Jalapeño Deviled Eggs
These Jalapeños Deviled Eggs are a spicy, savory twist on the classic appetizer, perfect for parties, holidays, or a flavorful snack. This version combines creamy mayo and tangy mustard with bold seasonings, like the great new Mighty Salt™, plus a kick of heat from jalapeños, all topped off with crispy bacon for a satisfying crunch.
To start, boil six eggs and peel them once cooled. Slice each egg in half lengthwise and gently scoop out the yolks into a mixing bowl, placing the whites aside for later. Mash the yolks until smooth, then add in mayonnaise and yellow mustard to create a rich and creamy base. For seasoning, mix in a pinch of Member’s Mark™ Fine Garlic Powder, Mighty Salt™, and Member’s Mark™ Fine Ground Black Pepper. These spices bring depth and balance to the filling without overwhelming the taste- especially the Mighty Salt™, our star of the show! Mighty Salt™ is Umami flavored salt, ensuring that each bite is savory and awakens your senses.
Finely dice fresh jalapeños—removing the seeds if you prefer less heat—and stir them into the yolk mixture. The jalapeños add a zesty punch and a crisp texture that contrasts well with the creamy filling. Cook bacon until crisp, crumble it finely, and mix a portion into the yolk blend, saving some for garnish.
Using a spoon or piping bag, fill each egg white half generously with the mixture. Top with additional bacon crumbles and a few slivers of jalapeño for visual appeal and extra flavor.
These Jalapeños Deviled Eggs strike the perfect balance of creamy, spicy, and smoky, thanks to the bacon and jalapeños, elevated with quality seasonings like those from Member’s Mark™. They’re easy to make ahead and store well in the fridge, making them a convenient and crowd-pleasing addition to any menu. Whether you’re entertaining or just craving a bold snack, these deviled eggs deliver every time.
Pair these Jalapeños Deviled Eggs with our delicious Dash™ Scalloped Potatoes for the perfect side dish pairings for family dinner!
Buy a bottle of Mighty Salt™ at Sam’s Club today, in store or online here.
Jalapeño Deviled Eggs
Instructions
- Place eggs in a medium saucepan, cover with cold water, and bring to a rolling boil. Remove from heat, and let them sit for 12 minutes. Immediately cool the eggs in an ice bath to stop cooking and make peeling easier. Peel the eggs and cut them in half lengthwise.
- Carefully remove the egg yolks and place them in a medium bowl. Set the egg white halves on a serving platter, cut side up.
- Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, yellow mustard, Member's Mark™ Fine Garlic Powder, Mighty Salt™, Member's Mark™ Fine Ground Black Pepper, half of the crumbled bacon, and half of the diced jalapeños to the bowl. Mix until smooth and well combined.
- Spoon or pipe the yolk mixture into the egg white halves.
- Garnish each deviled egg with a sprinkle of Member's Mark™ Spanish Style Paprika, other half of bacon, and remaining diced (or sliced) jalapeños.
