Bacon-Jalapeño Deviled Eggs with Scallion

Steps

1. Step 1

   Put the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat.

   10 min

   • 12 large eggs
2. Step 2

   As soon as the water boils, turn off the heat, cover the pan, and let the eggs sit for 12 minutes. Meanwhile, fill a large bowl with ice and cold water.

   12 min, hands-off

3. Step 3

   Transfer the eggs to the ice water with a slotted spoon and let them cool completely, about 10 minutes. Peel them under a thin stream of cold water, then pat dry.

   10 min

4. Step 4

   While the eggs cool, lay the bacon in a cold skillet and cook over medium heat, turning now and then, until deep brown and crisp, 8 to 10 minutes. Drain on paper towels, then crumble into small pieces.

   10 min

   • the rest of the bacon
5. Step 5

   Halve the eggs lengthwise. Pop the yolks into a medium bowl and set the whites on a serving platter, cut side up.

   5 min

6. Step 6

   Mash the yolks well with a fork until crumbly, then add the mayonnaise, sour cream, Dijon, vinegar and smoked paprika. Mash and stir until completely smooth.

   3 min

   • 1/3 cup mayonnaise
   • 3 tbsp sour cream
   • 1 tsp Dijon mustard
   • 1 tsp white vinegar
   • 1/4 tsp smoked paprika
7. Step 7

   Fold in the minced jalapeño, the cheddar, half the scallions and about half the crumbled bacon. Season with salt and pepper to taste.

   2 min

   • 3 slices bacon
   • 1 jalapeño
   • 1/2 cup sharp cheddar
   • 1 scallions
   • salt
   • black pepper
8. Step 8

   Spoon or pipe the filling into the egg white halves, mounding it slightly. Top each with the remaining bacon and a few scallion rings. Serve right away, or chill up to 4 hours before serving.

   10 min

   • 3 slices bacon
   • 1 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026