Cheddar Bacon and Jalapeno Deviled Eggs

Cheddar Bacon and Jalapeno Deviled Eggs

Made  times
Shyla Lane 8

"With all the bacon-jalapeno inspired food out there, I decided to apply this trend to some deviled eggs. Hopefully you will like these as much as my friends all did! Enjoy!"
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30 m 6 servings yields 1 dozen eggs
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Place all the eggs in a pot big enough to hold all of the eggs. Cover eggs with cold water and cook the eggs uncovered until the water boils. Once the water starts boiling, turn off the stove and cover the pot. Let stand for 15 minutes.
  2. After the 15 minutes pass, place all of the eggs into a bowl of cold water to stop the cooking process. Place bowl in the fridge for 30 minutes to an hour to completely cool. Once cooled, peel all of the eggs.
  3. Slice each of the eggs in half and place the yolks in a bowl, set the whites aside. Mash the egg yolks. In another bowl, combine the bacon (set aside a tiny bit of bacon to top the eggs with), jalapenos, 1 tsp cayenne, and the mayonnaise. Add the mashed egg yolks on top and mix together.
  4. Place the yolk mixture in a Ziploc bag and cut off the corner. Place the egg white hole-side up and using the Ziploc, squeeze the yolk mixture into the holes of the eggs.
  5. Once all the eggs have been filled, sprinkle the rest of the bacon, cheddar cheese, and cayenne powder over the tops of the eggs. Enjoy!