Bacon Jalapeño Deviled Eggs
With a nice kick of heat in each bite these Bacon Jalapeño Deviled Eggs are a delicious keto snack or party appetizer.
Servings 24 egg halves
- 12 jumbo eggs
- 4 ounces cream cheese
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 1/3 cup bacon crumbled
- 3/4 cup pickled jalapeños well drained
Hard boil and peel eggs. Pat dry with paper towels.
Slice eggs in half and remove yolks.
In a mixing bowl use an immersion blender to cream mayo, mustard and cream cheese together well.
Using blender stir in egg yolks until well mixed.
Stir in 1/2 cup of the bacon and pickled jalapeños. Reserve any that you wish to garnish the eggs with. Mix well.
Fill egg whites generously.
Garnish with remaining bacon and jalapeño pieces. Chill and enjoy!
Calories: 76kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 171mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg