These jalapeño bacon deviled eggs are a jazzed-up version of the classic! Perfect for Easter dinner, Mother's day brunch, or a weekday snack! Only 155 calories for 2 egg halves! 
I appreciate a good deviled egg, especially one with unique ingredients in it! Don't get me wrong, I will always be a fan of the classic deviled egg, but any chance I get to jazz up an original recipe I will take it!
For Easter last year I had the privilege of getting to celebrate with two wonderful families. On Friday night I got to sit down with my family and enjoy a delicious Thanksgiving-esque style dinner, where I was able to share a healthy, low calorie side dish of balsamic roasted brussels sprouts, carrots and dried cranberries, which paired perfectly with some of my favorite classic family dishes such as stuffing and good old fashed mashed potatoes!
On Easter Sunday I was invited to share the day with Andrew's family, who always put together a fabulous meal! (Usually focused around a nice smoked ham!) I'm always excited to see what they're cooking up because everything they make is so delicious and they are usually dishes I haven't tried before.
I decided to make deviled eggs since they're an Easter staple and I hadn't made them in awhile. They're such a great, easy appetizer and go with pretty much anything so I figured they would be a great addition to their dinner! These turned out so yummy and I couldn't wait for everyone to try them. Feel free to read the end of this post to find out how that went....only me, haha!
JALAPEÑO BACON DEVILED EGGS
155 calories per egg (2 halves)
To start, you first need to make a dozen hard boiled eggs. While the eggs boil, you can prepare the bacon by frying or baking. For frying, cut bacon into small pieces and fry over medium heat until crispy, then allow to cool on a paper towel lined plate. If you prefer to bake it, line a baking sheet with foil and bake for 12-16 minutes at 400 degrees, until crispy. Allow bacon to cool on a paper towel lined plate, then crumble.
Peel each hard boiled egg and slice in half lengthwise. Remove each yolk and add to a large bowl. Tip: If you pull the white egg sides out just a little before removing the yolk with a spoon they'll pop out much easier!
To the bowl of yolks, add in 6 slices of cooked, crumbled bacon, 1 C of mayonnaise (I used Hellman's light, as always!), 2 teaspoon of yellow mustard (or more if you prefer a stronger mustard taste), 2 diced, seeded jalapeños, and pepper to taste.
Mix ingredients together, then carefully spoon the topping onto each egg half. I prefer them to a be little overloaded so you get plenty of topping in each bite 🙂 Alternatively, you can mix all of the toppings in a plastic Ziploc bag, then snip off the tip of the bag to pipe the toppings into the eggs rather than spooning them! 
Refrigerate, then top with some extra jalapeños, bacon, or paprika just before serving. These turned out great and had so much flavor!
Unfortunately, I'm the only one who got to try them...because I may or may not have tripped on the garage steps and this entire, beautifully arranged platter ended up upside down on the ground. Sigh. True story. But I will definitely be making these again! (And having someone else transport them for me!) 🙂
Edit: I DID make these again to rephotograph them, which are the pictures that are in this post! And I DID make someone else transport them for me, just in case! 
If you love jalapeño bacon flavored dishes, you're gonna love this Jalapeño Bacon Cheese Ball, these Cheddar Bacon Jalapeño Pinwheels and this Skinny Jalapeño Popper Dip!
OR...if you're looking for some fancier deviled egg ideas, check out these Smoked Deviled Eggs for an awesome twist on the old favorite!
PrintRecipe Card
Jalapeño Bacon Deviled Eggs
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 eggs (24 halves) 1x
- Category: Appetizer
- Method: Boiled
- Cuisine: American
- Diet: Low Calorie
Description
These jalapeño bacon deviled eggs are a jazzed-up version of the classic! Perfect for Easter dinner, Mother's day brunch, or a weekday snack! Only 155 calories for 2 egg halves!
Ingredients
- 12 hard boiled eggs, peeled and sliced in half length-wise
- 6 slices, cooked, crumbled bacon (I used center cut)
- 1 C mayonnaise (I used Hellman's, light)
- 2 tsp yellow mustard (or more, if you prefer)
- 2 diced jalapeños, with seeds removed
- Pepper, to taste
- Extra jalapeños, bacon, or paprika to garnish.
Instructions
- Remove each yolk from a dozen hard boiled eggs and place into a bowl.
- Mix in 6 slices of cooked, crumbled bacon, 1 C mayonnaise, 2 teaspoon yellow mustard, 2 diced jalapeños, and pepper, to taste. Mix until fully combined. (Alternatively, you can mix all of the toppings in a plastic Ziploc bag, then snip off the tip of the bag to pipe the toppings into the eggs rather than spooning them! )
- Top each egg half with deviled egg mixture.
- Refrigerate until ready to serve.
- Enjoy! 🙂
Notes
Optional: Top with preferred garnishes such as extra diced jalapeños or crumbled bacon before serving.
**Recipe adapted from Real House Moms
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
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