Description
Spicy and creamy jalapeno popper deviled eggs are a flavorful appetizer perfect for any gathering. This recipe offers a kick with cheese, bacon, and jalapeños.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1–2 jalapeños, seeded and diced
- 2 ounces cream cheese, softened
- 3 slices crispy cooked bacon, crumbled
- Pinch garlic powder
- Salt, to taste
- Pepper, to taste
- 1/4 cup shredded cheddar cheese
- Optional: smoked paprika or green onion for garnish
Instructions
- Place eggs in a pot of cold water. Bring to a boil, then cover and remove from heat. Let sit for 11-12 minutes.
- Transfer eggs to an ice bath to cool. Peel gently.
- Slice each egg in half lengthwise. Remove yolks and place them in a bowl.
- Mash the egg yolks with mayonnaise, softened cream cheese, diced jalapeños, crumbled bacon, garlic powder, salt, pepper, and shredded cheddar cheese until a chunky filling forms.
- Spoon or pipe the filling back into the egg white halves.
- Top with extra crumbled bacon, cheddar cheese, or diced jalapeños if desired.
- Garnish with smoked paprika or green onion if using.
Notes
- For a spicier kick, leave some seeds in the jalapeños.
- You can make the filling and boil/peel the eggs a day in advance. Store them separately and assemble just before serving.
- Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the eggs to prevent the filling from drying out.
- For a different texture, lightly toast some panko breadcrumbs and sprinkle them on top before serving.
- If you don’t have fresh jalapeños, jarred diced jalapeños can be used for a milder heat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg (2 halves)
- Calories: 110
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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