Jalapeno Popper Deviled Eggs with Candied Bacon


I really wanted to get together a few easy potluck style recipes because we’ll all be going to however many holiday parties and it’s nice to bring something somewhat unique.

Deviled eggs are awesome, so are jalapeno poppers and bacon, you get the picture. These are lightly spicy, creamy and balanced. The addition of a candied bacon topper adds a sweet crunch as well as a fancy garnish.

If you are worried about cracking eggs while cooking or have trouble peeling them there’s a bit of a trick. Before cooking, with the end of a pin, gently poke ONE hole into the bottom of the egg. This lets the air escape (and some water in) without the white coming out. This can prevent them cracking from the temperature change and makes them a bit easier to peel later on!

Ok. Egg time.


What you need

Egg mixture:

  • 12 large eggs
  • 1/4 cup cream cheese, softened
  • 2/3 cup mayonnaise
  • 1 tbsp jalapeno, minced (save additional for garnish)
  • 1 green onion, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Candied Bacon:

  • 4 slices thick cut applewood smoked bacon
  • 2 tbsp brown sugar
  • pinch cayenne

First we’ve got to make the candied bacon, preheat your oven to 400 and prepare a parchment lined baking sheet.

  1. Place brown sugar and cayenne into a small bowl and mix. Toss bacon in mixture until evenly coated. Lay evenly on baking sheet.
  2. Bake until bacon is cooked through, crisp and browned. This will vary depending on the thickness of your bacon, anywhere from 15-25 minutes. Keep an eye, bacon types vary in curing and sugar content.
  3. Remove from oven, transfer to a plate and set aside to cool. Pick two slices for the mixture and two slices for garnish.

Time to make the eggs!

  1. Place a large pot with enough water to cover the eggs onto high heat and bring to a boil. Lower eggs into boiling water and set a timer for 10 minutes.
  2. When cooked, strain eggs and run cold water over to stop the cooking process. Let cool completely and gently peel.
  3. Slice each egg in half length wise, remove the yolks and set your egg whites onto their serving platter. Place egg yolks into a bowl and mash.
  4. In another small bowl, mix together cream cheese and mayonnaise. It’s easier to mix these two together first than trying to mix it all at once. To the yolks add cheese/mayo mixture, jalapeno, 2 chopped slices of candied bacon, green onion, salt and pepper. Mix until combined.
  5. Gently spoon or pipe yolk mixture back into egg white. Garnish with a small piece of remaining bacon and a slice of jalapeno.



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