Bacon Chipotle Devilled Eggs

This easy Bacon Chipotle Devilled Eggs recipe has a delicious creamy, tangy egg yolk filling with a spicy kick from chipotle pepper. Bacon adds a crunchy, salty, smoky flavor that pairs perfectly with the chipotle egg filling and tender egg whites. Serve these crowd pleasing appetizers or snacks for game day foods, potlucks, BBQ’s or holiday gatherings.

Also try my best ever devilled eggs recipe, million dollar dip, chicken bacon ranch wonton cups and my popular white queso dip.

this recipe!

Chipotle Devilled Eggs With Bacon

You can skip the bacon and just make chipotle devilled eggs but I love the texture and great flavor the bacon adds to the spicy eggs.

These irresistible devilled eggs have such an amazing compliment of textures with the smooth and creamy filling, crispy bacon and a soft egg white base.

I always make extra as they are easy to eat tasty snacks that I usually have to hide away or they will be gone before the party even starts.

You can serve them with more easy to eat appetizers like my cheeseburger sliders, bbq chicken sliders, cold Italian sliders, air fryer buffalo chicken wings and air fryer coconut shrimp.

Ingredients

• Eggs – 7 fresh eggs to hard boil
• Mayonnaise
• Mustard
• Chipotle Pepper in Adobo Sauce – chopped
• Cumin
• Salt and Pepper
• Paprika – for the classic garnish its so good on devilled eggs
• Bacon – cooked and crumbled

How to Make Bacon Chipotle Deviled Eggs

1. Place eggs into a medium sized saucepan and cover with water. Bring to a boil and set a timer for 8 minutes.
2. When the timer is finished, take saucepan off the stove and drain. Run cold water over the boiled eggs until cool enough to peel.
3. Slice each peeled egg in half and scoop the yolk out of each egg.
4. Thoroughly mash the egg yolks together and add mayo, mustard, chipotle pepper, cumin, salt, and pepper.
5. Pipe the egg yolk mixture into the cooked egg white shells. 6. Garnish with paprika and crumbled bacon. Enjoy!

Storage Instructions

Store in covered with wrap or in an airtight container in the fridge for up to 2 days.

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