Description
These Jalapeño Popper Deviled Eggs bring a fun twist on the classic appetizer—with creamy filling, a jalapeño kick and optional bacon for crunch. Perfect for game-day, brunch or easy entertaining.
Ingredients
Scale
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 2 tbsp cream cheese (softened)
- 2 jalapeños, seeds removed and finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- ¼ cup crumbled bacon (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Eggs: Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
- Make the Filling: Mash the yolks with a fork until smooth. Add mayonnaise, cream cheese, Dijon mustard, vinegar, garlic powder, and smoked paprika. Mix until well combined. Stir in the chopped jalapeños and season with salt and pepper to taste.
- Assemble the Deviled Eggs: Spoon or pipe the creamy jalapeño filling back into the egg whites.
- Garnish and Serve: Top each deviled egg with crumbled bacon (optional) and a sprinkle of fresh cilantro for garnish. Serve immediately, or refrigerate until ready to serve.
Notes
- For milder heat, remove the jalapeño seeds and ribs.
- Soften the cream cheese ahead of mixing for smoother texture.
- Use a piping bag or plastic bag with a corner cut off for neat filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled + Mixed
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 130 kcal
- Sugar: 1g
- Sodium: 220 mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165 mg