Jalapeño Bacon Cheddar Deviled Eggs

1. 1

   Put the eggs in a saucepan and cover them with water.

2. 2

   Bring the water to a boil, take the pan off the heat, and let the eggs sit in the water for 15 minutes.

3. 3

   Remove the eggs from the water, cool them under cold running water, and peel them.

4. 4

   Put the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned, about 10 minutes.

5. 5

   Drain the bacon on paper towels and crumble it when cool.

6. 6

   Remove the seeds and stems from the jalapeños; mince 1 pepper and slice the remaining 2 peppers into 24 very thin strips; set aside.

7. 7

   Slice the eggs in half lengthwise and place the yolks in a bowl.

8. 8

   Mash the yolks with a fork, then stir in the minced jalapeño, Cheddar cheese, mayonnaise, red onion, and mustard.

9. 9

   Arrange the egg whites, cut side up, on a serving platter.

10. 10

    Spoon the yolk mixture into the egg white halves, insert a pepper strip into each yolk, and sprinkle with the crumbled bacon and paprika.

• Calories 74.34 kcal Low Source
• Protein 4.53 g Low Source
• Carbs 0.25 g Moderate
• Total Fat 5.98 g Moderate
• Saturated Fat 1.83 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 93.06 mg High
• Sodium 128.32 mg Moderate
• Fiber 0.03 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 35.68 mg Low Source
• Iron 0.38 mg Low Source
• Potassium 2.38 mg Low Source
• Vitamin A 45.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Mustard
• Onions 🧅