Description
These Jalapeño Popper Deviled Eggs combine the creamy, tangy goodness of deviled eggs with the bold, spicy flavors of jalapeño poppers. Perfect for parties, game-day snacks, or a flavorful twist on a classic appetizer.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 3 tbsp cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/4 tsp smoked paprika (plus extra for garnish)
- 2 slices cooked bacon, crumbled (plus extra for garnish)
- 1–2 small jalapeños, finely chopped (adjust for spice preference)
- Salt and black pepper, to taste
- Optional: Chopped fresh parsley or cilantro for garnish
Instructions
- Prepare the Eggs:
- Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl and set the whites aside on a serving plate.
- Make the Filling:
- Mash the yolks with a fork until crumbly. Add the cream cheese, mayonnaise, Dijon mustard, garlic powder, and smoked paprika. Mix until smooth and creamy.
- Stir in the crumbled bacon and chopped jalapeños. Taste and season with salt and pepper as needed.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture into the egg white halves. A piping bag or resealable bag with the tip cut off can help create a neat, decorative filling.
- Garnish and Serve:
- Garnish the deviled eggs with additional crumbled bacon, a sprinkle of smoked paprika, and optional chopped parsley or cilantro. Serve immediately or refrigerate until ready to serve.
Notes
- To reduce the spice level, remove the seeds and membranes from the jalapeños or use pickled jalapeños for a milder flavor.
- For a smoky twist, substitute smoked bacon or add a pinch of chipotle powder.
- These can be made a day in advance. Cover and refrigerate until serving.