Loaded Deviled Eggs are bursting with big, savory flavors and creamy, crunchy textures. This easy appetizer is a hit at BBQs and parties!

12 large eggs

1/2 cup mayonnaise

1/4 cup minced pickled jalapenos, or more or less, plus whole slices for garnish

2 teaspoons distilled vinegar

2 teaspoons yellow mustard

1/2 teaspoon smoked paprika, plus more for garnish

steak seasoning, plus more for garnish, see notes

6 slices bacon, cut into quarters

chopped fresh chives

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Fill a medium-sized bowl with ice cubes and water then set aside. Meanwhile, add eggs to a large pot then cover tops by 1″ with cold water. Bring to a boil over high heat then place a lid on top and remove pot from heat. Let eggs sit for 14 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool.
Meanwhile add chopped bacon to a food processor then process until finely chopped, just a few seconds or so. Add minced bacon to a cold skillet then place over low heat and cook until crisp. Scoop bacon onto a paper towel lined plate to drain then set aside. If you don’t have a food processor, brown the bacon as slices then chop once cool.
Peel eggs then slice in half and pop yolks into a medium-sized bowl. Add mayonnaise, minced jalapenos, vinegar, mustard, smoked paprika, and steak seasoning then mix and mash with a fork until smooth. Scoop mixture into a gallon size Ziplock bag then snip the corner off and squeeze the mixture into the center of each egg half.
Sprinkle each deviled egg with steak seasoning and smoked paprika, then top with crumbled bacon, a pickled jalapeno slice, and freshly chopped chives. Serve immediately or chill for several hours before serving.

I like Tone’s Beef Seasoning Blend, or my Homemade Steak Seasoning in this recipe.