Jalapeño Popper Deviled Eggs
These Jalapeño Popper Deviled Eggs combine creamy yolks with spicy jalapeños and crispy bacon for a delicious twist on a classic appetizer.
Equipment
- Saucepan
- mixing bowl
- Ice bath
Ingredients
Egg Mixture
- 12 large eggs
- ½ cup mayonnaise
- 4 oz cream cheese softened
- ¼ cup pickled jalapeños finely chopped
- ¼ cup shredded cheddar cheese
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- 4 slices bacon cooked and crumbled
- 1 tablespoon fresh chives finely chopped
- Smoked paprika for garnish
Instructions
Preparation
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Transfer eggs to an ice bath and let cool completely before peeling.
- Slice eggs in half lengthwise and carefully remove the yolks. Place yolks in a mixing bowl.
- Mash yolks with mayonnaise, cream cheese, sour cream, and Dijon mustard until smooth and creamy.
- Stir in chopped jalapeños, shredded cheddar, salt, and black pepper until well combined.
- Spoon or pipe the mixture back into the egg white halves.
- Top with crumbled bacon, chopped chives, and a light sprinkle of smoked paprika.
- Chill for at least 20 minutes before serving for best flavor.
Notes
For best flavor, serve chilled after chilling for at least 20 minutes.
Nutrition
Serving: 1egg halfCalories: 145kcalCarbohydrates: 2gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 300mgPotassium: 70mgSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg
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