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Jalapeno Deviled Eggs

Jalapeno deviled eggs with creamy, tangy filling and smoky bacon crumbles. Hard-boiled eggs are chilled, peeled, piped, and topped with fresh jalapeno and chili powder for a Tex-Mex bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.3333333333 cup mayonnaise
  • 2 oz cream cheese softened
  • 2 tbsp pickled jalapenos finely minced
  • 1 tbsp pickled jalapenos brine from the jar
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Toppings
  • 1 fresh jalapeno thinly sliced
  • 4 bacon cooked and crumbled
  • 1 chili powder for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, softened cream cheese, jalapeno brine, Dijon mustard, garlic powder, and salt until smooth.
  2. Fold in the minced pickled jalapenos.
Fill and garnish
  1. Pipe the filling into the egg white halves.
  2. Top each with a thin slice of fresh jalapeno, bacon crumbles, and a dusting of chili powder.

Notes

For the cleanest piping, pat the halved whites dry after peeling so the filling adheres well. Refrigerate in a covered container up to 3 days; for best texture, do not freeze. For a lighter option, use light mayonnaise and reduced-fat cream cheese without changing the seasoning balance.