Jalapeno Bacon Cheddar Deviled Eggs

Jalapeno Bacon Cheddar Deviled Eggs

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Russell 0

"A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno."
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1 h servings 87 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 20 Ratings

Most helpful positive review

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

Most helpful critical review

Between the bacon and the cheddar cheese they were just too salty. Unfortunately, the jalapeno I bought had very little heat. Overall, not what I expected.

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

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

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. :)

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 mustar...

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 t...

Delicious! My family raved about these, none left after Thanksgiving dinner, unfortunately for me. I did add black pepper, dill, and smoked paprika for a little more flavor.

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

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...

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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