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Flavorful Smoky Bacon Deviled Eggs with Pickled Jalapeño Kick

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A smoky, creamy deviled eggs recipe with a tangy kick from pickled jalapeños and crispy bacon, perfect for potlucks, game days, and casual gatherings.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 6 strips thick-cut bacon, cooked crispy and finely chopped
  • ½ cup mayonnaise (full-fat or Greek yogurt as a substitute)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pickled jalapeños, finely diced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon smoked paprika, plus extra for garnish
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chives or green onions, finely chopped

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let sit for 10-12 minutes (9 minutes for slightly softer yolks).
  2. Transfer eggs to a bowl of ice water and chill for at least 5 minutes. Gently tap and roll each egg on the counter to crack the shell, then peel under running water if needed.
  3. While eggs cool, cook 6 strips of thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain and cool, then finely chop.
  4. Slice peeled eggs in half lengthwise and carefully remove yolks into a medium mixing bowl. Mash yolks with a fork until crumbly.
  5. Add ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, and salt and pepper to taste. Mix well until smooth and creamy.
  6. Stir in finely diced pickled jalapeños, chopped bacon, and 2 tablespoons chopped chives or green onions. Taste and adjust seasoning as needed.
  7. Using a piping bag or spoon, fill each egg white half with the yolk mixture. Avoid overfilling; a small mound is ideal.
  8. Sprinkle a pinch of smoked paprika and extra chopped chives on top for garnish.
  9. Refrigerate deviled eggs for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Use older eggs or add baking soda to boiling water to ease peeling. Cook bacon slowly over medium heat to avoid burning. Drain pickled jalapeños well to prevent watery filling. Chill eggs after peeling and after filling for best texture and flavor. Adjust jalapeño amount to control heat. Mayonnaise can be substituted with Greek yogurt for a lighter version.

Nutrition

Keywords: deviled eggs, smoky bacon, pickled jalapeños, appetizer, party snack, easy recipe, game day food

Find it online: https://sweetstirring.com/flavorful-smoky-bacon-deviled-eggs-recipe-with-pickled-jalape-n-o-kick-easy-and-perfect/