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Jalapeno Bacon Deviled Eggs

Jalapeño Bacon Deviled Eggs

  • Author: Cuts and Crumbles
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 eggs (24 halves) 1x
  • Category: Side Dish

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 150 calories (5 SP) for 2 egg halves!


Scale

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

  1. Remove each yolk and place into a bowl.
  2. Mix in bacon, mayonnaise, mustard, 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! )
  3. Top each egg half with deviled egg mixture.
  4. Refrigerate, then top with preferred garnishes such as extra diced jalapeños or crumbled bacon.
  5. Enjoy! 🙂


Notes

5 SP per egg (2 halves)


Nutrition

  • Serving Size: 2 egg halves
  • Calories: 150
  • Sugar: 0.9 g
  • Sodium: 301.1 mg
  • Fat: 11.6 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 2.8 g
  • Fiber: 0.1 g
  • Protein: 7.2 g
  • Cholesterol: 190.7 mg