Jalapeño Popper Deviled Eggs

A creamy and savory twist on traditional deviled eggs, featuring jalapeños and crispy bacon for a spicy kick.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Main Ingredients

6 pieces eggs Use older eggs for easier peeling.
4 oz cream cheese, softened Ensure it is at room temperature for a smooth filling.
3 slices bacon, cooked and crumbled Add for a savory flavor.
1/2 cup shredded cheddar cheese Adds sharpness to the filling.
3 types jalapeños (fresh, pickled, or roasted), diced Adjust spice level based on preference.
to taste Salt and pepper Season gradually.
for garnish Chives or green onions, optional Adds color and flavor.

Preparation

Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat; let it sit for 12 minutes.
Transfer the eggs into a bowl filled with ice water and let them cool for at least 5 minutes.
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a medium bowl.

Filling Preparation

Mash the egg yolks with the softened cream cheese until smooth.
Stir in the crumbled bacon, shredded cheddar, diced jalapeños, salt, and pepper until well combined.

Assembly

Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture.
Top with chives or green onions, if desired.

Serving

Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.