Jalapeno Bacon Deviled Eggs

Jalapeño Bacon Deviled Eggs

  • Author: Caitlin
  • 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


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!



  • 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.


  1. Remove each yolk from a dozen hard boiled eggs and place into a bowl.
  2. Mix in 6 slices of cooked, crumbled bacon, 1 C mayonnaise, 2 tsp 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! )
  3. Top each egg half with deviled egg mixture.
  4. Refrigerate until ready to serve.
  5. Enjoy! 🙂


Optional: Top with preferred garnishes such as extra diced jalapeños or crumbled bacon before serving.

Keywords: jalapeño, deviled eggs, easy appetizer, Easter, Mother's Day, brunch, bacon, low calorie snack

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