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Jalapeño and bacon deviled eggs are a great starter for any party or get together. They make the perfect finger food.
One of my favorite starters to any party are deviled eggs. They are pretty synonymous with holidays and potlucks, and this is the perfect time of year for them with all the parties going on.
To kick up the traditional deviled eggs, these jalapeño and bacon deviled eggs have jalapeño peppers mixed into the egg mixture, and Greek yogurt is in place of mayo to lighten it up a bit.
Then, because bacon makes everything better, I had to top each egg with some crumbled bacon bits!
These are sure to be a crowd pleaser this holiday season.
What are deviled eggs?
Deviled eggs are hard-boiled chicken eggs that have been shelled, cut in half, and filled with a mixture made from the egg yolks mixed with other ingredients.
What are the benefits of eating eggs?
Eggs are among the most nutritious foods, containing some of almost every nutrient. A single egg contains vitamin A, folate, vitamin B5, vitamin B12, B2, phosphorus and selenium. They are all contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc.
Why you’ll love this recipe
- Perfect party food
- Fun appetizer
- Kicked up flavors
- Great finger food idea
What you’ll need to make this recipe.
- Plain Greek yogurt
- Dijon mustard
- Ground pepper
How to make this recipe
Boiling the eggs
To get started on these deviled eggs, the eggs need to be boiled. The quickest and easiest way to boil eggs are right on the stovetop.
1 – Place 6 eggs in a small pot and fill it with water so it’s about an inch above the eggs. Then, turn the burner to high and bring the pot of eggs and water to a boil.
2 – Once it gets to a boil, turn the heat down to medium-high heat and let the eggs boil for 7 minutes. This boils the eggs to the perfect consistency for deviled eggs.
3 – When the eggs are done boiling, take them out of the pot with a slotted spoon and put them in a bowl of water with ice cubes for a couple minutes. This will cool the eggs down quickly. After they’ve cooled down, peel the eggs.
4 – Then, cut the eggs in half lengthwise. Scoop out the yolks and add them to a medium sized bowl. Set the cooked egg whites aside.
Preparing the filling
1 – While the eggs are boiling, cook the bacon on the stovetop until it’s crispy. Set it aside to cool, then chop it up into little bits.
2 – In the same bowl as the yokes, add the Greek yogurt, Dijon mustard, salt and pepper, and the diced up jalapeño. Mix everything up until the mixture is smooth.
The spicy level depends on what you prefer. I used half of the pepper and removed some seeds. If you prefer spicier, leave the seeds. If you dislike spicy, take all the seeds out, or leave out the jalapeño completely.
3 – Add the egg yolk mixture to a piping bag. Fill the bag, let the extra air out, and snip the bottom corner.
4 – Pipe the mixture evenly into the 12 half eggs.
5 – Top with bacon bits. Finish with a sprinkling of paprika.
How do I store my deviled eggs?
Place deviled eggs in an airtight container and place in the refrigerator for 3-4 days.
Calories per serving (2 halves): 83
- 6 large eggs, hard boiled
- 1/4 cup plain Greek yogurt
- 1 1/2 teaspoon dijon mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 jalapeño, deseeded and diced
- 1 slice bacon, cooked and diced
- Peel hard boiled eggs and cut lengthwise. Scoop egg yokes into a medium size bowl. Place the egg whites on a plate and set aside.
- Add Greek yogurt, dijon mustard, salt, pepper and diced jalapeño to bowl. Mash ingredients together until the mixture is smooth.
- Pipe the mixture evenly into the empty egg whites. Top with diced bits of bacon, and sprinkle with paprika. Enjoy!
To hard boil eggs, place eggs in a saucepan and cover them with water. Bring water to a boil over high heat. Then, reduce to medium-high heat and boil for 6-7 minutes. Once eggs are done, remove them with a slotted spoon and place in a bowl of ice water for a couple minutes to cool.
Spice level can be changed according to preference. For a spicier deviled egg, leave all or some seeds. For no spice, remove seeds or eliminate jalapeño.
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Amount Per Serving: Calories: 83Saturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 231mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 7g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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