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Jalapeno Deviled Eggs last in the fridge for up to 4 days, making this a fantastic make-ahead recipe. With a creamy filling and topped with bacon and jalapenos, your taste buds will be dancing!

Jalapeno deviled eggs on a wooden serving plate

We adore deviled eggs in my family, and it’s that time of year! I make up a batch for every gathering, and these Jalapeno Deviled Eggs have been our favorite for a while now.

What’s not to love? There is also bacon and cream cheese, jalapeno popper deviled eggs? Yes, please!

From a special occasion to a weeknight meal, this recipe does double duty as a perfect appetizer or side dish. Maybe even a snack here or there – no shame here!

We just can’t get enough and I’m constantly getting asked for the recipe; it’s no wonder why; these are just flat-out delicious.

I made these to go along with Easter dinner a couple of weeks ago, and I’m still dreaming about them. You’re lucky I was able to grab a few pictures before they were all devoured so I could finally share the recipe with you all.

Something about this flavor combo just works. I think the creaminess of the filling counteracts the spicy jalapenos putting the whole bite in balance.

Jalapeno Deviled Eggs must have an appearance at your next celebration. They are sure to be a hit.

Some of our other favorite appetizers we have on our site include: Onion Petals, Fried Mac and Cheese, and Cheddar Bacon Ranch Stuffed Celery Sticks.

Overhead image of jalapeno deviled eggs on a wooden serving tray

WHY THIS RECIPE WORKS:

  1. It makes a lot to feed a crowd.
  2. Great for a make-ahead appetizer or side dish option for family gatherings.
  3. Minimal simple ingredients help these come together quickly.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Hardboiled fresh eggs, peeled
  • Mayonnaise
  • Cream cheese, softened
  • Pickled jalapenos
  • Pickled jalapeno juice
  • Dijon mustard
  • Granulated sugar
  • Black pepper
  • Bacon, cooked crispy
  • Fresh jalapenos
Ingredients needed for jalapeno deviled eggs

HOW TO MAKE JALAPENO DEVILED EGGS:

  1. Cut the eggs in half lengthwise and add the yolks to a medium-sized bowl. Place the scooped-out egg whites on a plate and set aside.
  2. Mash the egg yolks with a fork until it forms crumbles.
  3. Add the mayonnaise, cream cheese, pickled jalapenos, jalapeno juice, dijon, sugar, and black pepper to the bowl. Stir and mash until combined and smooth.
  4. Add the bacon and stir it in. Taste and adjust seasoning if necessary.
  5. Add the filling back to the egg whites, and fill them with a generous amount of yolk filling. You will have some deviled egg filling left over, but that’s okay.
  6. Garnish with a fresh jalapeno slice and more crispy bacon if desired. Serve immediately or chill until serving.
collage of images showing how to make jalapeno deviled eggs

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

HOW LONG DO DEVILED EGGS LAST IN THE FRIDGE?

Deviled eggs do have an expiration date.

The shelf life of deviled eggs is 3-4 days. You need to store them properly in the coldest part of the refrigerator.

If possible, I place them in an air-tight container and push out any excess air. A deviled egg carrier works too.

Or, if that isn’t an option, they must have a protective layer of some sort. Place them in a container and add a sheet of plastic wrap on top; sometimes, I will double up the plastic wrap.

Storing them like this is the best way to keep them fresh the longest.

These are essential food safety tips to adhere to. People make deviled eggs a lot for a crowd, and if not stored properly or sitting out at room temperature (do not exceed 2 hours) for too long, you may become sick.

It is always best to err on the side of caution! Food poisoning is no joke.

HOW CAN I TELL IF DEVILED EGGS HAVE GONE BAD?

It is simple to spot if your deviled eggs have gone bad.

The number one sign is foul odors. Harmful bacteria can grow if they sit in the danger zone (at room temp for over 2 hours) for too long.

The most important thing you can do to keep them safe to eat is to keep them in the fridge until you are ready to serve.

An unpleasant odor can be a sign of salmonella. Salmonella symptoms include stomach aches/cramps, fever, and diarrhea.

ARE THESE SPICY?

They have a slight kick to them, but it is on the milder side. If you dislike spicy, I would stick to the 2 tablespoons of chopped pickled jalapenos.

