Fermented Jalapeno Deviled Eggs with Bacon

by Kaitlynn Fenley

Elevate your appetizer game with our Jalapeno Deviled Eggs with Bacon. Fermented jalapeños meet the irresistible crunch of crispy bacon in a bold filling. Each bite delivers a harmonious blend of heat, smokiness, and creamy richness, making them the perfect start to any gathering.

Jalapeno Deviled Eggs with Bacon

Deviled eggs, also known as stuffed eggs, dressed eggs, or Russian eggs, are a classic dish with a rich history that dates back centuries. Stuffing eggs probably originated in ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a first course, known as gustatio, for wealthier citizens.

Origin and Evolution

  • Ancient Rome: The earliest recorded mention of a dish similar to deviled eggs comes from ancient Rome, where people boiled eggs, halved them, and seasoned them with various spices. They were often served at the beginning of meals.
  • Medieval Europe: The practice of stuffing eggs evolved in medieval Europe. Cookbooks from the Middle Ages describe boiled eggs filled with a spiced mixture of egg yolks and other ingredients.
  • 16th Century: The term “deviled,” referring to food spiced or seasoned in a particular way, began to appear in the 18th century.
  • 19th Century America: Deviled eggs as we know them began to gain popularity in the United States in the 19th century, especially after the invention of mayonnaise, which became a crucial ingredient in the filling.

So, people have been making deviled eggs for quite some time. I hope you enjoy my unique take on this classic dish, with fermented jalapenos and bacon!

four bacon jalapeno deviled eggs on a dark green plate with green onion and dill garnish

Bacon Jalapeno Deviled Eggs Ingredients

The basic recipe for deviled eggs involves hard-boiled eggs, which are peeled, cut in half, and the yolks removed. The yolks are then mashed and mixed with mayonnaise, mustard, and vinegar, creating a creamy filling. This mixture is seasoned with salt, pepper, and often paprika, then piped back into the egg whites. Variations may include additional ingredients like herbs, pickles, bacon, or seafood to enhance flavor.

Despite its simple base, the dish allows for a wide range of creativity in ingredients and presentation, making it a beloved staple at gatherings and holiday feasts.

Here are all the ingredients you need for my jalapeno deviled eggs recipe:

Using Fermented Jalapenos in Deviled Eggs

The key ingredients in this recipe are fermented jalapenos and bacon. The combination adds great flavor to the deviled egg filling. If you do not have fermented peppers but want to make this recipe right away, use store-bought pickled jalapenos.

Another critical ingredient is Dijon mustard. You can use regular yellow mustard, but Dijon mustard is so good in this recipe.

Jalapeno deviled eggs with bacon on a white plate that has a spring floral design on it. Each deviled egg is topped with a small crispy piece of bacon, fresh dill and minced green onion.

Making Sure the Filling is Thick Enough

I tested this recipe to achieve the perfect filling thickness. So, if you follow the recipe precisely, you should have a perfectly thick jalapeno deviled egg filling. Do not reduce the eggs in the recipe because the boiled yolks make it thick.

Here are some tips if you need to adjust the recipe at all:

  • Achieving the perfect thickness for deviled egg filling, ensuring it’s creamy yet holds its shape without being too runny, requires a balance of ingredients and texture.
  • Start by meticulously mashing the hard-boiled egg yolks to a fine, smooth consistency, eliminating any lumps that could affect the filling’s uniformity.
  • For the binding mixture, begin with a conservative amount of mayonnaise, gradually adding it to the yolks. It is key to add enough mayonnaise to create a creamy texture without overpowering the yolks.
  • If the mixture appears too thick, you can incrementally add more mayonnaise or a few drops of liquid ingredients like vinegar or mustard to achieve the desired consistency. However, restraint is crucial; it’s easier to add more liquid than to correct a mixture that’s too runny.
  • Once all ingredients are combined, the bacon jalapeno deviled egg filling should be creamy and hold its shape when piped or spooned. If you accidentally make the mixture too thin, a little extra mashed yolk from an additional egg can help thicken it.

Storing Jalapeno Deviled Eggs in the Fridge

You can store jalapeno deviled eggs in the refrigerator for a few days (about 4 days). To ensure they stay fresh and maintain their quality, follow these storage tips:

  1. Airtight Container: Place the deviled eggs in an airtight container. This will help retain moisture and prevent the eggs from absorbing odors from other foods in the refrigerator.
  2. Chill Immediately: After preparing the deviled eggs, chill them in the refrigerator immediately. This helps to halt the growth of bacteria and keeps the eggs safe to eat.
  3. Consume Within a Few Days: For the best quality and safety, consume the deviled eggs within 2 to 3 days. Over time, the quality will degrade, with the filling potentially becoming watery and the whites rubbery.
  4. Cover with Damp Paper Towel: For added moisture retention, cover the bacon jalapeno deviled eggs with a lightly dampened paper towel before sealing the container. This can help prevent the filling from drying out.

By following these storage tips, you can enjoy your deviled eggs over a few days while minimizing the risk of spoilage and ensuring they remain delicious and safe to eat.

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Fermented Jalapeno Deviled Eggs with Bacon

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Elevate your appetizer game with our Jalapeno Deviled Eggs with Bacon. Fermented jalapeños meet the irresistible crunch of crispy bacon in a bold filling. Each bite delivers a harmonious blend of heat, smokiness, and creamy richness, making them the perfect start to any gathering.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 24 eggs
  • Category: appetizers
  • Method: boiling


  • 12 large eggs hard-boiled and peeled
  • 1/3 cup mayonnaise
  • 2 teaspoons fermented jalapeño juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon honey
  • 1/4 tsp salt
  • 1 tablespoon fermented jalapeños, minced
  • 4 pieces of bacon cooked crisp and crumbled
  • Green onion for garnish
  • Dill for garnish
  • Cajun seasoning, for garnish


  1. Line a rimmed baking pan with parchment paper, and preheat oven to 425°F.
  2. Place the bacon on the lined baking pan, and bake for about 20-25 minutes until crispy.
  3. Bring a pot of water to a boil. Reduce the heat just a little and add in the eggs to the water with a slotted spoon. Set a timer for 12 minutes.
  4. While the eggs are boiling prepare an ice water bath and set aside. After 12 minutes, remove the eggs from the boiling water and place in the ice water bath.
  5. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolks with a small spoon and place them in to a mixing bowl. Set the egg whites aside.
  6. Mash the yolks with a fork and add the mayonnaise, jalapeño juice, mustard, garlic, onion, honey, salt, minced fermented jalapeños, and bacon. Stir everything together until it’s smooth.
  7. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with extra bacon, fresh dill, fresh green onions and Cajun seasoning.
  8. If you love this recipe, please leave a 5-star review!


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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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