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Jalapeno Deviled Eggs

Jalapeno deviled eggs with a creamy yolk filling, minced pickled jalapenos, and a crisp bacon topper. This quick boil-and-steam method yields firm whites for easy piping and clean halves.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 186
Ingredients Equipment Method Notes

Ingredients
  

Large eggs
  • 12 large eggs Use large eggs for consistent filling.
Deviled egg filling
  • 0.333 cup mayonnaise
  • 2 oz cream cheese Soften before mixing for a smooth filling.
  • 2 tbsp pickled jalapenos Finely minced; reserve brine.
  • 1 tbsp jalapeno brine Use from the pickled jalapeno jar.
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Toppings
  • 1 fresh jalapeno Thinly sliced for garnish.
  • 4 slice bacon Cooked and crumbled.
  • 1 chili powder For garnish only; adjust to taste.

Equipment

  • 1 sheet pan

Method
 

Boil and peel
  1. Place eggs in a pot, cover with cold water, and bring to a boil; cover and remove from heat, then let stand 12 minutes with no stirring.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise, softened cream cheese, jalapeno brine, Dijon mustard, garlic powder, and salt until smooth and cohesive.
  2. Fold in the minced pickled jalapenos so the filling is evenly speckled.
Fill and garnish
  1. Pipe the filling into the egg whites, filling each half neatly.
  2. Top with a thin fresh jalapeno slice, bacon crumbles, and a dusting of chili powder just before serving.

Notes

For the cleanest piping, chill the peeled egg halves on a tray for 5 minutes so the whites feel firm. Store covered in the refrigerator up to 3 days; do not freeze (the filling texture can become grainy). For a lower-fat option, use light mayonnaise and reduced-fat cream cheese while keeping the same pickled-jalapeno ratios for the same punch.