Jalapeño and Bacon Deviled Eggs
Whip up jalapeño & bacon deviled eggs for a creamy, slightly spicy appetizer that’s great for holidays, potlucks, and parties.
Ingredients
Deviled Eggs:
- 6 large hard boiled eggs
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 1/4 cup cream cheese softened
- 2 garlic cloves minced
- 1/3 cup bacon pieces cooked
- 2 Tablespoons jalapeño minced
- 2 teaspoons ground mustard
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Garnish:
- dash paprika to garnish
- 12 jalapeño slices to garnish
Instructions
- Line a cookie sheet with parchment paper.
- Slice each hard-boiled egg in half (lengthwise) and place on the lined cookie sheet. Gently remove each egg yolk and place the yolk in a medium mixing bowl.
- Using a fork, mash the egg yolks. Add the mayo, ranch dressing, softened cream cheese, and garlic. Stir to incorporate.
- Fold in the bacon, minced jalapeño, salt, and pepper.
- Spoon the mixture into each egg cup or use a Ziploc bag cut off at one end to pipe the mixture into the eggs.
- Sprinkle paprika on each egg and top off with a jalapeño slice.
- Transfer to serving platter and serve immediately or refrigerate until ready to use.
Nutrition
Calories: 180kcal, Carbohydrates: 2g, Protein: 5g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 512mg, Potassium: 90mg, Fiber: 1g, Sugar: 2g, Vitamin A: 383IU, Vitamin C: 17mg, Calcium: 25mg, Iron: 0.5mg