Jalapeño Popper Deviled Eggs
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These Jalapeño Popper Deviled Eggs combine the creamy, tangy goodness of deviled eggs with the spicy, cheesy flavors of a classic jalapeño popper. Perfect for parties or a flavorful snack!
Yield
Serves 12 (24 deviled egg halves)
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 4 ounces cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons pickled jalapeños, finely chopped (or fresh jalapeños for extra heat)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 3 slices crispy cooked bacon, crumbled
- Optional garnish: extra shredded cheddar, jalapeño slices, and chopped parsley
Instructions
Step 1: Boil the Eggs
- Place the eggs in a single layer in a large pot and cover them with water.
- Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.
- Transfer the eggs to an ice bath and let them cool completely, about 10 minutes. Peel the eggs and slice them in half lengthwise.
Step 2: Prepare the Filling
- Gently scoop out the yolks and place them in a medium mixing bowl. Set the egg whites aside.
- Mash the yolks with a fork until smooth.
- Add the mayonnaise, cream cheese, shredded cheddar cheese, jalapeños, Dijon mustard, garlic powder, salt, and pepper. Mix until creamy and well combined.
Step 3: Fill the Egg Whites
- Spoon or pipe the yolk mixture into the egg white halves. A piping bag with a star tip creates a decorative finish, but a spoon works just as well.
- Top each deviled egg with crumbled bacon.
Step 4: Garnish and Serve
- Optionally, garnish with extra shredded cheddar cheese, a slice of jalapeño, or a sprinkle of chopped parsley for added color and flavor.
- Serve immediately or refrigerate until ready to serve.
Kitchen Tips
- For less spicy eggs, remove the seeds from the jalapeños or use fewer jalapeños.
- To make the eggs easier to peel, use eggs that are 1–2 weeks old.
- These can be made a few hours in advance and stored in the refrigerator.