Jalapeño 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 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
- Salt and pepper
How to make this recipe
1 – 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. 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. 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.
Once 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. Then, cut them in half lengthwise. Scoop out the yolks and add them to a medium sized bowl. Set the cooked egg whites aside.
2 – 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.
3 – In the same bowl as the yokes, add the Greek yogurt, Dijon mustard, salt and pepper, and the diced up jalapeño. 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. Then, mix everything up until the mixture is smooth.
4 – I add the egg yolk mixture to a piping bag, but a small zip top bag works just as well. Fill the bag, let the extra air out, and snip the bottom corner. Pipe the mixture evenly into the 12 half eggs. Then top with bacon bits. Finishing 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
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Jalapeño Deviled Eggs Topped With Bacon
- 6 large eggs, hard boiled
- 1/4 cup plain Greek yogurt
- 1 1/2 tsp dijon mustard
- 1/4 tsp pepper
- 1/4 tsp 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.
- 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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