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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.