Description
A spicy, creamy twist on the classic deviled eggs! These Jalapeño Popper Deviled Eggs are packed with rich flavor, featuring a smooth yolk filling blended with cream cheese, crispy bacon, and spicy jalapeños. Perfect for parties, gatherings, or just a delicious snack, they are easy to make and impossible to resist!
Ingredients
6 large eggs, hard-boiled and peeled
3 tbsp mayonnaise
1 tsp Dijon mustard
2 tbsp cream cheese, softened
1 tbsp pickled jalapeño brine (optional)
1 fresh jalapeño, thinly sliced
3 strips crispy bacon, finely crumbled
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt and black pepper to taste
Toppings (Optional):
Extra sliced jalapeños
Shredded cheddar cheese
Extra bacon crumbles
A pinch of cayenne pepper
Instructions
- Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil, then remove from heat and let sit for 12 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes before peeling.
- Prepare the Filling
- Slice peeled eggs in half lengthwise and remove yolks.
- In a bowl, mash yolks until smooth.
- Add mayonnaise, Dijon mustard, cream cheese, garlic powder, jalapeño brine (if using), salt, and pepper. Mix until creamy.
- Cook the Bacon & Prep Jalapeños
- Cook bacon in a skillet until crispy, then crumble.
- Slice fresh jalapeños thinly, removing seeds for less heat if desired.
- Assemble the Deviled Eggs
- Pipe or spoon yolk mixture into egg whites.
- Top with bacon crumbles, jalapeño slices, and optional shredded cheese.
- Sprinkle with smoked paprika.
- Serve & Enjoy
- Chill in the refrigerator for 15 minutes before serving.
- Serve cold and enjoy the creamy, spicy goodness!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer