- Make It Southern — Add a bit of sweet pickle relish instead of dill relish if you’re team-sweet (I won’t tell).
- Double the Batch for Parties — These disappear immediately, so just trust me — make more than you think you need.
Test Your Eggs First (Learn From My Pain)
Tips & Tricks: From an Egg-Loving Overachiever
- Test Your Eggs First (Learn From My Pain) Before you do anything, place each egg in a bowl of water.
If it sinks → it’s good.
If it floats → toss it immediately.
I once missed a floater and it exploded in the pot — walls, ceiling, trauma, the whole thing. The smell? Unholy. Save yourself: test your eggs. - How to Hard-Boil Eggs (If You Need To) If you’re starting with raw eggs, place them in cold water, bring everything to a boil, then turn off the heat. Cover and let sit 10–12 minutes, then chill in an ice bath to prevent overcooking and that gray-green ring.
- Use Good Mayo. This recipe is mayo-forward, so use a brand you love. It makes a massive difference in creaminess and flavor.
- Finely Dice the Jalapeño. Tiny pieces = even heat distribution. Remove seeds if you want milder spice.
- Use Crispy Bacon Only. Soft bacon disappears into the filling. Crispy bacon adds crunch and smoky punch.
- Taste as You Go. The heat level, tanginess, and consistency are easy to adjust. Add a splash of pickle juice to thin, more relish for tang, or extra mustard for depth.
- Pipe or Spoon the Filling. A piping bag gives a pretty finish, but a spoon gets the job done — rustic and charming.
- Chill Before Serving. Let the eggs chill for at least 30 minutes. The flavors bloom and the filling sets beautifully.
Deviled Eggs With Bacon and Jalapeño Recipe
Ingredients
- 6 eggs
- 3 tablespoon mayonnaise
- 2 tablespoon dill relish
- 2 teaspoon whole grain mustard
- 1 tablespoon fresh dill, minced ½ tablespoon if using dried
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- 1 tablespoon dill pickle juice/brine, if needed to thin out mixture
- 2-3 tablespoon crispy bacon, finely diced
- 2-3 tbsp jalapeno, finely diced
- smoked paprika, for garnish
- kosher salt and fresh ground pepper, to taste
Instructions
Hard Boiling
- Place eggs into a pot. Add water to cover by an inch or so.
- Bring water and eggs to a rapid boil. Once water begins to boil, remove from heat and cover with lid for 10-12 minutes.
- Remove eggs from water and place in ice bath.
Deviling
- Remove shells from cooled eggs.
- Carefully slice eggs in half lengthwise.
- Place yolks in a bowl and set whites aside.
- Add mayo, relish, mustard, dill, granulated garlic, granulated onion, pickle juice/brine (if desired) to the yolks. Mix and mash thoroughly. Add salt and pepper as needed.
- Add 1-2 tablespoons of the jalapeños into the yolk mixture if you and your guests like it a little spicier. If not, the jalapeños may be reserved for garnish or left out all together.
- Spoon yolk mixture into whites.
- Garnish with bacon, jalapeños, and smoked paprika.
- Enjoy!
Nutrition
Make It a Party Platter
- Classic Appetizer Tray — Arrange on a big platter with extra crispy bacon bits, jalapeño slices, and a sprinkle of smoked paprika for color.
- Snack Board Hero — Serve alongside crackers, pickles, olives, cheese cubes, and fresh veggies. These eggs steal the show every time.
- Deviled Egg Bar — For parties: set out the eggs and toppings like extra jalapeño, chives, crispy bacon, and hot sauce. People LOVE customizing.
- Tailgate Favorite — Chill well and pack in a sealed container. They’re easy to transport and easy to demolish.
- Holiday Table Upgrade — Add them beside ham, turkey, or roast beef. The smoky-spicy combo perks up any classic holiday spread.
- Brunch Moment — Pair with fruit salad, croissants, quiche, or a breakfast casserole. Surprisingly perfect for morning menus.
- Summer Cookout Side — They shine next to BBQ chicken, burgers, or ribs — especially with that jalapeño kick.
- Potluck Showstopper — Trust me: bring a double batch. They disappear faster than anything else on the table.
Storage & Leftovers
- Refrigerate in a single layer — Store deviled eggs in an airtight container for up to 2 days. The filling stays creamy and the jalapeño stays bright.
- Keep them cold — Deviled eggs should always be chilled. If you’re bringing them to a party, pack them with an ice pack until serving time.
- Avoid stacking — Stacked deviled eggs get smushed and messy. Keep them in one layer so they stay pretty.
- Don’t freeze — Eggs and mayo don’t freeze well. The texture gets grainy and watery — not the vibe.
- Freshen before serving — If the tops look a little dull after chilling, add a tiny sprinkle of smoked paprika or a few extra bacon crumbles to perk them up.
Keep the Party Going
- Easy Homemade Pimento Cheese — Ultra-creamy, sharp, smoky, and impossible to stop scooping. A Southern classic with a Rufus twist.
- Southern Chicken Salad — Savory, crunchy, and loaded with flavor. Perfect for sandwiches, wraps, and snack boards.
- Savory Tuna Salad (with Capers & Lemon) — Bright, briny, and full of texture. Meal-prep gold for fast lunches.
- Avocado Egg Salad — Creamy, herby, and mayo-free with a big lemon-dill punch.
- Whipped Ricotta Dip — Light, fluffy, and ready in 5 minutes. The ultimate appetizer flex.
You Asked, I Answered
Are deviled eggs gluten and dairy-free?
Yes — these deviled eggs are naturally both gluten-free and dairy-free. Just make sure any add-ins or toppings (like bacon) are GF if needed.
Why do egg yolks sometimes have a green ring?
A green ring forms when eggs are overcooked. It happens when sulfur and iron compounds react on the yolk’s surface. It’s harmless, but chilling the eggs in an ice bath prevents it.
Can I make deviled eggs ahead of time?
Yes! You can prep them 1–2 days in advance, but store the whites and the filling separately. Pipe or spoon the filling into the whites just before serving for the best texture.
Why are they called deviled eggs?
“Deviled” refers to foods seasoned with bold, zesty, or spicy ingredients — which fits perfectly with mustard, relish, jalapeño, and paprika. The term became popular in the 1800s and isn’t going anywhere.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
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