COOK: Chipotle Bacon Deviled Eggs
- Chipotle Bacon Deviled Egg Ingredients
- Equipment Needed to Make & Fill Deviled Eggs
- How to Make Chipotle Bacon Deviled Eggs
- Storage & Serving Ideas & Tips
Bacon and eggs are a classic breakfast combination for a reason… but you can make this already delicious combination even better. Add some smoky chipotle peppers with adobo sauce and a hint of cumin and mustard, and they combine to make deviled eggs that are to die for at any time of day.
Make more of these chipotle bacon deviled eggs than you think you’ll need… they go fast!
These are great game-day appetizers, holiday party snacks, or a way to use up all those hard-boiled Easter eggs! Just make sure that if you use leftover Easter eggs, that they have not been left out for more than two hours, and consume them quickly.
Chipotle Bacon Deviled Egg Ingredients
Eggs:
This is one recipe where you want to use your LESS fresh eggs. If you’re using store-bought eggs (which are usually a few weeks old already), this doesn’t really matter, but if you have farm-fresh ones, use your older eggs. Very fresh eggs are harder to peel neatly.
You can use your favorite method for cooking the eggs, but don’t over-cook them. Of all the methods I’ve tried, steaming is my favorite. It’s easy, and gives excellent (eggcellent?) and consistent results, with less broken eggs, since they don’t bang around in the pot like boiled eggs. They’re also easier to peel. Ten to eleven minutes in a covered steamer pot or basket above boiling water should do it… don’t overcook them or the yolks will turn green and sulpherous, blech. I like to pull them after 10 minutes, shock and peel one egg under cool running water and cut it in half. If they’re a little soft in the center, give the rest another minute. They’ll continue cooking for a bit until you shock them with cold water.
Mayo:
Use a good quality commercial mayonnaise or thick homemade mayo.
Chipotle in Adobo:
Canned chipotle peppers are the easiest to work with. You won’t need a whole can. Refrigerate or freeze any leftover chipotle peppers. I like to freeze them in individual dollops until they’re frozen solid, then transfer them to a ziploc bag or airtight container for easy and convenient portioning for other recipes.
Chop the peppers along with the sauce and any onion bits that are in the can. I find two tablespoons of the chopped pepper paste is perfect (about two small peppers plus sauce), but you can use more or less to taste. Use one tablespoon for a very mild flavor, and three for more smoky pepper flavor with a bit of heat.
Bacon:
Thin or thickly sliced bacon will work. Cook the slices crispy (by your favorite method… I like to cook them in a cast iron skillet over medium heat, turning often… but you can also bake them or use the microwave or an air fryer). Break about half of the bacon into 24 small pieces to garnish the finished eggs, and finely chop the rest to mix into the deviled egg filling.
Seasoning:
In addition to the chipotle and bacon, we’ll season the filling with ground cumin, mustard powder, black pepper, salt, & paprika. If you don’t have mustard powder you can use a teaspoon of prepared brown or Dijon mustard. Because the mustard powder tends to clump, I like to sift that into the filling so there are no lumps… a bitter and unpleasant surprise if you don’t!
Equipment Needed to Make & Fill Deviled Eggs
Pot and steamer basket or Instant Pot:
- You can use your favorite method to cook the hard-boiled eggs. I prefer steaming them, either in a steamer basket above boiling water, or in an instant pot. Steaming is the easiest, and most accurate way to cook your eggs for making deviled eggs or egg salad.
Pastry bag & tip, Ziploc bag, or spoon:
- You can make these eggs fancy or keep it simple. For the nicest presentation, pipe the filling from a pastry bag with a star or smooth tip.
- I use an Ateco 828 open star tip to pipe these. Don’t use a closed star tip, or the bacon and chipotle bits will get stuck and clog the tip.
- You can also snip the corner off of a baggie, or just use a spoon to place some filling in each egg.
How to Make Chipotle Bacon Deviled Eggs
step one: prep the eggs
- Boil or steam and then shock your eggs in cold water to stop the cooking.
