Every year Molly and I love to make deviled eggs around Easter. This year we decided to kick it up a notch and add a little jalapeno to our eggs. My husband is from Texas, so he suggested adding a little bacon as well. These Jalapeño Bacon Deviled Eggs truly were a family affair and were gobbled up within hours. I think this recipe will be a keeper.


  • 12 large eggs, hard-boiled and peeled
  • 3/4-cup mayonnaise
  • 2 tsp. yellow mustard
  • 2 jalapeños, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • 5 chives chopped
  • Salt and pepper to taste

Start by hard-boiling your eggs and allowing them to cool. In the meantime, chop the jalapeños, chives and cooked bacon and place to the side. Once the eggs are cooled, crack them and remove the shells. Slice the eggs in half removing the yolk from the eggs and placing them into a bowl. Once all 12 egg yolks are in the bowl, add the mayo, mustard, chopped jalapeños, chives, salt and pepper, and bacon (reserving 1 tablespoon to top the finished eggs).

Mix until all the ingredients are well incorporated. Fill a Ziploc bag with the mixture and cut a corner of the bag off, so you can use it as a piping bag. Fill the 24 whites with the yolk mixture and top with the reserved bacon. Place on a platter and serve. These won’t last long. They are gone in a matter of minutes at my house.