Chipotle Bacon Deviled Eggs
These Chipotle Bacon Deviled Eggs are taken to a whole new level! The chipotles add the perfect amount of smokiness and a little spicy kick!
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These deviled eggs come together quickly, in just over half hour- just like my Bacon Jalapeno Popper Wonton Cups. My BBQ Bacon Jalapeno Wrapped Smokies also have that smoky flavor and would go great with these deviled eggs. They also take about the same time to make.
Why Make these Bacon Chipotle Deviled Eggs
They’re the perfect appetizer for family gatherings, game days, or anytime you want a bold, flavor-packed bite.
You only need a few ingredients to make the most delicious eggs! These are easy to make ahead of time- just prep the egg whites and then add the egg yolks filling when ready to serve.
Let's Gather The Ingredients
- Eggs: Eggs that are about a week old work best.
- Bacon : I like to use a smoky bacon but bacon bits will also work fine.
- Sauces: Use real mayonnaise.
- Chipotle: Chipotle in adobo sauce or chipotle powder.
- Herbs and Spices: smoked paprika, salt, black pepper, and finely chopped fresh parsley.
How to make Chipotle Bacon Deviled Eggs
- Step 1: Add eggs to a large pot, cover eggs with water and bring to a boil for a few minutes.
- Step 2: While eggs are boiling, add bacon to a preheated skillet. Cook until crispy. Remove cooked bacon from the skillet and place on paper towels to drain. Set cooked bacon aside.
- Step 3: Once eggs have finished boiling, remove from the heat and let sit for. Drain off hot water and replace with cold water to cover eggs.
- Step 4: Carefully peel egg shells off the eggs. Slice the eggs lengthwise.
- Step 5: Carefully scoop out the egg yolks and put them in a small bowl. Use a fork to mash the yolks so they crumble.
- Step 6: Add mayo, chipotle, smoked paprika, salt, and pepper to the egg yolks and mix the yolk mixture until combined.
- Step 7: Transfer the creamy mixture to a Ziplock bag. Push the creamy filling to one corner.
- Step 8: Create your own piping bag by snipping off the corner of your ziptop bag and squeezing your egg mixture filling back into the empty white halves. Top with bacon and parsley before serving.
Recipe Tips
- Make sure you get the yolk filling nice and crumbly without any yolk chunks. That will give you the smoothest filling.
- Don't skip the cold water over the eggs (or you can use a bowl of ice water), this helps bring the egg temperature down so they're easier to peel.
- If making ahead of time, store the filling separate from the egg halves and assemble right before serving.
- Bacon bits can be used if in a pinch.
- Store leftover eggs in an airtight container in the fridge. They're best when eaten within 2 days.
Recipe Faq's
There are a few different tests you can do to see if your eggs are ready.
Spin Test – Place the egg on a flat surface and spin it. A fully cooked egg will spin smoothly, while an undercooked egg will wobble.
Peel and Check – If unsure, peel one egg and slice it in half. The yolk should be firm and fully set, without any dark or translucent areas. For consistent results with this Chipotle Bacon Deviled Eggs recipe, use eggs that are at least a few days old and avoid overcooking, which can cause a greenish-gray ring around the yolk.
Try super finely diced tomatoes or green onion
for a slight change in the flavor profile. For more heat, top with jalapeno slices, or you can add a dash of red pepper flakes to the creamy yolk mixture.
Super fresh eggs are stubborn peelers because the pH of the white is low and sticks to the shell’s membrane.Eggs that are about a week old work best.
You can prepare deviled eggs up to two days before. But you have to keep the yolk mixture separate from the egg whites. Keep the yolk mixture in a ziplock baggie with all the air squeezed out. Store the whites in an airtight container until ready to assemble.
More Egg Recipes
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Chipotle Bacon Deviled Eggs
Ingredients
- 6 large eggs
- 3 pieces bacon chopped into pieces
- 1/2 cup mayonnaise
- 1 teaspoon chipotle in adobo sauce finely diced see notes
- 1/4 teaspoon smoked paprika
- pinch salt and pepper
- Fresh Parsley finely chopped
Instructions
- Place egg in a pot and cover with water. Bring to a boil for 2-3 minutes.
- Remove from heat, place a lid o,n and let sit for 20 minutes. Drain the hot water and place the eggs in a bowl of ice-cold water.
- Heat a skillet on medium heat and add chopped bacon. Cook for 3-5 minutes or until crispy. Remove bacon to a paper towel to drain and set aside.
- Peel eggs and slice eggs lengthwise. Scoop out the yolks and place them in a small bowl. Using the back of a fork, mash the yolks until they are crumbled.
- Add in the mayonnaise, chipotle, smoked paprika, salt, and pepper. Mix until combined.
- Spoon the mixture into the eggs or put the mixture into a Ziplock baggie, push all the filling into the corner. Snip the corner off, and squeeze the filling into the eggs.
- Top with bacon and parsley.
I'm 69 and have been searching my entire life for the perfectly cooked hard-boiled egg. I found it! STEAM eggs for 15 mins. Place in ice water for 15 mins. Done! No ring, just perfect yellow. Dry and refrigerate.
I've even forgotten them in the ice water and they still turned out great!