- Peel the eggs. Warm running water can help loosen stubborn bits of shell, or rinse the eggs when you’re done peeling them.
- Slice the eggs in half along the long axis, so that you get two equal halves.
step two:
- Chop or roughly puree the chipotle peppers along with some of the adobo sauce from the can.
- Refrigerate or freeze any leftover chipotle peppers. I like to freeze them in individual dollops until they’re frozen solid, then transfer them to a ziploc bag or airtight container.
- Cook the bacon slices until they’re crisp. Break two slices into 12 small bite-sized pieces and reserve for garnish. Finely crumble or chop the remaining pieces.
step three:
- For batches of a dozen eggs or less, scoop the yolks into a small bowl.
- If you are doing a big batch, use a larger bowl, or you can use a food processor to make the filling even easier to mix up. For small batches, this is more trouble than it’s worth.
- Mix all the other ingredients with the egg yolks, using a whisk or fork to smash the yolks any lumps until you have a smooth mixture.
- Taste the filling and adjust seasoning if necessary.
step four:
- Spoon or pipe the filling into the egg white halves (see equipment notes section if you are piping them).
- Garnish with a sprinkle of paprika and a small piece of bacon, just before serving.
Storage & Serving Ideas & Tips
You can make and assemble your chipotle bacon deviled eggs a day or two ahead of your party, if you refrigerate them carefully in a covered tray so they don’t dry out. I love these inexpensive plastic deviled egg trays for prepping these in advance, and especially for bringing them to parties or church potlucks. Add the piece of crispy garnish bacon just before serving, or it will absorb moisture from the filling and get soggy in the fridge.
Or, you can boil and peel the eggs several days in advance, or even slice them and prepare the filling but assemble them just before serving so they look fresh and perfect!
If you are using decorated boiled Easter eggs for these, make sure they haven’t been left out too long. The official guidance is no more than two hours un-refrigerated for food safety.
(Note: I’ve eaten many boiled eggs that have been out longer than that, or taken them on short camping trips in cool weather without giving myself food poisoning, but better safe than sorry, especially if you are serving kids, the elderly, or anyone else with a less robust immune system or who isn’t also a trash panda, or especially if you are using store-bought eggs. Stick to the guidelines if you are serving these to anyone else or especially to people who might be immunocompromised, and keep these cold if you’re bringing them to a party to share).
Do not freeze these- the texture of the eggs will change and the filling may separate slightly. If you made too many, find some friends to share them with… but in most cases, we agree with Ron… there’s no such thing as too many deviled eggs! We think he’d particularly like these chipotle bacon ones, and think you will too.
Chipotle Bacon Deviled Eggs
Ingredients
- 12 large eggs
- ¾ cup mayonnaise
- 2-3 tbsp canned chipotle peppers in adobo, minced with sauce
- 4 slices bacon, cooked crispy
- ½ tsp ground dry mustard powder each, to taste
- ¼ tsp paprika, plus a pinch for garnish (you can substitute smoked paprika)
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Wash and steam the eggs over a pot of boiling water for 10 minutes, then shock them with cold water to stop the cooking.
- Cook the bacon slices until crispy and drain them on a paper towel or wire rack. Break about half the bacon into 24 small pieces for garnish, and chop the rest finely. You can do this with a chef's knife or food processor.
- Peel the eggs under warm running water to remove any loose or tricky bits of shell. They're easiest to peel while they're still warm.
- Slice the eggs in half along the long axis. Place the whites on a platter or tray, and the yolks into a small bowl or your food processor.
- Smash the yolks with a whisk or wooden spoon (or pulse the food processor to break them up).
- Sift in the dry seasonings with the yolks, mix, and then add the chipotle paste and mayo. Mix well until the mixture is smooth and has no large lumps remaining. Taste and adjust seasoning if necessary.
- Transfer the filling into a pastry bag with a large open star tip, or use a tablespoon, and fill the whites, dividing the mixture evenly among the eggs.
- Dust the tops of the filled eggs with paprika and garnish each with the reserved bacon pieces. Chill or serve immediately.
Notes