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Lighter Smoky Bacon Deviled Eggs with Pickled Jalapeño

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A lighter, smoky twist on classic deviled eggs, featuring crispy bacon, pickled jalapeño, and a creamy Greek yogurt filling. Perfect for parties or a satisfying snack.

Ingredients

Scale
  • 8 large eggs
  • Ice water (for shock bath)
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon pickle juice from jalapeño jar
  • 4 strips bacon (thick-cut or regular)
  • 3 tablespoons pickled jalapeños (diced fine)
  • Fresh chives or parsley (chopped, for garnish)

Instructions

  1. Boil the eggs: Place eggs in a large pot, cover with cold water by an inch. Bring to a rolling boil over high heat. Turn off heat, cover, and let sit for exactly 10 minutes.
  2. Shock the eggs: While eggs rest, fill a bowl with ice water. Transfer eggs to ice bath for at least 5 minutes to stop cooking and ease peeling.
  3. Peel the eggs: Gently tap each egg to crack shell, roll between hands, and peel starting from the wider end. Rinse off shell bits and pat dry.
  4. Cut and remove yolks: Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Arrange egg white halves on a serving platter.
  5. Cook the bacon: In a skillet over medium heat, cook bacon until crispy (6-8 minutes, flipping once). Transfer to paper towels to drain and cool, then crumble or dice finely.
  6. Make the filling: Mash yolks with a fork. Add Greek yogurt, mayonnaise, Dijon mustard, chipotle powder, smoked paprika, salt, pepper, and pickle juice. Mash and stir until smooth and creamy. Taste and adjust seasoning if needed.
  7. Fill the eggs: Spoon filling into a piping bag or zip-top bag with corner snipped. Pipe filling into each egg white half. Alternatively, spoon in.
  8. Top and serve: Sprinkle crumbled bacon over filled eggs. Top with diced pickled jalapeños and a pinch of smoked paprika. Garnish with fresh chives or parsley. Serve immediately or refrigerate.

Notes

Use eggs that are about a week old for easier peeling. The filling can be made a day ahead and stored separately. For a dairy-free option, use all mayonnaise instead of Greek yogurt. Adjust heat by adding more chipotle or a dash of cayenne.

Nutrition

Keywords: deviled eggs, bacon, jalapeño, smoky, appetizer, party food, gluten-free, low-carb

Find it online: https://coracooks.com/lighter-smoky-bacon-deviled-eggs-with-pickled-jalape-n-o/