Easy Bacon Jalapeño Deviled Eggs
Description
Creamy bacon jalapeño deviled eggs with the perfect balance of heat and smoky flavor. Make them on the stovetop or in the air fryer — an easy, make-ahead appetizer that disappears fast at every party.
Ingredients
- 6 large eggs
- 3 slices bacon, cooked and crumbled
- 2 jalapeño peppers, finely diced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, for garnish (optional)
Instructions
- Cook the eggs — stovetop: Place eggs in a saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook 10–12 minutes. Transfer to an ice-water bath to cool.
- OR — air fryer: Place eggs in the air fryer basket in a single layer and cook at 270°F (130°C) for 15–17 minutes. Transfer immediately to an ice-water bath for 5 minutes. (Air fryers vary — test one egg the first time.)
- Peel the eggs and slice in half lengthwise. Remove the yolks to a separate bowl and set the whites aside.
- Mash the yolks until smooth. Add the crumbled bacon, diced jalapeño, mayonnaise, Dijon mustard, and lemon juice. Stir to combine, then season with salt and pepper to taste.
- Spoon or pipe the filling evenly into the egg whites.
- Sprinkle with paprika and any extra garnish. Serve immediately or refrigerate until ready.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Leave jalapeño seeds in for more heat; remove them for a milder flavor.
- Make components ahead and assemble just before serving.
- Store leftovers airtight in the fridge for 2–3 days. Freezing is not recommended.
Nutrition
Serving: 1ServingCalories: 76kcalCarbohydrates: 0.5gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 98mgSodium: 188mgPotassium: 53mgFiber: 0.1gSugar: 0.2gVitamin A: 167IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg