Jalapeño Popper Deviled Eggs
These Jalapeño Popper Deviled Eggs combine the creamy richness of classic deviled eggs with smoky bacon, cheddar cheese, and a spicy jalapeño kick. A bold twist on a crowd-pleasing appetizer!
Equipment
- Medium Saucepan
- Mixing Bowl
- Piping Bag or Spoon
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tbsp cream cheese softened
- 2 tbsp shredded cheddar cheese
- 1 jalapeño seeded and finely chopped
- 2 slices bacon cooked and crumbled
- 1/2 tsp garlic powder
- salt and pepper to taste
- paprika or extra bacon for garnish (optional)
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10–12 minutes. Transfer eggs to an ice bath and peel.
- Slice eggs in half lengthwise and remove yolks to a bowl. Mash yolks with a fork.
- Add mayonnaise, cream cheese, cheddar, jalapeño, bacon, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the mixture into the egg whites. Garnish with paprika or extra crumbled bacon if desired.
- Chill until ready to serve.
Notes
Adjust the amount of jalapeño depending on your heat preference. For a smoky flavor, try smoked paprika as a garnish.