Print

Smoky Bacon Deviled Eggs with Pickled Jalapeño: Best Game Day Appetizer

Smoky bacon deviled eggs with pickled jalapeño - featured image
Print Recipe

These smoky bacon deviled eggs with pickled jalapeño are the ultimate game day appetizer. Quick, easy, and packed with flavor, they combine creamy yolks, crispy bacon, and tangy pickled jalapeños for a crowd-pleasing snack.

Ingredients

Scale
  • 12 large eggs
  • Water (enough to cover eggs by 1 inch)
  • Ice (for ice bath)
  • 6 slices thick-cut bacon
  • 1/3 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • 2 tablespoons pickled jalapeños, finely chopped
  • 1 tablespoon pickled jalapeño brine
  • Salt and black pepper to taste
  • 1/4 teaspoon smoked paprika
  • Pickled jalapeño slices (for garnish)
  • Extra crumbled bacon (for garnish)
  • Smoked paprika (for garnish)
  • Fresh chives or parsley (optional, for garnish)

Instructions

  1. Boil the eggs: Place 12 eggs in a large pot in a single layer. Cover with cold water by 1 inch. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 10 minutes.
  2. Ice bath: While eggs sit, fill a large bowl with ice and cold water. Transfer eggs to ice bath using a slotted spoon. Chill for at least 5 minutes.
  3. Cook the bacon: In a medium skillet over medium heat, cook bacon until crispy, about 6-8 minutes, flipping once. Transfer to paper towels to drain and cool. Crumble into small pieces; reserve 1 tablespoon for garnish.
  4. Peel the eggs: Gently tap each egg on the counter to crack shell, roll between palms to loosen. Peel starting from the wider end. Rinse under cold water and pat dry.
  5. Halve the eggs: Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Arrange egg white halves on a serving platter, cut side up.
  6. Make the filling: To the yolks, add mayonnaise, yellow mustard, white vinegar, chopped pickled jalapeños, jalapeño brine, smoked paprika, and most of the crumbled bacon. Mash with a fork until smooth. Season with salt and pepper to taste.
  7. Fill the eggs: Transfer filling to a piping bag or zip-top bag with a corner snipped off. Pipe filling into each egg white half, dividing evenly.
  8. Garnish and serve: Top each deviled egg with a pickled jalapeño slice, reserved crumbled bacon, and a dusting of smoked paprika. Add fresh chives or parsley if desired. Serve immediately or refrigerate until ready.

Notes

Use slightly older eggs for easier peeling. Don’t overmix the filling; it should be creamy, not pasty. If filling is too thick, add a splash of pickle brine or more mayo. If too thin, chill for 15 minutes to firm up. Deviled eggs are best served cold; refrigerate for at least 30 minutes before serving. Can be made a day ahead; add garnish just before serving.

Nutrition

Keywords: deviled eggs, bacon, pickled jalapeño, game day, appetizer, smoky, easy, crowd-pleaser

Find it online: https://vexifood.com/smoky-bacon-deviled-eggs-with-pickled-jalape-n-o-best-game-day-appetizer/