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.
- Mayonnaise: 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.
