Jalapeno and Popper Deviled Eggs are a delicious treat for game day or just because!
We’ve been on a deviled egg kick recently and I’ve been wanting to try every combination I can think of!
This combination of candied jalapeno slices with crispy bacon bits was a hit! The salty and sweet paired perfectly with the classic deviled egg filling.
Pretty sure these didn’t even last past the first day!
Classic Hard Boiled Eggs
The biggest issue with hard boiled eggs always seems to be how to peel the shell off and still end up with a nice looking egg.
I’m not an expert by any means, but I’ve always had lots of luck by putting them in an ice bath.
As soon as the eggs are done cooking, I transfer them to an ice bath for only 10-15 minutes.
Then once they’re cool enough to touch, I go back and peel them and rarely have any issues.
It’s also harder to peel fresh eggs, so keep that in mind if you’re serving these to guests.
Deviled Egg Filling
For this recipe, I just used a classic deviled egg filling with:
Mash it all up with a fork until it’s smooth and creamy.
Then I spooned it into my egg shells and topped with a candied jalapeno slice and some crumbled bacon bits.
I make my homemade candied jalapenos often so there’s always a batch in the fridge. You can also buy these at the store or you can just buy fresh jalapenos and cut off thin slices.
If you like your food extra hot, you can also mix in diced jalapenos to your deviled egg filling.
These will keep in the fridge for 2-3 days, so enjoy quickly!
Jalapeno and Bacon Deviled Eggs
- Slice eggs in half length- wise and scoop yolks out into medium bowl.
- Add mayonnaise, mustard, vinegar, salt and pepper to the bowl with the yolks. Mash with a fork until well combined.
- Top each egg with a candied jalapeno slice and sprinkle with bacon bits.
- Store in fridge for up to 2 days.