Description
These Jalapeño Popper Deviled Eggs combine the creamy, tangy flavors of traditional deviled eggs with the spicy kick of jalapeños and the savory crunch of bacon, making them a perfect appetizer for game day or any gathering.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons cream cheese (softened)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 small jalapeño (finely diced, seeds removed for less heat)
- 2 tablespoons cooked bacon (crumbled)
- 2 tablespoons shredded cheddar cheese
- Salt and pepper to taste
Garnish (Optional)
- Sliced jalapeño or paprika
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from heat, cover the pan, and let the eggs sit for 10–12 minutes to cook through.
- Cool and peel: Transfer the eggs to an ice bath to stop the cooking process and cool completely. Once cooled, carefully peel the eggs and slice them in half lengthwise.
- Prepare the filling: Gently scoop out the yolks and place them into a bowl. Mash the yolks with the softened cream cheese, mayonnaise, and Dijon mustard until smooth and creamy.
- Mix in flavorings: Stir the finely diced jalapeño (seeds removed for milder heat), crumbled cooked bacon, shredded cheddar cheese, and season the mixture with salt and pepper to taste.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Garnish and chill: Garnish each deviled egg with a thin slice of jalapeño or a sprinkle of paprika if desired. Refrigerate until ready to serve to allow flavors to meld and for served cold.
Notes
- Adjust the heat level by using pickled jalapeños or leaving some seeds in the diced jalapeño for more spice.
- For a vegetarian version, omit the bacon and add a dash of smoked paprika to maintain a smoky flavor.
- Make ahead and refrigerate up to one day before serving for convenience.
- Use full-fat cream cheese and mayonnaise for the creamiest texture.