If you like more kick, start with 3 tablespoons of chopped pickled jalapenos, taste, and add more if necessary.

If you like super spicy food, I suggest adding additional hot sauce, chili sauce, cayenne pepper, or other chopped hot peppers like habanero.

jalapeno deviled eggs on a wooden plate

HOW TO MAKE PERFECT HARD-BOILED EGGS?

  1. Place the eggs into a large pot and cover the eggs with 2 inches of water above them and add a little salt.
  2. Place the pot on the stove and bring the water to a boil, cover, lower the heat to low, and cook for 1 minute. Take the pot off the heat and let stand for 14 minutes covered.
  3. Place the eggs in an ice-water bath fully submerged for 5 minutes.
  4. Once the eggs are ready, peel them and place them on a clean work surface.
  5. Follow the rest of the steps for this recipe.

WHY IS THERE CREAM CHEESE IN THE RECIPE?

With the jalapeno and the addition of bacon, I was going to a jalapeno popper-style deviled egg.

Cream cheese is normally a main ingredient in the filling for jalapeno poppers, so I mimicked that taste in this deviled egg filling.

It makes a super creamy filling with a hint of tang – delicious!

SUBSTITUTIONS

You can play around with the ingredients if you happen not to have something on hand or to gear it toward your tastes. Here are some suggestions:

  • Mayonnaise – light mayo, miracle whip, or Greek yogurt
  • Cream cheese – if you don’t want to use cream cheese, add more mayonnaise.
  • Dijon mustard- yellow mustard or spicy mustard works
  • Pickled jalapeno juice – white vinegar or lemon juice
  • Bacon – turkey bacon

Add some chopped fresh herbs for a twist!

A hand holding a jalapeno deviled egg in air

HOW TO STORE:

Store leftover deviled eggs in the fridge in an airtight container for up to 4 days. For the best quality, serve and eat cold.

I do not suggest freezing, egg whites do not freeze well. They become tough and rubbery.

However, if you have leftover filling, you can freeze that for later use.

DANA’S TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great for a make-ahead appetizer option.
  • This does not freeze well, see my tips above on how to store.
A bite taken out of a jalapeno deviled egg

It’s time to switch up your appetizer offering and try these Jalapeno Deviled Eggs. Savory and a little spicy, the perfect bite!

If you’ve tried these JALAPENO DEVILED EGGS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Jalapeno Deviled Eggs

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Jalapeno Deviled Eggs last in the fridge for up to 4 days, making this a fantastic make-ahead recipe. With a creamy filling and topped with bacon and jalapenos, your taste buds will be dancing!
Servings 24 deviled eggs

Ingredients
  

Instructions

  • Cut the eggs in half lengthwise and add the yolks to a medium-sized bowl. Place the scooped-out egg whites on a plate and set aside.
  • Mash the egg yolks with a fork until it forms crumbles.
  • Add the mayonnaise, cream cheese, pickled jalapenos, jalapeno juice, dijon, sugar, and black pepper to the bowl. Stir and mash until combined and smooth.
  • Add the bacon and stir it in. Taste and adjust seasoning if necessary.
  • Add the filling back to the egg whites, and fill them with a generous amount of yolk filling. You will have some deviled egg filling left over, but that’s okay.
  • Garnish with a fresh jalapeno slice and more crispy bacon if desired. Serve immediately or chill until serving.

Notes

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • Great for a make-ahead appetizer option.
  • This does not freeze well, see my tips above on how to store.

HOW TO MAKE PERFECT HARD-BOILED EGGS?

  1. Place the eggs into a large pot and cover the eggs with 2 inches of water above them and add a little salt.
  2. Place the pot on the stove and bring the water to a boil, cover, lower the heat to low, and cook for 1 minute. Take the pot off the heat and let stand for 14 minutes covered.
  3. Place the eggs in an ice-water bath fully submerged for 5 minutes.
  4. Once the eggs are ready, peel them and place them on a clean work surface.
  5. Follow the rest of the steps for this recipe.

Nutrition

Calories: 64kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg
Nutrition Disclaimer
Course Appetizer
Cuisine American

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5 from 1 vote (1 rating without comment)

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