Southwestern Deviled Eggs

Southwestern Deviled Eggs

Deviled eggs are a MUST in my family at any Holiday. My family likes a little spice, but instead of adding a dash of cayenne or paprika I like adding a little bit of diced grilled jalapeño and bacon…why bacon?…well because bacon makes everything better!

Since I was cooking the jalapeños on my grill I decided to hard boil the eggs on my Side Kick Cart Side Burner


Southwestern Deviled Eggs

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Keyword: deviled eggs, keto, low carb, southwestern
Servings: 24 Deviled Eggs
Author: Chef Anthony Serrano


  • 12 eggs hard boiled and peeled
  • 1/2 cup Hellmann's Mayonnaise
  • 2 tablespoons Koops' Jalapeno flavored Mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 grilled diced Jalapeños
  • 2 Tablespoons Bacon pieces
  • 1 tablespoon finely chopped cilantro
  • 2 or 3 drops of a adobo sauce from a can of chipotle


  • Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  • Using a fork, mash the yolks. Add the remainder of the ingredients and mix until smooth.
  • Fill each egg white half with equal amounts of yolk mixture using a spoon or piping bag.
  • Garnish each egg with a jalapeño. Refrigerate covered until ready to serve.


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