Jalapeño Popper Deviled Eggs
These Jalapeño Popper Deviled Eggs combine classic deviled eggs with all the flavors of jalapeño poppers—creamy yolks, cream cheese, cheddar, jalapeños, and crispy bacon—for a low-carb, crowd-pleasing party appetizer.
Ingredients
- 12 large eggs hard boiled and cooled
- 3 tablespoons mayonnaise
- 3 tablespoons cream cheese softened; full-fat preferred
- 1/3 cup sharp cheddar cheese shredded, preferably freshly shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
- 2 fresh jalapeño peppers seeded and finely minced; adjust seeds/ribs for desired heat
- 4 slices bacon cooked crisp and crumbled
- 1-2 tablespoons green onions or chives finely sliced, for garnish
- smoked paprika for sprinkling on top, optional
Instructions
- Place the 12 eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.12 large eggs
- Transfer the eggs immediately to an ice bath (a large bowl filled with ice and cold water) and let cool for at least 10 minutes to stop the cooking and make peeling easier.12 large eggs
- Gently crack the cooled eggs all over and peel under cool running water. Slice each egg in half lengthwise with a sharp knife, wiping the blade as needed for neat edges. Carefully pop out the yolks and place them in a mixing bowl. Arrange the egg white halves on a platter or deviled egg tray.12 large eggs
- Mash the egg yolks with a fork until very fine, with no large lumps. Add the mayonnaise, softened cream cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper. Stir until smooth and creamy.12 large eggs, 3 tablespoons mayonnaise, 3 tablespoons cream cheese, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Fold in the shredded sharp cheddar cheese, finely minced jalapeño peppers, and about half of the crumbled bacon. Taste and adjust seasoning, adding more salt, jalapeño, or cheddar as desired. If the filling seems too thick to pipe, stir in an extra teaspoon or two of mayonnaise.1/3 cup sharp cheddar cheese, 2 fresh jalapeño peppers, 4 slices bacon, 3 tablespoons mayonnaise
- Spoon or pipe the jalapeño popper filling back into each egg white half, mounding it slightly. For a neater look, transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off) and pipe into the egg white cups.
- Top each deviled egg with a pinch of the remaining crumbled bacon, a few slices of green onion or chives, and a light sprinkle of smoked paprika, if using.4 slices bacon, 1-2 tablespoons green onions or chives, smoked paprika
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving so the flavors meld and the filling firms up slightly. Serve chilled or just slightly cool, and do not leave at room temperature for more than 2 hours.
Notes
For milder eggs, remove all jalapeño seeds and ribs; for more heat, leave some in or add a pinch of cayenne or use pepper jack cheese. Older eggs peel more easily than very fresh ones. Store stuffed eggs tightly covered in a single layer in the refrigerator for up to 2 days, or store filling and whites separately and assemble the day you serve. Deviled eggs do not freeze well. For a no-pork version, skip the bacon and top with crispy fried shallots or toasted panko (if not low carb).
Nutrition
Calories: 90kcal
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