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Jalapeño Popper Deviled Eggs

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Eggs filled with a creamy jalapeño, cheddar, and bacon mixture for a spicy, savory appetizer.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon pickled jalapeños, finely chopped
  • 2 tablespoons cheddar cheese, shredded
  • 0.5 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons cooked turkey bacon or beef bacon, crumbled (optional)
  • Extra pickled jalapeño slices, for garnish
  • Paprika, for garnish

Instructions

  1. Arrange eggs in a saucepan, cover with cold water by 2 centimetres, and bring to a boil. Reduce heat and simmer gently for 10 minutes. Immediately transfer eggs to an ice bath and cool before peeling.
  2. Slice peeled eggs lengthwise, then carefully remove yolks and transfer to a bowl.
  3. Combine egg yolks with cream cheese, mayonnaise, chopped jalapeños, cheddar cheese, garlic powder, salt, and black pepper. Mash and mix thoroughly until a smooth paste forms.
  4. Pipe or spoon the prepared filling evenly into the hollowed egg white halves.
  5. Top each filled egg with crumbled bacon if using, a slice of pickled jalapeño, and a light dusting of paprika. Chill before serving.

Notes

Use a piping bag or plastic bag with the corner snipped off for a neater presentation when filling the eggs.

Nutrition

Find it online: https://www.delicetreats.com/jalapeo-popper-deviled-eggs/