Deviled Eggs (Bacon and Jalapeños)

Are you tired of making classic deviled eggs and looking for new deviled egg recipes? Try these Bacon Jalapeño Deviled Eggs. This post includes tips and more appetizer recipe ideas for your next party.

6 eggs, hard-boiled, peeled
⅛ cup mayonnaise
⅛ cup plain yogurt
1 tsp. jalapeño, finely chopped
1 tsp. jalapeño's juice
1 tsp. classic French mustard
12 thin jalapeño slices
4 strips bacon, cooked
sea salt
black pepper, freshly ground

Peel eggs. Cut each in half lengthwise and remove egg yolks.

In a small bowl (a soup bowl will do), combine the egg yolks with mayonnaise, natural yogurt, finely chopped jalapeños and mustard. Mix with a fork until well combined.

Now, stir in about 2-3 finely chopped bacon strips.

Transfer the egg whites onto a serving plate/tray and fill each one with the filling. Top with a jalapeño slice, a piece of bacon, sprinkle with salt and black pepper.

Cook's Notes:

• Natural yogurt can be substituted with mayonnaise or Greek yogurt.
• Jalapeños - make sure to chop them finely. You can use more than a tsp., if you like.
• I only used about a tsp. of the juice from canned jalapeños. You can add a little bit more, but the more you add the thinner the filling turns out. You want it to be thick, so it holds its shape well.
• You will probably need less than 4 slices of bacon. This will depend on their size. Also, note that some bacon is saltier than other so if you are not sure, season with salt and pepper at the very end. You might not even need to use any salt at all.
• Garnish: I used a slice of jalapeño and a piece of crispy bacon and sprinkled some freshly cracked black pepper over. You can use chives or fresh parsley as well, if you like.
• The extra jalapeño slice on the top of each deviled egg is optional. However, if you like to feel the heat of jalapeños, I recommend using it. Or add more jalapeños to the filling.