The first time I had Jalapeno Candied Bacon Deviled Eggs was at a Firebirds restaurant here in Arizona. Thus began my obsession to recreate it.
After testing (and tasting) a few versions, I landed on this recipe: creamy, smoky, sweet-heat perfection. These Jalapeño Candied Bacon Deviled Eggs are the kind of appetizer everyone fights over at parties. They’re simple, but full of surprise flavor.
Whether you’re serving them at Easter, a BBQ, game day, or just because — these are going in your regular rotation.
Just a heads-up: This post may contain affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. Thank you for supporting The Tinkering Spinster!
How to Make Jalapeño Candied Bacon Deviled Eggs
Ingredients (makes about 24 halves / 12 whole eggs)
- 12 – Large Eggs
- 4 – Slices of Bacon
- 1/2 Cup – Light Brown Sugar
- 1/2 Cup – Mayonnaise
- 2 Tsp – Apple Cider Vinegar
- 2 – Jalapenos
- Salt and white pepper to taste
Instructions
1. Candy the Bacon
-
Preheat your oven to 350°F (~175°C).
-
Line a baking sheet with foil and place a wire rack on top. Lay bacon strips on the rack.
-
Sprinkle the bacon evenly with brown sugar
-
Bake for 30 minutes
- Remove and let cool. Once cool, break into 2″ squares.
2. Prep the Eggs
-
Place eggs in a saucepan, cover with cold water, bring to a boil. Once boiling, turn off heat, cover, and let sit ~12 minutes (or per your preferred method).
-
Drain and transfer to an ice bath. Let cool, then peel.
-
Slice in half lengthwise. Carefully remove yolks and place in a mixing bowl.
3. Make the Filling
-
Mash yolks with a fork until granular in texture.
-
Add mayonnaise, mustard, salt, pepper and vinegar. Mix until creamy and well combined.
- Taste and adjust seasonings. If it’s too thick, add a little more mayo.
4. Assemble & Garnish
-
Using a plastic baggie or piping bag, fill each egg white half with the yolk mixture.
-
Top with a piece of candied bacon and a thin jalapeño slice.
- Chill for at least 30 minutes before serving (this helps everything set).
Tips and Tricks
I have had this deviled egg carrier forever and I couldn’t live without it. Here’s a similar one on Amazon. If you store these yummy jalapeno candied bacon deviled eggs in a carrier like this, wait until you’re ready to serve before you add the bacon and jalapenos. The lid of the carrier can smoosh the toppings.
When you’re ready to serve, break out the fun platters! Here’s a Talavera platter I’ve used, and a different, funky style below that I love so much!
Looking for more delicious party appetizers? Check out my other Starters and Snacks recipes! Don’t forget to pin this recipe for your next BBQ, brunch, or game day.
If you make these Jalapeño Candied Bacon Deviled Eggs, I’d love to hear how they turned out! Drop a comment below or tag me on Pinterest at @TheTinkeringSpinster — I can’t wait to see your sweet-and-spicy creations!
Happy tinkering,
Susan
Jalapeno Candied Bacon Deviled Eggs
Ingredients
- 12 Large Eggs
- 4 Slices of Thick Bacon
- 1/2 cup Mayonnaise
- 1/2 cup Light Brown Sugar
- 2 tsp Apple Cider Vinegar
- 2 Jalapeno
- Salt and White Pepper to taste
Instructions
Candy the Bacon
- Preheat your oven to 350°F
- Line a baking sheet with foil and place a wire rack on top. Lay bacon strips on the rack.
- Sprinkle the bacon evenly with brown sugar
- Bake for 30 minutes
- Remove and let cool. Once cool, break into 2″ squares.
Prep the Eggs
- Prep the Eggs
- Place eggs in a saucepan, cover with cold water, bring to a boil. Once boiling, turn off heat, cover, and let sit ~12 minutes (or per your preferred method).
- Drain and transfer to an ice bath. Let cool, then peel.
- Slice in half lengthwise. Carefully remove yolks and place in a mixing bowl.
Make the Filling
- Mash yolks with a fork until granular in texture.
- Add mayonnaise, salt, pepper, mustard and vinegar. Mix until creamy and well combined.
- Taste and adjust seasonings. If it’s too thick, add a little more mayo.
Assemble and Garnish
- Using a plastic baggie or piping bag, fill each egg white half with the yolk mixture.
- Top with a piece of candied bacon and a thin jalapeño slice.
- Chill for at least 30 minutes before serving (this helps everything set).
