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Best Easy Smoky Bacon Deviled Eggs with Pickled Jalapeño

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These smoky bacon deviled eggs with pickled jalapeño are a game-changer, even for egg skeptics. The creamy yolk filling is blended with smoky bacon, tangy pickled jalapeño juice, and a hint of spice, topped with crispy bacon and fresh chives.

Ingredients

Scale
  • 12 large eggs (room temperature if possible)
  • Ice water bath
  • 6 slices thick-cut bacon (e.g., Wright Brand or Nueske’s)
  • 1/3 cup mayonnaise (e.g., Duke’s)
  • 2 teaspoons Dijon mustard (e.g., Grey Poupon)
  • 1 teaspoon yellow mustard
  • 1 tablespoon pickle juice (from pickled jalapeño jar)
  • 1/2 teaspoon smoked paprika (plus more for garnish)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/4 cup pickled jalapeño slices (drained and roughly chopped if large)
  • 2 tablespoons cooked bacon crumbles (reserved from cooked bacon)
  • Fresh chives or green onion (thinly sliced)
  • Extra smoked paprika (for dusting)

Instructions

  1. Cook the bacon: Place 6 slices of thick-cut bacon in a cold skillet. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate. Once cool, crumble or chop into small pieces. Reserve 2 tablespoons for topping and the rest for filling.
  2. Boil the eggs: Place 12 large eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  3. Ice bath: While eggs sit, fill a large bowl with ice and cold water. Transfer eggs to the ice bath using a slotted spoon. Let chill for at least 10 minutes.
  4. Peel and halve: Gently tap each egg to crack the shell all over. Start peeling from the wider end. Rinse under cool water to remove shell bits. Pat dry. Cut each egg in half lengthwise. Pop yolks into a mixing bowl. Arrange whites on a serving platter, cut side up.
  5. Make the filling: Mash yolks with a fork until broken into small pieces. Add 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon yellow mustard, 1 tablespoon pickled jalapeño juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon cayenne. Stir until smooth. Taste and add salt and pepper. Fold in most of the crumbled bacon, saving about 2 tablespoons for topping.
  6. Fill the eggs: Spoon filling into a piping bag or zip-top bag with corner snipped off. Pipe filling into each egg white half, mounding slightly. Alternatively, use a spoon to dollop filling.
  7. Garnish and serve: Top each deviled egg with a slice of pickled jalapeño, a sprinkle of reserved bacon crumbles, and snipped chives. Dust lightly with smoked paprika. Serve immediately or refrigerate until ready.

Notes

For perfect hard-boiled eggs, add a teaspoon of baking soda to the water before boiling to make peeling easier. Older eggs (at least a week old) peel better than fresh ones. If making ahead, boil and peel eggs up to 3 days in advance; make filling a day ahead and keep in a piping bag in the fridge. Add garnishes just before serving to keep them fresh. Do not reheat; serve cold or at room temperature.

Nutrition

Keywords: deviled eggs, bacon deviled eggs, smoky bacon, pickled jalapeño, appetizer, party food, easy recipe, crowd-pleaser

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