Jalapeno Bacon Cheddar Deviled Eggs Recipe - Allrecipes.com
Jalapeno Bacon Cheddar Deviled Eggs Recipe
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Jalapeno Bacon Cheddar Deviled Eggs
A spicy change to regular deviled eggs. See more
  • READY IN 1 hr

Jalapeno Bacon Cheddar Deviled Eggs

Recipe by  

"A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno."

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Ingredients Edit and Save

Original recipe makes 24 deviled eggs Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr

Directions

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
  3. Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
  4. Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
  5. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.
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Footnotes

  • Cook's Notes:
  • If your yolk mix is too stiff, add more mayo or mustard depending on your own tastes. You can also use whole grain mustard, Dijon mustard or whatever mustard you prefer.
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Reviews More Reviews

Feb 19, 2014

Yummy! But then what's not to love? I used a red jalapeno and Dijon mustard and followed the recipe. No salt or pepper needed in these! I want to try these with all different kinds of mustard! Thank you so much, Russell!

 
Apr 20, 2014

Great recipe! I used half chipotle mayo, doubled the bacon and mixed the bacon strait into the egg yolks. Everyone loved it :)

 
Feb 23, 2014

Delicious! I think next time I will keep a bit of the seeds/membranes in the peppers to give them a little spice, but other than that, these were great...a keeper~YUM! Thanks for sharing. :)

 
Apr 20, 2014

I made these for easter and i left out the onions but they turned out good not spicy though next time i might leave in the seeds

 
Jul 30, 2014

Very good. Next time I will leave out the mustard, or use much less, or sub a bit of vinegar. Just too many flavors competing, for me. I wanted to taste more of the cheese and bacon but felt that the mustard competed and didn't really add to the overall flavors.

 
Oct 02, 2014

Both my son and I thought these were the best deviled eggs we've ever had (so far). So many recipes, so little time.

 
Jun 21, 2014

I've made this twice so far - they are better than regular deviled eggs. I have farm fresh eggs and am always looking for a way to use them. I did 18 of them with 3 large jalapenos, increasing the other ingredients by 50% I used lite mayo and regular yellow mustard & paprika, skipping the onion. Took them to a potluck and they were gone in a flash.

 
Apr 20, 2014

Took these for Easter dinner. I am not usually a fan of deviled eggs but I really liked these. I come from a family of cooks and everyone loved them. I used light Hellmans and they were great!

 

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Nutrition

  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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