Jalapeno Bacon Cheddar Deviled Eggs

Prep: 20 m | Cook: 25 m | Ready In: 1 h

“A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno.”


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


Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.

Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.

Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.

Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.

Nutrition Facts

Per Serving: 87 calories; protein 5g 10% DV; carbohydrates 0.7g; fat 7.2g 11% DV; cholesterol 100.8mg 34% DV; sodium 132.5mg 5% DV.