Spicy Deviled Eggs
Published January 5, 2023 • Updated March 1, 2026
Deviled eggs with a kick!
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Deviled eggs are always invited to a party! To bring some heat to your gathering, add jalapeno, hot sauce and cayenne pepper to make these keto-friendly spicy deviled eggs.
These spicy deviled eggs will make any party lit. Like my recipe for fried deviled eggs and pesto deviled eggs, this low-carb version adds a twist on the classic and keeps your food interesting at potlucks, parties and other gatherings.
The creamy filling has a kick to it with finely chopped jalapeno peppers, hot sauce and a dash of cayenne pepper. While crispy bacon, garlic, cream cheese and mustard help to balance out the heat of these jalapeno deviled eggs.
Most deviled egg recipes aren’t highly seasoned. The classic versions have a dash of Tabasco sauce or a sprinkle of paprika, but that hardly adds any zip to these hard boiled eggs. For true deviled eggs, you need more heat to make them spicy!!
How to make spicy deviled eggs
- Make hard boiled eggs. Use any method to make hard boiled eggs – stove top, Instant Pot, Air Fryer.
- Peel the egg shell from the eggs. Slice in half and separate the yolk from the whites.
- Cook chopped bacon in a skillet until crispy.
- Sauté diced jalapeno and garlic to develop the flavor. Removing the bacon before adding the jalapeno helps “separate” the flavor and keeps the spice off the “salty” aspect of the recipe.
- Combine all ingredients for the filling – egg yolks, jalapeno mixture, cream cheese, mayonnaise, mustard, hot sauce, cayenne and salt.
- Add filling to the center of each egg white half.
- Top with crumbled bacon.
Key ingredients & substitutions
- Eggs – Can use any size of egg – small to large. Eggs from organic, pasture-raised chickens tend to have more flavor.
- Bacon – Adds delicious flavor and a hint of crunch to your spicy deviled eggs.
- Jalapenos – An easy way to add heat to any dish, jalapenos are readily available to most stores; however, experiment with different kinds of chili peppers (habanero, serrano, poblano peppers)
- Cream cheese & mayo – Help to add creaminess to the deviled egg. For a healthy mayonnaise, try using avocado mayo made with avocado oil instead of vegetables oil. Cream cheese can be omitted and you can add more mayonnaise instead for a dairy-free deviled egg.
- Hot sauce – Add your favorite hot sauce – Tabasco, Franks Red Hot, Cholula, Sriracha sauce
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Ingredients
6 eggs -
3 slices of bacon, finely chopped
-
2 jalapeno peppers, finely chopped
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1 garlic clove, finely minced
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2 ounces cream cheese, softened
-
4 tablespoons mayonnaise
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2 teaspoons yellow mustard
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1 teaspoon hot sauce
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¼ teaspoon cayenne pepper
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¼ teaspoon salt
Step by Step Instructions
Step by Step Instructions
Make hard boiled eggs
Fill the large pot with about 1-2 inches of water (just enough to steam the eggs). Bring the water to a boil. Once boiling, place the eggs in the water or place eggs in a steam basket into the water. Cover and lower the temperature to a gentle simmer. Let eggs cook for 11 minutes.
- 6 eggs
Ice water bath
Remove the eggs from the water. Immediately, shock the eggs in an ice bath. Let them cool completely before peeling.
Peel and prep the eggs
Peel shells of eggs. Slice egg in half lengthwise and remove the yolks from the whites. Place egg yolks in a medium bowl or food processor.
Crisp the bacon
In a small skillet, cook the diced bacon over medium heat until crispy and cooked through. Remove from the pan with a slotted spoon and set aside on a paper towel lined bowl. Leave bacon grease in the skillet.
- 3 slices of bacon, finely chopped
Saute jalapenos
Add the jalapeno to the pan and sauté for 1 minute. Add minced garlic and cook for an additional minute. Remove the jalapeno and garlic with a slotted spoon and set aside.
- 2 jalapeno peppers, finely chopped
- 1 garlic clove, finely minced
Yolk mixture
In a large bowl, use an electric mixer on medium low speed to mix together the yolks, jalapeno mixture, cream cheese, mayonnaise, mustard, hot sauce, cayenne and salt. DO NOT add bacon. Mix until fully incorporated.
- 2 ounces cream cheese, softened
- 4 Tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon hot sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why is it called deviled eggs?
The term deviled eggs originated in the 18th-century. It is a culinary term used to described a fried or boiled eggs (like eggs) that was highly seasoned.
Should deviled eggs be served warm or chilled?
Most deviled egg recipes are best served chilled for at least 25-30 minutes; however, these bacon jalapeno deviled eggs can be served warm or chilled. The flavors are more robust when they are enjoyed warm.
Can I make deviled eggs without mayo?
Yes! To make deviled eggs without mayonnaise, just use sour cream or softened cream cheese instead.
I've made a lot of deviled egg recipes and most of them taste basically the same once the paprika hits the top. This one is different. The bacon and jalapeno combo changed the whole thing for me, and the cream cheese in the filling gives it a texture that my usual mayo-heavy version just doesn't have. Still tweaking the cayenne level for my crowd, but this is where I'm starting from now.
Brought these to a spring dinner and they cleared before most of the other appetizers, including the guac, which I did not expect. Even people who said they don't do spicy kept reaching for them. The jalapeño heat builds slowly instead of hitting right away. Four stars because I'd chop the bacon a little coarser next time so you actually taste it in each bite.
That slow heat build is why I use three separate heat sources instead of just loading up on jalapeno. Coarser bacon, yes - bigger pieces give you something to find in each bite.
Brought these to a game day spread and the ones who kept going back were the two people who swore they don't like deviled eggs. Something about the bacon and jalapeno in the filling, I think. Might be my permanent appetizer contribution now.
The bacon and jalapeno combination does that every time. People who think they don't like deviled eggs usually just haven't had a filling worth eating.
Honestly I almost skipped the cayenne because my heat tolerance is not great and deviled eggs are supposed to be the mild, crowd-pleasing thing at a party, but I figured I would just cut it in half and see. I didn't cut it. Made the full recipe and brought these to a Super Bowl watch party last week. The jalapeno and hot sauce together hit this sweet spot where the heat builds slowly instead of punching you right away, and the cream cheese in the filling smooths everything out in a way I really wasn't expecting. It rounds the filling out, makes it almost silky. Four stars only because I slightly overcooked my bacon and it got a little too chewy, but that is entirely on me and not the recipe. Making these again this weekend with a friend who insists she doesn't like deviled eggs.
Pull the bacon before it looks done. It keeps crisping for a minute after you take it off the heat. And your friend who doesn't like deviled eggs is about to change her mind.
I was skeptical cream cheese would work in deviled eggs, figured it would just make a thicker mayo filling. It doesn't, the texture is almost lighter somehow, and the jalapeno heat builds at the end rather than hitting upfront. Better than every other deviled egg I've made.
The lightness caught me off guard too when I was developing it. And yeah, the heat layering is exactly why I use both jalapeño and hot sauce. They don't hit the same way.