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Jalapeno Bacon Deviled Eggs


Bacon, jalapeno’s and a secret ingredient make these the best deviled eggs you’ve ever eaten.

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Rate this recipe 4.4/5 (15 Votes)


  • 1 dozen organic, pastured eggs
  • 3/4 cup homemade mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1-1/2 tsp. pickle juice- Yes, pickle juice (if you don’t have pickle juice, use rice wine vinegar)
  • 1/4 tsp. ground mustard
  • 1/4-1/2 tsp. organic yellow mustard
  • A pinch or two of cayenne pepper or 1/4 tsp. of Sriracha sauce
  • 1/2 tsp. organic cane sugar (don’t use a sugar substitute like honey- just omit if you don’t use sugar)
  • 2 jalapenos, seeded and diced fine
  • 8 strips of thick cut, organic bacon, slightly frozen (makes it easier to cut)
  • Hungarian paprika for garnish
  • Salt and black pepper to taste


Servings 12
Preparation time 30mins
Cooking time 45mins
Adapted from


Step 1

Fill a large stock pot with cold water and gently place the eggs inside. Bring to a boil over high heat and continue to boil the eggs in the water for 7 minutes. Turn off the heat and let the eggs sit for another 5 minutes. Then remove from the hot water, peel, rinse and chill in the fridge for 30 minutes while you prep the remaining ingredients.

Stack your 8 slices of bacon and cut into lardons. A lardon is a long dice that is achieved by laying the bacon on your cutting board horizontally and cutting 1/4-1/2 inch strips vertically.

In a medium sauté pan over medium-high heat, cook the bacon until just crisp. Remove immediately to a paper towel, and set aside to cool. Once it is cool, chop the bacon into smaller pieces with a knife.

Wearing some latex-free kitchen gloves, cut your jalapenos lengthwise and seed them. Then slice each half into skinny strips and dice into small pieces. DO NOT touch your eyes with your gloved hands. :(

Remove eggs from fridge and slice each egg in half, lengthwise.

Carefully remove the yolks and place in a bowl.

Using a fork, mash the yolks until crumbly.

Add the mayo, Greek yogurt, pickle juice, (or rice vinegar) ground and dried mustard, sugar (if using) cayenne (or Sriracha) and stir well to combine. Taste it and add some salt and pepper. Stir well and taste again. Adjust seasonings if necessary.

Mix in the jalapenos and bacon.

Spoon the mixture into a piping bag fitted with a star tip or a zip top bag with a small hole cut out of the corner of the bag.

Fill each egg hole with the yolk mixture.

Sprinkle with paprika.

Store in the fridge until ready to serve. These will keep in an airtight container for up to 3 days.

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