These Bacon and Jalapeño Deviled Eggs make for a fun and easy cold appetizer or brunch recipe! Hard-boiled eggs are turned into flavorful bites with Greek yogurt, diced jalapeños, Dijon mustard, and crispy bacon bits.
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Key Ingredients
- Eggs: I always opt for pasture-raised eggs. This recipe calls for 6 eggs, which will result in 12 deviled eggs.
- Bacon: Cook your bacon on the stovetop or in the oven until nice and crispy! Drain on a paper towel before chopping it.
- Jalapeños: I seed the jalapeños before finely dicing them. For added spice, you can leave some of the seeds in.
- Greek yogurt: These eggs are made without mayo, and instead are mixed with creamy full-fat Greek yogurt.
- Dijon mustard: Dijon mustard adds tons of flavor! Just a little goes a long way.
- Garlic powder: the garlic flavor pairs great with the eggs and bacon!
Step by step
- Cook the hard-boiled eggs. Add the eggs to a pot of cold water and bring the pot to a boil. Turn off the heat, cover, and let the eggs rest for 8 minutes. Immediately transfer to an ice bath.
2. When the eggs are completely cool, peel off the shell.
3. Use a small food processor (or a bowl and spatula), to whip together the yolks, Greek yogurt, Dijon, garlic powder, and salt. Stir in the jalapeños.
4. Pipe or scoop the egg yolk mixture into each egg white and top with crispy bacon bits!
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Prep ahead tips
- These deviled eggs will last up to 3-4 days in an airtight container in the refrigerator, making them a great option to prep ahead for a party!
- The bacon is best when it is crispy and it will lose some of its crispiness in the refrigerator. Because of this, for best results, I recommend cooking the bacon and topping each egg with the bacon crumbles within a few hours of serving them. Go ahead and prep the rest of the egg a day or two before a party and just add the crispy bacon within a few hours before serving!
Expert tips
- To cleanly separate the yolks and whites, use a pairing knife and run it around the outside of the egg without cutting the yolk (similar to how you cut open an avocado!). Twist apart the two pieces of the egg white. The yolk should still be in tact and you can just pop it out whole!
- Salt is key to a flavorful deviled egg (well, to any recipe really!). While the bacon adds salt to this recipe, be sure to still taste the egg yolk mixture and season appropriately.
More make-ahead brunch recipes you'll love
If you try these Bacon and Jalapeño Deviled Eggs, I'd love to know what you think in the comments or ratings below! A 5-star rating means the world to me!
📖 Recipe
Jalapeño Bacon Deviled Eggs
Ingredients
- 6 eggs
- ¼ cup Greek yogurt
- ¼ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 pinch of salt
- 1 Jalapeño seeded and finely diced
- 3 strips of cooked bacon chopped
Instructions
- Place the eggs in a pot of cold, salted water. Bring to a boil on high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit for 8 minutes before draining and submerging the eggs in an ice bath until completely cool (you may need to add in fresh ice as they melt). Once the eggs are cooled, remove the shell and separate the yolks from the whites.
- In a small food processor (alternatively mix by hand), add the yolks, Greek yogurt, garlic powder, Dijon, and a pinch of salt. Pulse until completely combined and creamy, wiping down the sides of the bowl as needed. Stir in the diced jalapeños. Taste, adjusting for seasoning as desired.
- Pipe or scoop the filling into each egg white. Top each egg with chopped crispy bacon.
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Jeff the Chef @ Make It Like a Man! says
I'm now always a deviled eggs guy, but with bacon and jalapeno, I could be swayed!