Bacon Jalapeno Deviled Eggs

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 65kcal

Author: Lauren

These Bacon Jalapeno Deviled Eggs are such a fun twist on a classic recipe! Nothing screams Easter or a summer get-together like deviled eggs. This recipe is so flavorful, tangy with just a little kick. The perfect way to switch things up and guaranteed to be loved by the whole family!

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Ingredients

6 large eggs
3 slices cooked bacon crumbled
2 jalapenos 1 grated, the other sliced for garnish
4 Tbsp low fat cream cheese, softened (56g)
3 Tbsp light mayonnaise (45g)
1 Tbsp pickle juice or vinegar
1 tsp dijon mustard
1/2 tsp garlic powder
1/4 tsp salt

Instructions

Add 5 cups of water to a pot and bring to a boil. Once boiling, add the eggs and set a timer for 11 minutes. When done, immediately transfer the boiled eggs to an ice bath or run underneath cold water.
Meanwhile, prepare all the other ingredients.
Slice eggs in half lengthwise and remove the egg yolks. Place the yolks in a medium bowl with the crumbled bacon (save some for garnishing), grated jalapeno, cream cheese, mayonnaise, pickle juice, dijon mustard, garlic powder and salt. Mix well to combine.
Use a spoon or piping bag to evenly divide the egg mixture among the egg white halves.
Garnish with crumbled bacon and sliced jalapeno and enjoy! Best if chilled for at least an hour first.

Notes

To Cook Eggs In Instant Pot:

Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.
Add in egg or steam rack and carefully place eggs as desired on or in the rack.
Place lid on the pressure cooker and set for cook time for 5 minutes on high pressure.
Once cook time has elapsed, let the pressure release for 5 minutes. Then do a quick release and carefully remove eggs from Instant Pot and place in ice bath.

To Store: store leftover eggs in an airtight container in the fridge for 4-5 days.

Nutrition