Jalapeno Cheddar Bacon Deviled Eggs

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Jalapeno Cheddar Bacon Deviled Eggs

This is Jalapeno Cheddar Bacon Deviled Eggs. This is an interesting twist on a holiday classic that is sure to impress. Deviled eggs were always one of my favorites at Thanksgiving and Christmas feasts. This little upgrade takes the flavor to a much higher level. Enjoy this recipe from us at Filipino Chow.


  • 12 eggs
  • 8 ounces of bacon
  • 3 fresh jalapeno peppers
  • 2 tablespoons of mustard
  • 3 tablespoons of pickle relish
  • 13 cup of mayonnaise
  • 1 cup of shredded cheddar cheese
  • paprika for garnish
  • salt and freshly ground black pepper to taste


  1. Start by frying the bacon in pan over medium heat.
  2. Cook all the bacon until it is nice and crispy. Place the cooked bacon on a plate covered with paper towels to absorb excess oil for a few minutes.
  3. Once the bacon has cooled, chop all of it into small bits. then set it aside.
  4. Place the eggs in a pot and fill the pot with water until the eggs are covered.
  5. Heat the pot over medium heat until it begins to boil then reduce the heat to low. Let the water boil for 15 minutes.
  6. While the water is boiling, put some ice and water in a bowl large enough to hold all the eggs.
  7. Drain the water from the pot and put the eggs in the ice water to chill. Let the eggs sit for 2-3 minutes.
  8. Peel the eggs then cut them in half, separating the yokes from the whites using a spoon to scoop the yokes out of the whites.
  9. Put the egg yokes in a mixing bowl and place the egg white halves on a serving platter.
  10. Thinly slice two of the fresh jalapenos, then set them aside.
  11. Finely chop the one remaining jalapeno, then add that to the mixing bowl with the yokes.
  12. Add the mayonnaise, mustard, pickle relish, half of the chopped bacon bits, salt and pepper to the mixing bowl.
  13. Mash and thoroughly mix all the ingredients together in the mixing bowl.
  14. Spoon all the yoke mixture into a piping bag.
  15. Pipe the egg yolk mixture into the empty pit of the egg white halves where the egg yokes were, filling them until there is about a one inch high mound.
  16. Do this for all the egg white halves until all the egg whites are filled.
  17. Lightly dust the eggs with paprika.
  18. Sprinkle the remaining bacon bits on top of the yolk mixture.
  19. Top the egg yolk mixture with a single piece of the thinly sliced jalapeno.
  20. Place deviled eggs in the refrigerator to chill for at least one hour before serving.
  21. Serve chilled.

Tips: If any of the eggs crack while cooking in the boiling water, don’t panic. Just add a tablespoon of salt to the water. That should prevent a lot of the egg whites or yolk from seeping out of the egg while it’s still boiling. If you don’t have a piping bag, you can just use a plain resealable plastic bag as a substitute. Just add the yolk mixture to the bag then cut one of the corners of the bag and squeeze it like you would a piping bag.

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