Inspired by jalapeno poppers, these bacon jalapeno deviled eggs are packed with smoky bits of bacon and ranch seasoning in each creamy bite.
Let's put the devil in deviled eggs, folks! Spicy bits of jalapeno really liven up this great party appetizer and are sure to wake up your taste buds, while crisp crumbles of bacon add smoke to the fire. Deviled eggs never tasted so heavenly!
What are they?
I set out to craft the best bacon jalapeno deviled eggs recipe, inspired by my favorite appetizer, jalapeno poppers. I am happy to say it was quite successful. Additionally inspired by my Jalapeno Popper Twice Baked Potatoes and jalapeno popper pinwheels, I made some further modifications to this classic appetizer, like the addition of ranch seasoning and bacon, which deviate from a traditional popper. However, I think you will agree, the additions each add a lot of flavor.
I tested this recipe with and without bacon, and I am happy to say it is a worthwhile improvement. Crafting spicy deviled eggs with jalapeno and bacon is an intoxicatingly delicious combination!
Although jalapeno popper deviled eggs would also taste great without bacon, I felt the deep smoky flavor was a nice contrast to the bright flavor of the ranch seasoning mixed with the creamy yolk. It makes the filling mixture taste more complex.
Ingredients & Substitutions
- Large eggs - You will need to make hard-boiled eggs or buy them from the grocery store.
- Bacon - I prefer regular-cut bacon for this recipe because it is crispier, rather than meatier. However, candied bacon would be a delicious upgrade!
- Fresh Jalapenos (don't use pickled jalapenos) - You can use two peppers if your whole family enjoys more of a kick. Jalapeno deviled eggs pack a fairly mild heat. You will be able to feel a slight tingle from the capsaicin, but the heat isn't overwhelming... unless you are strongly averse to spicy food, in which case, why are you making a recipe featuring jalapenos?!
- Cream cheese
- Ranch seasoning packet
How to make them
To begin, you will need hard-boiled eggs. If you are making them yourself, the easiest way to do it is to place eggs in the bottom of a large pot in a single layer and then cover the eggs with cold water by at least one inch. Bring the water to a boil, then remove the pot from the heat and let the eggs sit in the hot water for 14 minutes. They are now ready to be removed with a slotted spoon, cooled in an ice bath, and peeled.
Tip: Older eggs peel easier than hard-boiling fresh eggs.
At the same time, you can prepare your bacon by cooking it in a frying pan set over medium heat on your stovetop. Cook the bacon until it is crispy, then remove it from the skillet and set on paper towels to drain. Once it is cool enough to handle, crumble it into small pieces.
With the eggs and bacon ready to go, we can start making the filling. To start, cut the boiled eggs in half, remove the yolks from the white halves, and blend them with mayo, cream cheese, bacon bits, and ranch seasonings. Whisk yolk mixture together until well combined, then use the creamy filling as a topping for each egg half. Easy enough, right?
Tip: You can make smoked deviled eggs by using my smoked eggs recipe. These jalapeno deviled eggs would make a great filling when combined with smoked eggs, however, I would omit the bacon to maintain contrasting flavors. Otherwise, the smoked egg and smoky filling may taste too one-dimensional.
Storing Leftover Deviled Eggs
Deviled eggs are perfect for making in advance because they store really well in the refrigerator (they cannot be frozen), and the flavor of the filling continues to improve as it melds. It is best to keep these in an airtight container, or covered in plastic wrap, so the filling does not absorb odors from your fridge, and enjoy them within five days.
Bacon Jalapeno Deviled Eggs
- Large skillet
- Medium bowl
- Pastry bag optional
- 12 large hard-boiled eggs
- 3 slices bacon
- 1 large jalapeno pepper (minced)
- 4 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ½ ounces Ranch seasoning packet (this is half of a standard 1 oz packet)
- Add the slices of bacon to a skillet set over medium heat and cook until crisp. Remove bacon from skillet and crumble.
- Slice hard boiled eggs in half lengthwise and remove the yolks.
- Mash yolks with jalapeno, cream cheese, mayo, bacon, and ranch seasoning in a medium bowl. Mix until well combined and smooth.
- Add yolk filling evenly into the egg whites.
- These can be served right away or made in advance and stored in the refrigerator until ready to be eaten.
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This recipe was originally published on April 18, 2019, on FoxValleyFoodie.com.
I would like to thank you for all the recipes it really came in handy and it was exactly what I needed to serve at my gathering.
Again, thank you all.