These spicy deviled eggs with jalapeno and bacon are a great way to spice up classic deviled eggs at your next brunch or family gathering. Hard-boiled egg yolks are mixed with sauteed jalapeno and garlic, then combined with mayonnaise, cream cheese, yellow mustard, hot sauce, and spices for a unique deviled egg recipe that is sure to bring some heat to the table!
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Deviled eggs are always a winner to serve for brunch or family gatherings.
I am always looking for unique deviled egg ideas and this jalapeno deviled egg recipe is hands down one of our favorites!
When developing this recipe, I knew I wanted to create something with some FRESH heat so I decided to work with fresh jalapenos, and add more spicy layers with the addition of hot sauce and cayenne pepper too.
My favorite thing about these bacon jalapeno deviled eggs is you can easily adjust the level of spicy to fit your needs.
Ingredients for Spicy Deviled Eggs
Ready to make some jalapeno deviled eggs? Start by gathering your ingredients. You will need:
- Eggs: Forget the rumor that you need to use old eggs, I am going to teach you a hard boiling method that will allow you to use ANY eggs!
- Bacon: Use high-quality bacon, finely chopped. We are going to use the cooked bacon on top as a garnish and also use the grease to fry up and flavor the jalapeno and garlic.
- Jalapeno peppers: Be sure to use finely chopped. Use caution when preparing your peppers. Remember that most of the heat comes from oils in the membranes and the seeds, so take care to remove those parts.
- Garlic clove: The garlic is going to be cooked with jalapeno in this recipe. I highly recommend using fresh garlic for the best flavor!
- Cream cheese and mayonnaise: I love using the combination of cream cheese and mayonnaise for my deviled eggs. The cream cheese adds a nice thick, creamy texture, and the flavor pairs very well with the spice while the mayonnaise keeps things light and adds a bit of tangy flavor. Make sure to use room-temperature cream cheese so the texture is nice and smooth.
- Yellow mustard: I love the combination of yellow mustard when paired with spicy jalapenos and cayenne pepper. It's subtle and in the background, but really adds depth and complexity to the flavor.
- Hot sauce and cayenne pepper: The combination of these two ingredients is a MUST for winning jalapeno deviled eggs! Hot sauce adds layers of flavors while cayenne really gives you control of the level of spiciness.
- Salt: The finishing touch to round out all the tasty flavors!
See the recipe card for the exact quantities of each ingredient.
Here are some recommendations for swaps you can use when making spicy deviled eggs.
- Bacon: If you don't have bacon, you can use real packaged bacon bits. Then, when it's time to cook the jalapenos add a teaspoon or two of olive oil. But trust me... the bacon is pretty amazing in this! It's definitely worth a trip to the store!
- Jalapeno Peppers: This recipe was developed specifically for jalapeno peppers, but in a pinch, you could use the peppers of your choice. Give serrano or habaneros a try!
- Garlic: If you don't have fresh garlic, you can use jarred garlic or about one-quarter teaspoon of garlic powder. If using garlic powder, don't add until you are mixing everything together at the end.
- Cream Cheese: If you are truly against using cream cheese in deviled eggs, you could make this with just mayonnaise.
- Yellow Mustard: When testing this recipe, I did try spicy mustard, and while I preferred the yellow... you can absolutely make it with spicy mustard if that is what you prefer!
- Hot Sauce: You can use any variety of hot sauce including sriracha, chili garlic sauce, or even just skip the sauce and add an extra pinch of cayenne.
- Cayenne Pepper: I love using cayenne for this recipe, but you could also use chili powder or red pepper flakes.
You don't need many kitchen tools to make spicy deviled eggs with bacon and jalapeno. But there are a few things that will make preparing this recipe a little easier.
- Measuring Cups and Spoons: To get the perfect quantity of ingredients.
- Frying Pan: For cooking the bacon, jalapeno, and garlic.
- Sauce Pan and Steaming Basket: For making PERFECT boiled eggs.
- Cutting Board and Knife: For preparing the ingredients and eggs.
- Mixing Bowl: To mix the yummy filling!
- Electric Mixer: For a super smooth and creamy filling consistency.
- Piping Bags and Tip: For a fancy presentation.
How to Make Easy Peel Hard-Boiled Eggs
Once you have your ingredients and equipment gathered, it's time to make the bacon jalapeno deviled eggs! Start by making PERFECT deviled eggs.
- Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs). Bring the water to a boil.
