Smoky Tomato-Bacon-Chipotle Deviled Eggs

Smoky Tomato-Bacon-Chipotle Deviled Eggs Current food trends: asparagus, matzo dishes, artsy eggs, and fun deviled eggs!  (Just to name a few.)

Which means the obvious, of course — it’s spring, and Easter and Passover are on the horizon.Smoky Tomato-Bacon-Chipotle Deviled Eggs If you’ve been reading Cooking On The Weekends for a while, you know how much I love smoky flavors — and that I think “smoky” makes recipe titles sound much more delicious.  (It’s true.)

Smoky Tomato-Bacon-Chipotle Deviled Eggs These eggs have it going on.  And by “it” I mean they’re creamy, rich, packed with flavor and they’re oh-so-fun!  This is one of the best deviled eggs recipes I’ve tasted!

Smoky Tomato-Bacon-Chipotle Deviled Eggs I highly suggest serving Matzo Brei à la Florentine for Passover and I think these Smoky Tomato-Bacon-Chipotle Deviled Eggs are the ideal Easter hors d’oeuvre or appetizer.


Smoky Tomato-Bacon-Chipotle Deviled Eggs
Prep time
Total time
Please note that the prep time does not include the time it takes to hard boil the eggs, which is about 15 minutes. (Here's How to Hard Boil Eggs.)
Serves: Makes 1 dozen
  • 2 strips bacon
  • 6 hard boiled eggs, peeled (Here's How to Hard Boil Eggs)
  • 3 tablespoons Crema Mexicana
  • 1 tablespoon of chipotle pepper adobo sauce, seeds removed
  • 2 tablespoon finely chopped tomatoes, seeds removed - divided
  • 2 teaspoons extra virgin olive oil
  • sea salt and freshly ground black pepper to taste (Here's How to Season to Taste)
  • 1 tablespoon finely chopped chives
  1. Add the bacon to a sauté pan over medium heat. Cook until it's brown and crisp, about 3 minutes per side. Remove it from the pan. Set it aside to drain a double layer of paper towels.
  2. On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a small mixing bowl.
  3. Place the empty egg white halves on a serving platter - round side down. If they slice around too much, you can very gently slice a sliver off of the bottom to make a base -- being sure not to cut through to the opening!
  4. Use a fork to mash the yolks and then add the Crema Mexicana and adobo sauce (from chipotle peppers in adobo sauce).
  5. Crumble the bacon into tiny pieces and add half of it to the yolk mixture. Then add 1 tablespoon of the tomatoes and the oil, and mix until everything is evenly blended. Now season to taste with salt and pepper. (Here's How to Season to Taste.)
  6. With two teaspoons or a tiny cookie scoop (about 1-inch), equally divide yolk mixture into the openings of the egg white halves.
  7. Add the remaining half of the crumbled bacon and the 1 tablespoon of tomatoes to a small bowl. Stir in the chives and mix. Add a bit of this mixture to the top of each egg.
  8. Serve!
Nutrition Information
Serving size: about 2 as an hors d'oeuvre
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  1. says

    My friend was just asking me for a unique deviled egg recipe – guess I will be sending him this recipe STAT! Happy Easter to you and yours! xox

  2. says

    YESSS smoky food is the best! I specifically loooove hot smoked paprika – my all time favorite seasoning! These look delicious. I haven’t made or eaten deviled eggs in forever but I need to make them asap!

  3. says

    Deviled Eggs are the best and there’s definitely not been enough of them in my life to date! These sound thoroughly delicious and I’m so keen to experiment with the smoky flavour. Just wondering, do you ever use liquid smoke? We’ve used it to make amazing smoky pulled pork and smoky bolognese ragu!

    • valentina says

      I’ve never worked with liquid smoke before, but I must try it. Hope you try these eggs. Enjoy! 🙂

    • valentina says

      Thanks, Brian! I love deviled eggs — I hadn’t had them for the longest time and had forgotten how delicious they are! Happy Holidays!

  4. Kate says

    I used to have devilled eggs all the time when I was younger. My parents made them for parties. I love how you’ve made them extra special.

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