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Jalapeño Popper Deviled Eggs

Get ready to elevate your appetizer game with these creamy deviled eggs, featuring jalapeños and a crispy bacon topping for a flavorful explosion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs (hard boiled and cooled) For the base of the deviled eggs.
  • 3 tablespoons mayonnaise Adds creaminess.
  • 3 tablespoons cream cheese (softened; full-fat preferred) For a richer texture.
  • 1/3 cup sharp cheddar cheese (shredded, preferably freshly shredded) Enhances flavor.
  • 1 teaspoon Dijon mustard For tanginess.
  • 1/2 teaspoon garlic powder For added flavor.
  • 1/4 teaspoon onion powder For depth of flavor.
  • 1/2 teaspoon kosher salt (or to taste) Season to preference.
  • 1/4 teaspoon black pepper Season to preference.
  • 2 fresh jalapeño peppers (seeded and finely minced; adjust seeds/ribs for desired heat) Main flavor element.
  • 4 slices bacon (cooked crisp and crumbled) For crunch.
  • 1-2 tablespoons green onions or chives (finely sliced, for garnish) For a fresh finish.
  • Smoked paprika (for sprinkling on top, optional) For garnish.

Method
 

Preparation
  1. Boil the Eggs: Place the 12 eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.
  2. Ice Bath Time: Transfer the eggs immediately to an ice bath and let cool for at least 10 minutes.
  3. Peel the Eggs: Gently crack the cooled eggs all over and peel under cool running water. Slice each egg in half lengthwise.
  4. Mix the Fillings: Mash the yolks in a mixing bowl, then add mayonnaise, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until smooth.
  5. Add the Good Stuff: Fold in cheddar cheese, jalapeños, and half of the bacon. Adjust seasoning as necessary.
  6. Fill the Eggs: Spoon or pipe the filling into each egg white half.
  7. Garnish: Top with remaining bacon, green onions, and a sprinkle of smoked paprika, if desired.
  8. Chill & Serve: Refrigerate for at least 30 minutes before serving.

Notes

These deviled eggs taste best fresh but can be stored in an airtight container in the fridge for 3-4 days. Prepare the filling a day ahead for convenience.