⭐️ TOP TIP: The rumor of starting your hard-boiled eggs in cold water came from potatoes. It is recommended you start potatoes in cold water, but with eggs, you want to start with hot water to get that easy peel.
Starting with hot water cooks the protein in the egg faster so that the membrane between the shell and the protein will be easier to separate. When you start with cold water, that membrane will adhere to the protein as it’s cooking, so your eggs will be difficult to peel.
- Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. A steamer basket is helpful too as it minimizes the risk of eggs cracking from hitting each other.
Steaming helps permeate the shell better, which leads to easier to peel eggs!
- Cover the pan then lower the temperature to a gentle simmer and cook the eggs for 11 minutes.
- Remove the eggs from the water and test one. Shock the eggs in an ice bath. Let them cool completely before peeling.
- Once they are completely cooled, run them under cool water and carefully peel, separating the membrane from the egg as you EASILY pull away large pieces of the shell! See how easily the shell comes off?
- Next, cut the eggs in half and remove the yolks, placing them in a mixing bowl for later.
How to Make Jalapeno Deviled Eggs
Once you've got the eggs boiled, you're ready to make the filling for bacon jalapeno deviled eggs.
- Start by frying up the prepared bacon in a frying pan over medium heat. You will want to cook it until it's nice and brown and crispy, then use a slotted spoon and remove it from the pan.
- Leave the grease in the pan and place the bacon on a plate lined with a paper towel. This will help absorb any extra grease.
- Next, fry the jalapeno in the bacon grease for about one minute. It won't take long for the jalapeno to cook since it is chopped so small.
- After about one minute, add the garlic and cook a little longer until fragrant and tender.
- Move the jalapeno and garlic into the mixing bowl with the egg yolks and add the remaining ingredients. (Except for the bacon! This will be used as a garnish.)
- Use an electric mixer on low speed to mix everything together until smooth and well incorporated. This is also your opportunity to taste test!
TOP TIP: Don't be afraid to get a spoon and try a little, and adjust the heat by using more or less hot sauce or cayenne pepper.
- Finally, move the mixture into a piping bag and fill each egg white half with the desired amount of filling. Alternatively, you can use a spoon and just carefully fill each half to your liking.
- The final step is to garnish the eggs with bacon, extra jalapeno peppers, and a pinch of cayenne. You can garnish as you feel necessary or just leave them plain!
How to Store
These jalapeno deviled eggs will keep for up to four days in the fridge. Be sure to store them covered on a platter or keep them in an air-tight container.
These ingredients don't stand up well to freezing.
Expert Tips and FAQS
I can't wait for you to try my favorite unique deviled egg recipe! Remember these tips when making jalapeno deviled eggs:
- Use a steaming basket for easy to peel eggs.
- Make sure your cream cheese is at room temperature for an extra smooth texture.
- Adjust the level of spiciness by using more or less jalapeno, hot sauce, and cayenne pepper.
- For a fancy presentation, fill using a piping bag and garnish using bacon, jalapeno, and a pinch of cayenne or paprika.
Deviled eggs can be stored for up to four days in the refrigerator.
By adding a combination of jalapeno peppers, hot sauce, and cayenne pepper.
Steam them to help separate the shell from the membrane for super easy peeling.
Deviled eggs are a perfect addition to ANY meal. They are equally popular for breakfast, brunch, lunch, and dinner and are a common dish to bring to family gatherings or holiday meals.
More Party Food and Drink Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Spicy Deviled Eggs
- 6 eggs
- 3 slices of bacon finely chopped
- 2 Jalapeno peppers finely chopped
- 1 garlic clove finely minced
- 2 ounces cream cheese softened
- 4 Tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon hot sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.
- Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.
- Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.
- Remove the eggs from the water, test one. Shock the eggs in an ice bath. Let them cool completely before peeling.
- Peel eggs, slice in half and remove yolks from the whites. Set aside.
- In a small skillet, cook the bacon over medium heat until crispy and cooked through. Remove from the pan with a slotted spoon and set aside.
- Add the jalapeno to the pan and cook for 1 minute. Add garlic and cook for one additional minute. Remove the jalapeno and garlic with a slotted spoon and set aside.
- In a large bowl, use an electric mixer on medium low speed to mix together the yolks, jalapeno mixture, cream cheese, mayonnaise, mustard, hot sauce, cayenne and salt. Mix until fully incorporated.
- Use a piping bag, or spoon to fill each egg white half with filling. Top with bacon crumbles and additional garnishes if desired. Serve warm or chilled.