Jalapeno Popper Deviled Eggs (Printable Version)
Creamy deviled egg halves filled with jalapeno, bacon, cream cheese and cheddar for a spicy, smoky appetizer.
# Ingredient List:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon sour cream
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon garlic powder
07 - 1 medium jalapeño pepper, seeded and finely diced
08 - 2 slices bacon, cooked and finely chopped
09 - 1/4 cup shredded cheddar cheese
10 - 1 tablespoon chives or green onions, finely sliced
11 - Salt and pepper, to taste
→ Topping
12 - 2 tablespoons panko breadcrumbs (optional, omit for gluten-free)
13 - Additional bacon and jalapeño slices, for garnish
# How to Make:
01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes.
02 - Drain the hot water and immediately transfer eggs to an ice bath. Let them cool for at least 5 minutes, then gently peel off the shells.
03 - Slice each egg in half lengthwise. Carefully scoop the yolks into a medium mixing bowl and set the whites aside on a serving platter.
04 - Mash the yolks thoroughly with a fork. Add cream cheese, mayonnaise, sour cream, Dijon mustard, and garlic powder. Stir until completely smooth and creamy.
05 - Gently stir in the diced jalapeño, chopped bacon, shredded cheddar cheese, and chives. Season with salt and pepper to taste.
06 - Spoon or pipe the yolk mixture evenly into each egg white half, mounding slightly above the rim.
07 - If using panko, toast the breadcrumbs in a dry skillet over medium heat, stirring frequently, until golden brown, about 2 to 3 minutes. Sprinkle over the filled eggs.
08 - Top with additional crumbled bacon and thin jalapeño slices. Refrigerate until ready to serve. Serve chilled.
# Expert Tips:
01 -
- The cream cheese makes the filling impossibly silky and holds together better than mayo alone ever could.
- You get all the guilty pleasure of a jalapeno popper without dealing with hot oil splattering across your stove.
- They vanish from every platter within fifteen minutes, which is honestly the best compliment a cook can receive.
02 -
- Overcooked eggs develop a gray green ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer the moment you turn off the heat.
- The filling tastes significantly better after resting in the refrigerator for an hour because the jalapeno oils permeate the cream cheese and the flavors marry together.
- Transport these on a chilled platter with a damp paper towel underneath to prevent the eggs from sliding around and arriving looking like a small disaster.
03 -
- Cook your bacon in the oven at 400 degrees on a foil lined sheet for twelve minutes instead of on the stovetop, because you get perfectly flat strips that chop into uniform pieces without standing over splattering grease.
- A tiny splash of pickle juice mixed into the yolk filling adds an unexpected tang that makes people ask what your secret ingredient is.