Bacon Jalapeño Deviled Eggs
Are you tired of making classic deviled eggs and looking for new deviled egg recipes? Try these bacon jalapeno deviled eggs!
Ingredients
- 6 hard-boiled eggs (peeled)
- ⅛ cup mayonnaise
- ⅛ cup natural yogurt (see note 1)
- 1 teaspoon jalapeno (finely chopped, see note 2)
- 1 teaspoon juice from jalapenos (see note 3)
- 1 teaspoon classic French mustard
- 4 bacon strips (cooked, see note 4)
- salt (to taste)
- black pepper (to taste)
- 12 jalapeño slices (finely sliced, optional but recommended)
Instructions
- Peel eggs. Cut each in half lengthwise and remove egg yolks.
- In a small bowl (a soup bowl will do), combine the egg yolks with mayonnaise, natural yogurt, finely chopped jalapeños and mustard. Mix with a fork until well combined.
- Now, stir in about 2-3 finely chopped bacon strips.
- Transfer the egg whites onto a serving plate/tray and fill each one with the filling. Top with a jalapeño slice, a piece of bacon and sprinkle with black pepper.
- Enjoy!
Notes
- Natural yogurt can be substituted with mayonnaise or Greek yogurt.
- Jalapeños - make sure to chop them finely. You can use more than a teaspoon, if you like. See also note 6.
- I only used about a teaspoon of the juice from canned jalapeños. You can add a little bit more, but the more you add the thinner the filling turns out. You want it to be thick, so it holds its shape well.
- You will probably need less than 4 slices of bacon. This will depend on their size. Also, note that some bacon is saltier than others so if you are not sure, season with salt and pepper at the very end. You might not even need to use any salt at all.
- Garnish - I used a slice of jalapeño and a piece of crispy bacon and sprinkled some freshly cracked black pepper over. You can use chives or fresh parsley as well, if you like.
- The extra jalapeño slice on the top of each deviled egg is optional. However, if you like to feel the heat of jalapeños, I recommend using it. Or add more jalapeños to the filling.
Nutrition
Calories: 69 kcal (3%), Carbohydrates: 1 g, Protein: 4 g (8%), Fat: 5 g (8%), Saturated Fat: 1 g (6%), Polyunsaturated Fat: 2 g, Monounsaturated Fat: 2 g, Trans Fat: 0.01 g, Cholesterol: 97 mg (32%), Sodium: 107 mg (5%), Potassium: 53 mg (2%), Fiber: 0.01 g, Sugar: 1 g (1%), Vitamin A: 137 IU (3%), Vitamin C: 1 mg (1%), Calcium: 18 mg (2%), Iron: 0.3 mg (2%)
Tried this recipe?Let us know how it was!