Description
These Jalapeño Popper Deviled Eggs combine the creamy, tangy flavor of classic deviled eggs with the spicy kick of jalapeño poppers. They’re filled with a rich, cheesy, and slightly spicy yolk mixture, topped with crispy bacon and fresh jalapeño slices — perfect for parties, holidays, or anytime you want a flavorful twist on a classic appetizer.
Ingredients
- 6 large eggs
- 2 slices bacon, cooked and crumbled
- 2 tbsp cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 small jalapeño, finely diced (plus extra slices for garnish)
- 2 tbsp shredded cheddar cheese
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- Smoked paprika, for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let stand for 10–12 minutes.
- Transfer the eggs to an ice bath to cool completely, then peel them.
- Slice the eggs in half lengthwise and remove the yolks. Place yolks in a small bowl and mash with a fork until smooth.
- Add cream cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper to the yolks. Mix until creamy.
- Stir in the diced jalapeño, shredded cheddar cheese, and half of the crumbled bacon.
- Spoon or pipe the filling back into the egg white halves.
- Top each egg with the remaining bacon crumbles, a thin jalapeño slice, and a light sprinkle of smoked paprika, if desired.
- Refrigerate until ready to serve.
Notes
- Adjust the spice level by using more or fewer jalapeño slices, or remove the seeds for a milder flavor.
- Use turkey bacon or omit bacon for a vegetarian version.
- The filling can be made a day ahead and refrigerated before assembling.
- For extra flavor, mix in a touch of hot sauce or a pinch of cayenne pepper.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Boiled / Assembled
- Cuisine: American