Go Back

Jalapeno Deviled Eggs

Jalapeno deviled eggs with creamy yolk filling, pickled jalapeños, and a fresh jalapeno slice on top. Hard-boiled eggs are chilled, halved, piped with filling, then finished with bacon crumbles and chili powder.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling (ice bath) 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs large eggs
deviled egg filling
  • 0.33333333333333 cup mayonnaise for creamy filling
  • 2 oz cream cheese softened
  • 2 tbsp pickled jalapenos finely minced
  • 1 tbsp jalapeno brine from the pickled jalapenos
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
toppings
  • 1 fresh jalapeno thinly sliced
  • 4 slice bacon cooked and crumbled
  • chili powder for garnish

Equipment

  • 1 sheet pan

Method
 

Boil the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
Chill, peel, and halve
  1. Chill the eggs in an ice bath for 10 minutes, then peel. Halve the eggs lengthwise and transfer yolks to a bowl.
Make the filling
  1. Mash the yolks with mayonnaise, cream cheese, jalapeno brine, Dijon mustard, garlic powder, and salt until smooth. Fold in the minced pickled jalapenos to distribute the heat evenly.
Fill and garnish
  1. Pipe the filling into the egg whites, filling each half. Top each deviled egg with a fresh jalapeno slice, bacon crumbles, and a dusting of chili powder.

Notes

For easiest piping, chill the filled halves on a sheet pan for 5–10 minutes so the filling firms slightly. Store covered in the refrigerator up to 3 days; freeze is not recommended because the eggs and filling can turn watery. For a lower-fat swap, use light mayonnaise and reduced-fat cream cheese without changing the method.