Our spicy deviled eggs are irresistibly tasty, but they’re just as good without the heat — simply omit the jalapeño and Sriracha for a milder version. The creamy yolk filling paired with crisp bacon makes these deviled eggs special, yet the recipe remains straightforward and quick to prepare.
Spicy Deviled Eggs Recipe
The yolk filling is creamy, tangy and full of flavor. You can customize these deviled eggs with any toppings you like — or serve them plain with just a pinch of salt and pepper. This simple, flavorful recipe will likely become your go-to for gatherings. We added bacon for extra richness and crunch while keeping the basic technique easy to follow.
Bacon & Spicy Deviled Eggs
Bacon adds a salty crunch that complements the smooth yolk filling. A few drops of Sriracha or a slice of pickled jalapeño bring heat and brightness, making each bite complex and satisfying. These deviled eggs work well for brunch, potlucks, or holiday spreads — one dozen eggs makes a beautiful appetizer platter. They’re low in carbs and addictive in taste; in our test kitchen, most people couldn’t stop at one.
Video: Bacon-Jalapeño Deviled Eggs
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Easy and Creamy Deviled Eggs
Deviled Eggs With Bacon, Jalapeño & Sriracha Topping
12
servings
20 mins
10 mins
30 mins
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Ingredients
Deviled Eggs
- 6 large hard boiled eggs, boiled and peeled
- 2 teaspoons (10 ml) mustard
- 1/4 cup (60 g) mayonnaise
- 1/8 teaspoon (0.75 ml) smoked paprika
- 2 teaspoons (10 ml) vinegar or apple cider vinegar
- 1/2 teaspoon (2.5 ml) prepared horseradish (optional)
- 1/8 teaspoon (0.75 ml) ground cayenne (optional)
- Kosher salt, to taste
- Black pepper, to taste
Toppings
- 2 slices bacon, cooked and cut into small pieces
- 1/4 cup (60 ml) sliced pickled jalapeños
- Sriracha hot sauce, to taste
- Extra paprika for sprinkling
Instructions
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Cut boiled eggs in half lengthwise and remove yolks. In a medium bowl, combine yolks with mustard, mayonnaise, smoked paprika, vinegar, horseradish (if using), cayenne (if using), salt and pepper. Mash and mix until smooth and creamy.
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Fill a spoon or a piping bag (a quart-sized zip-top bag with the corner snipped works well) with the yolk mixture and evenly pipe or spoon it into the egg white halves, mounding slightly.
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Top each egg with bacon pieces, pickled jalapeño slices and a few drops of Sriracha as desired. Finish with a light dusting of paprika and adjust salt and pepper to taste. Serve chilled or at room temperature.
Video
Nutrition Information per Serving
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Protein: 3g
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Fat: 7g
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Cholesterol: 97mg
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Sodium: 95mg