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Jalapeno Deviled Eggs

Jalapeno deviled eggs with a creamy yolk filling, pickled jalapeno brine, and smoky bacon crumbles. Made by boiling, chilling, then piping a smooth filling into halved egg whites for a neat, party-ready finish.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use hard-boiled eggs.
Deviled filling
  • 0.33 cup mayonnaise
  • 2 oz cream cheese Softened.
  • 2 tbsp pickled jalapenos Finely minced; reserve brine.
  • 1 tbsp jalapeno brine From the jar with pickled jalapenos.
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Toppings
  • 1 fresh jalapeno Thinly sliced.
  • 4 slice bacon Cooked and crumbled.
  • 0.5 tsp chili powder For garnish.

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil over high heat. When boiling, cover the pot and remove from heat, then let stand 12 minutes.
  2. Transfer the eggs to an ice bath for 10 minutes to chill quickly. Peel them and halve lengthwise.
Make the jalapeno yolk filling
  1. In a bowl, mash the egg yolks with mayonnaise, softened cream cheese, jalapeno brine, Dijon mustard, garlic powder, and salt. Mash until smooth and fully combined.
  2. Fold in the minced pickled jalapenos until evenly distributed. Taste and adjust with a pinch more salt if needed.
Fill and garnish
  1. Pipe the filling into the egg white halves so the tops are mound-shaped. Use a steady pressure for clean ridges.
  2. Top each egg with a fresh jalapeno slice, sprinkle with bacon crumbles, and dust with chili powder. Serve immediately or refrigerate until ready.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before mashing the yolks. Store deviled eggs covered in the refrigerator up to 3 days; for best texture, do not freeze. If you want a lighter option, replace mayonnaise with a 50/50 mix of mayonnaise and plain Greek yogurt for a similar tang with less fat.