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Spicy Jalapeno Bacon Deviled Eggs

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
24 servings
Snack
Spicy Jalapeno Bacon Deviled Eggs
Ingredients
  • 12 eggs
  • 4 slices bacon
  • 3 jalapeno peppers
  • 1 cup finely shredded sharp Cheddar cheese
  • 1/3 cup mayonnaise
  • 1/4 red onion, minced
  • 2 tablespoons spicy brown mustard
  • 1 pinch paprika, or as desired
Instructions
1
Begin by placing eggs into a saucepan, then cover them with water. Next, bring the mixture to a rolling boil and immediately remove it from heat. Allow the eggs to sit in hot water for 15 minutes, giving them time to cook thoroughly.
2
Remove the eggs from the hot water and transfer them to a sink filled with cold running water. This will help stop the cooking process and make the eggs easier to peel.
3
Once the eggs have cooled enough, crack them open and remove the shells.
4
In a large skillet, cook the bacon over medium-high heat, stirring occasionally until it is evenly browned. This should take around 10 minutes.
5
Remove the cooked bacon from the skillet and place it on a paper towel-lined surface to drain excess moisture.
6
When the bacon has cooled, crumble it into smaller pieces that are easy to handle.
7
Next, remove the seeds and stems from 1-2 jalapenos, depending on desired level of spiciness. Mince the peppers and set them aside for later use.
8
Slice the remaining jalapeno peppers into very thin strips, also setting them aside for later use.
9
Cut each egg in half lengthwise. Carefully remove the yolks from their shells and place them in a bowl.
10
Using a fork, mash the egg yolks until they are broken down into a smooth consistency.
11
Add the minced jalapeno, shredded Cheddar cheese, mayonnaise, diced red onion, and mustard to the bowl with the egg yolks. Stir until everything is well combined.
12
Place the cut-side up egg whites on a serving platter. Spoon the yolk mixture into each egg white half, making sure to fill them as full as possible.
13
Sprinkle the tops of each egg white half with crumbled bacon and a pinch of paprika.