My spicy deviled eggs recipe is spiked with jalapeno, bacon and sriracha, the best deviled eggs a spicy food lover could ask for. Very easy to make!
Deviled eggs are always popular around the holidays. I've had them at just about every Thanksgiving, Christmas and Easter gathering I've ever been to, but they're also perfect for game day eats. I'll eat them anytime I can get them. As much as I love classic deviled eggs like Mom used to make, what I REALLY love are spicy deviled eggs.
YES!
For my spicy food loving friends, I'm making spicy deviled eggs and I think you'll love them. They're sort of a riff off of jalapeno poppers, so you can call them jalapeno popper deviled eggs or even bacon deviled eggs if you'd like. No matter what you want to call them, they're amazing!
Plus you can adjust the ingredients to your own spice level and taste.
Let's talk about how we make these bacon deviled eggs with jalapeno, shall we?
Spicy Deviled Eggs with Bacon and Jalapeno Ingredients
Bacon. Use good quality bacon and make sure to finely mince it so it will evenly distribute in your egg yolk mixture. I'm using 3 slices of bacon for this recipe, but you can adjust to your own tastes. More bacon!
Jalapeno Peppers. Finely mince at least one jalapeno pepper so it will evenly mix in your deviled egg mixture, and slice one pepper for garnishing the deviled eggs for serving. You can use other peppers if you'd like. As a variation, try roasting the jalapeno before mincing for a bit of a smoky flavor.
Garlic. I've used 3 garlic cloves, minced just like the jalapenos. You can use garlic powder as an alternative.
Eggs. 6 hard boiled eggs will give you 12 stuffed deviled eggs. You can easily double or even triple this recipe by simply multiplying the ingredients.
Cream Cheese. I'm using 2 ounces of cream cheese to make the egg stuffing mixture a creamier quality. It also makes this recipe more like jalapeno popper deviled eggs. So good!
Mayonnaise. Mayo is a staple in classic deviled eggs, and adds to the creaminess and overall flavor. Use a good quality mayo. I use 2 tablespoons.
Mustard. Mustard is another staple in traditional deviled eggs, though not everyone uses it. My mother always did. I'm using spicy brown mustard to assist with the overall spicy quality, though you can use other mustard such as yellow mustard or Dijon mustard. Use your favorite.
Sriracha. Let's spice things up! I like to use some of my homemade sriracha, but use your favorite brand, or use a bit of your own favorite hot sauce. The recipe calls for 1 teaspoon, but you can easily add in more.
Spices. My recipe calls for 1/2 teaspoon cayenne pepper and a bit of salt and pepper, but here is where you can get creative. Add in more cayenne for a spicier deviled eggs, or use your own favorite spicy chili powder. Ghost pepper, anyone? That'll REALLY spice up your deviled eggs. Use smoked paprika for a milder version.
Garnish. Be sure to reserve some of the cooked bacon to crumble over the top. Sliced jalapenos add a nice touch, as does a sprinkling of spicy chili flakes and/or extra cayenne pepper or paprika.
How to Make Spicy Deviled Eggs - the Recipe Method
Heat a large pan to medium heat and cook the bacon about 5 minutes, until it is nice and crispy. Remove and drain on paper towels. Reserve a bit of the bacon grease in the pan and reserve enough cooked bacon to use for garnish.
Add the minced jalapeno pepper and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until you can smell the gorgeous garlic. Remove from heat.
Slice the hard boiled eggs in half.
Remove the yolks and add them to a large bowl along with the cooked bacon, jalapeno pepper, garlic, cream cheese, mayonnaise, spicy brown mustard, sriracha (or hot sauce), cayenne pepper and a bit of salt and pepper.
Mash the mixture with a fork, then stir it up until it is nice and creamy. You can also use a hand mixer for this.
Spoon the spicy deviled egg filling into the halved egg whites. You can also use a piping bag for more of a decorative presentation.
Garnish with bacon, jalapeno slices, spicy chili flakes and/or extra cayenne pepper.
Makes 12 deviled eggs. Deviled eggs are gluten free.
Boom! Easy deviled eggs at your service and ready for the appetizer platter, with extra bacon and jalapeno pepper for me, please! Make mine extra spicy!
That's it, my friends. I hope you enjoy my spicy deviled eggs. Let me know how you wind up changing the recipe to your own spicy palates. I'm always curious to hear! Spice it up!
Recipe Tips & Notes
- The Spicy Factor. It's easy to adjust the heat level if you want your deviled eggs more and less spicy. Skips the sriracha and use milder chili powder to tone things down. For even spicier deviled eggs, go with a very hot hot sauce or incorporate extra spicy chili powder, like ghost pepper powder. You know your own heat tolerance best. Just don't scare grandma!
- Other Ingredients. Kick things up a notch by incorporating prepared horseradish. That'll really bring some zing!
- Perfect Hard Boiled Eggs. For the best hard boiled eggs that peel easily, boil the water first, then add the eggs right from the refrigerator instead of bringing the water to a boil with the eggs inside. Add 1 teaspoon of baking soda once the water starts to boil. This will help the shells come off easily.
Storage & Leftovers
Storing your Spicy Deviled Eggs with Bacon and Jalapeno in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days. To maximize the storage life, make sure to refrigerate the eggs promptly.
