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Jalapeño Popper Deviled Eggs

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 deviled egg halves (12 servings) 1x
  • Category: Appetizer
  • Method: Boiling, Mixing
  • Cuisine: American
  • Diet: Gluten Free

Description

Jalapeño Popper Deviled Eggs combine the classic flavors of deviled eggs with the spicy kick of jalapeño poppers. This appetizer is perfect for gatherings, offering a creamy, tangy, and slightly spicy treat that’s sure to impress.


Ingredients

Units Scale
  • 12 large eggs
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 fresh jalapeños, seeded and finely chopped
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Optional garnishes: additional jalapeño slices, chopped chives, or paprika

Instructions

  1. Prepare the Eggs:
    • Place the eggs in a single layer in a large pot and cover them with water.
    • Bring the water to a rolling boil over high heat.
    • Once boiling, remove the pot from heat, cover, and let the eggs sit for 12 minutes.
    • Transfer the eggs to an ice bath to cool completely, about 10 minutes.
    • Peel the cooled eggs and slice them in half lengthwise.
  2. Make the Filling:
    • Gently remove the yolks and place them in a medium mixing bowl.
    • Mash the yolks with a fork until smooth.
    • Add the softened cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and cayenne pepper. Mix until creamy and well combined.
    • Stir in the finely chopped jalapeños and most of the crumbled bacon, reserving some for garnish.
  3. Assemble the Deviled Eggs:
    • Spoon or pipe the yolk mixture back into the egg white halves.
    • Garnish with the reserved bacon crumbles and optional jalapeño slices, chives, or a sprinkle of paprika.
  4. Serve:
    • Arrange the deviled eggs on a serving platter.
    • Serve immediately or refrigerate until ready to serve.

Notes

  • For a milder flavor, remove the seeds and membranes from the jalapeños before chopping.
  • To make peeling easier, use eggs that are 1–2 weeks old.
  • These deviled eggs can be made a few hours in advance and stored in the refrigerator until serving.