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jalapeno deviled eggs

Jalapeño Popper Deviled Eggs

If classic deviled eggs needed a little excitement, this is it. These jalapeño popper deviled eggs take everything you love about the traditional version and give it a bold, flavorful twist—think creamy filling, smoky bacon, melty cheese, and just the right amount of heat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Appetizer, Snack
Ingredients Method Notes

Ingredients
  

  • 8 large eggs hard-boiled and peeled
  • 4 slices bacon cooked and crumbled
  • 2 jalapeños one diced, one sliced for topping
  • ½ teaspoon garlic minced
  • ⅓ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • ¼ cup shredded cheese cheddar, Colby jack, or pepper jack work well

Method
 

  1. Start by boiling your eggs, then let them cool completely before peeling. Once ready, slice each egg in half lengthwise and gently remove the yolks, placing them into a mixing bowl. Arrange the egg whites on a serving platter.
  2. Mash the yolks until smooth, then mix in most of the crumbled bacon (save a little for topping), diced jalapeño, garlic, mayonnaise, mustard, smoked paprika, and shredded cheese. Stir until the mixture is creamy and well combined.
  3. Spoon or pipe the filling back into the egg whites, dividing it evenly.
  4. Finish each piece with a slice of jalapeño and a sprinkle of the remaining bacon for that final pop of flavor and texture.
  5. Chill in the fridge until ready to serve.

Notes

When the eggs have finished boiling, remove them from the heat and drain the water. Immediately place the eggs in cool water. Cool for 30 minutes or until eggs are completely cooled. This ensure smooth peeling.