Try Some of My Other Popular Appetizer Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Deviled Eggs Recipe with Bacon and Jalapeno
Ingredients
- 3 slices bacon minced
- 2 jalapeno peppers (one minced, the other sliced for garnish)
- 3 garlic cloves minced
- 6 hard boiled eggs
- 2 ounces cream cheese
- 2 tablespoons mayonnaise
- 2 teaspoons spicy brown mustard
- 1 teaspoon sriracha or use your favorite hot sauce
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
FOR GARNISH: Extra crumbled bacon, sliced jalapeno, spicy chili flakes and/or extra cayenne pepper
Instructions
- Heat a large pan to medium heat and cook the bacon about 5 minutes, until it is nice and crispy. Remove and drain on paper towels. Reserve a bit of the bacon grease in the pan and reserve enough cooked bacon to use for garnish.
- Add the minced jalapeno pepper and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until you can smell the gorgeous garlic. Remove from heat.
- Slice the hard boiled eggs in half. Remove the yolks and add them to a large bowl along with the cooked bacon, jalapeno pepper, garlic, cream cheese, mayonnaise, spicy brown mustard, sriracha (or hot sauce), cayenne pepper and a bit of salt and pepper.
- Mash the mixture with a fork, then stir it up until it is nice and creamy. You can also use a hand mixer for this.
- Spoon the spicy deviled egg filling into the halved egg whites.
- Garnish with bacon, jalapeno slices, spicy chili flakes and/or extra cayenne pepper.
Notes
Nutrition Information
Linda says
Just made these! You know I had to snitch one. Can't wait for flavors to meld and have them with dinner. Thank you for sharing.
Mike Hultquist says
Haha, you HAVE to snitch one, of course. Glad you like them, Linda! Cheers!
Atiya Hopkins says
Wow those went FAST! Delicious!
Mike Hultquist says
Nice!! Glad they were a hit, Atiya!
Rick Goin says
Howdy again Mike
Tried your Deviled egg recipe today and it is pretty similar to my own. So I put two and two together and came up with 12.
I use picked hot jalapeños instead of fresh and I always put diced green olives in mine. I loved your addition of the siracha hot sauce. It was awesome. Thanks again for another great recipe.
Mike Hultquist says
Sounds like perfection, Rick! I love it!
Carol says
My husband loved the deviled eggs! After 55 years of marriage I can still please him with your wonderful recipes…thank you so very much chef Mike!
Mike Hultquist says
Wow, this is fantastic to hear! Thanks so much, Carol! Very happy he enjoyed them!
Ed Moder says
I am making this for Easter Sunday at Amber's. Too bad you will miss it. I have made this a few times already and even Kimberly has asked why this is so good (better than hers). I said BACON lol
.
Great recipe!
Mike Hultquist says
Haha, yes! Bacon! Awesome, glad everyone likes them. We'll be there in spirit! =)
Ed Moder says
We had company yesterday and I made this exactly per your recipe. It went over great. Dee especially like it and that is saying something. She kept asking what was in it and we finished off the last two together.
Mike Hultquist says
Wow, great to hear, Ed! Glad Dee liked it as well. Haha, east to make, right? =)
Carol Palmer says
These are seriously amazing !
Mike H. says
Love hearing it, Carol. Enjoy!
Mary Dean says
I have made this recipe with rave reviews by friends. I am planning on making this a day in advance. How long will the eggs keep prior to consumption?
Mike H. says
As always, fresh is best. But when stored properly, they should stay delicious for up to 24 hours.
Ed Moder says
I just made these eggs. Super good! I only had 3 hard boiled eggs left, so I made a half batch. I was curious how thick the paste was going to be. I didn't have any sriracha, so I used Louisiana habanero sauce. I used half of each ingredient, but when I tasted it I felt it needed more spice, so I added another shot of hot sauce. The paste is thick enough that when adding anything to it, you have to stir and stir a lot more than you think. What happened is that 2 of the 6 eggs had a high concentration of hot sauce and the other 4 did not.
.
I am learning several things every day.
.
Mike Hultquist says
Glad you enjoyed them, Ed! Thanks for sharing! Does this count as one of your dinners this week? Haha!
Ed Moder says
No! It was just a snack. I also want to make a salmon salad sandwich with canned salmon instead of tuna. And I will not count that either. What do you think about this plan. NOT RIGID. Maybe twice a week I cook dinner. Once a week we go out to eat. Once a week we get food delivered. Then my gorgeous wife only has to cover 3 days instead of the 7 she is used to.
Mike Hultquist says
I think that sounds fair, Ed! Connie will appreciate the break. =)
Luquita Kroll says
I'm suppose to make deviled eggs (for 2) this weekend. I will have to try this on a couple of the eggs. Sounds so good. I top my eggs with a piece of olive, pinch of dill relish, and will now add pepper to the eggs. I top the eggs so guest will know what is used in the filling. Thank you for sharing.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Luquita!
Jeremie says
I wanna make a spicy and quick snack for tonight; so I went to my favorite site and once again I wasn't disappointed! Great recipe, simple and savoury! Thank you Mike and a merry and spicy Christmas to you and Patty!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! Glad you found another spicy recipe you enjoyed! A very Merry Christmas to you and your family. Take care...