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.


  • 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.
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