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Bacon Jalapeno Deviled Eggs are definitely a different take on your normal deviled egg recipe. They are tangy, contain a touch of heat, and are full of flavor!
One of my favorite memories from family get togethers throughout my life have been plates full of deviled eggs! Everyone seemed to have a different type of recipe for them. They were either made with sandwich spread or they were made with a simple mustard and pickle base.
Even though all of the deviled egg recipes varied, the family memories of good food and fellowship with one another were still there.
This recipe for Bacon Jalapeno Deviled Eggs was inspired by the recipe for Kicked-Up Deviled Eggs by Woeber’s Mustard. If you haven’t heard of Woeber’s Mustard before, head over to their site to learn more about them! They are a family based business in Springfield Ohio that has been in business since 1905. They have a store locator on their website. If you can’t locate their product at your local store, you can order directly from them!
Bacon Jalapeno Deviled Eggs are an unique twist on your normal deviled eggs. They are smooth and tangy at first. Then the jalapeno mustard gets you in the back of the throat. The bacon provides an unique texture and the cilantro adds just the right finish.
This recipe comes together fairly quickly and would be perfect at any upcoming get together!
If you are looking for more deviled egg recipes, make sure to check out this one:
Before we get to the recipe, here are a few questions you may have:
WHAT IF I DON’T WANT TO ADD THE CILANTRO, DO I HAVE TO?
No, you definitely do not. Some people don’t like cilantro and that is totally fine. It’s totally customizable.
WHAT IF I DON’T HAVE DECORATING BAGS?
You can use a Ziploc bag by cutting off a tip of one of the corners. It works just as well.
YOU DIDN’T LIST PAPRIKA AS AN INGREDIENT. WE ALWAYS PUT PAPRIKA ON OUR DEVILED EGGS, CAN I STILL DO IT?
Yep. That’s totally up to you if you prefer. It will change the taste profile of this recipe, however, you can if you wish.
Here is the recipe to make our Bacon Jalapeno Deviled Eggs:
Ingredients:
1 dozen eggs
1/3 cup mayo
3 tsp Woeber’s Jalapeno Mustard
Salt and pepper to taste
6 slices of bacon cooked and diced
1/4 tsp chili powder
1/8 tsp cumin
1/8 tsp cilantro seeds
Fresh cilantro as garnish (optional)
Supplies:
Sharp knife
Large mixing bowl
Decorating bag with large tip (tip is optional)
Directions:
In a large Dutch oven, add the eggs and cover with cold water.
Bring to a boil for 10 minutes.
While the eggs are boiling, make up an ice bath in a large bowl. As soon as the 10 minutes are over, use a pair of tongs and remove the eggs and put them directly into the bowl filled with cold water/ice. Let the eggs cool them and then peel them.
Once the eggs are peeled, cut the eggs in half length-wise. Place the egg yolks into a large bowl. After you have all of the yolks in the bowl, mash the yolks together with a fork. Then add in the mayo, mustard, salt, pepper, cumin, chili powder, half of the chopped bacon and cilantro seeds.
Scoop the deviled egg mixture into the decorating bag that is already prepped with the large decorating tip or in the Ziploc bag that has one corner tip cut off and slowly fill each egg with the mixture.
Top with cilantro and the remainder of the bacon. Place in the fridge until ready to serve.
*I like to make our deviled eggs a bit creamy due to a couple in my family not being fans of chunky bits of eggs, however, you can adjust your mayo to accommodate either way.
In a large Dutch oven, add the eggs and cover with cold water. Bring to a boil for 10 minutes. While the eggs are boiling, make up an ice bath in a large bowl. As soon as the 10 minutes are over, use a pair of tongs and remove the eggs and put them directly into the bowl filled with cold water/ice. Let the eggs cool them and then peel them. Once the eggs are peeled, cut the eggs in half length-wise. Place the egg yolks into a large bowl. After you have all of the yolks in the bowl, mash the yolks together with a fork. Then add in the mayo, mustard, salt, pepper, cumin, chili powder, half of the chopped bacon and cilantro seeds. Scoop the deviled egg mixture into the decorating bag that is already prepped with the large decorating tip or in the Ziploc bag that has one corner tip cut off and slowly fill each egg with the mixture. Top with cilantro and the remainder of the bacon. Place in the fridge until ready to serve.
Bacon Jalapeno Deviled Eggs Recipe
Ingredients
Instructions
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 70 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 97mg Sodium: 119mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 4g
