Jalapeño Bacon Deviled Eggs
These Bacon and Jalapeño Deviled Eggs are an easy cold appetizer made with Greek yogurt, jalapeños, and crispy bacon bits!
Servings: 12 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.
