Looking for an exciting twist on a classic appetizer? Jalapeño Popper Deviled Eggs combine the creamy richness of deviled eggs with the bold, spicy flavors of jalapeño poppers. These eggs are perfect for parties, game days, or any occasion where you want to impress your guests with a unique and flavorful bite. With tangy cream cheese, crispy bacon, and a hint of heat from fresh jalapeños, they strike the perfect balance of creamy, smoky, and spicy. Ready in just minutes, they’re a guaranteed crowd-pleaser that will leave everyone reaching for seconds!
Ingredients:
- 6 large eggs
- 3 tbsp cream cheese, softened
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 small jalapeño, finely diced (seeds removed for less heat, if desired)
- 2 strips of cooked bacon, crumbled
- 2 tbsp shredded cheddar cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- Paprika for garnish (optional)
- Thin jalapeño slices for garnish (optional)
Instructions:
- Cook the eggs: Place the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from heat and let the eggs sit, covered, for 12 minutes. Transfer the eggs to an ice bath to cool, then peel.
- Prepare the filling: Slice the eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter.
- Make the mixture: Mash the yolks with a fork, then mix in cream cheese, mayonnaise, Dijon mustard, garlic powder, and a pinch of salt and pepper until smooth. Stir in the diced jalapeños, bacon, and cheddar cheese.
- Fill the egg whites: Spoon or pipe the yolk mixture into the hollowed egg whites, mounding slightly.
- Garnish and serve: Sprinkle with paprika, and top each egg with a small slice of jalapeño, if desired. Serve immediately or chill until ready to serve.
Tip:
For an extra smoky flavor, try roasting the jalapeño before dicing it!
