Description
These Jalapeño Popper Deviled Eggs are a spicy and creamy twist on the classic appetizer, combining the rich flavors of cream cheese, mayonnaise, and Dijon mustard with the kick of fresh and pickled jalapeños. Topped with crispy bacon and fresh cilantro, they make a perfect finger food for parties or gatherings.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 2 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1-2 jalapeños, seeds removed and finely chopped (use more for extra heat)
- 2 tablespoons pickled jalapeños, chopped (optional)
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Toppings
- 2 tablespoons crispy bacon, crumbled
- Fresh cilantro (optional, for garnish)
- Extra jalapeño slices (optional, for garnish)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for 10-12 minutes. After cooking, transfer the eggs to an ice water bath to cool completely. Once cooled, peel the eggs and slice each one in half lengthwise.
- Prepare the Filling: Carefully remove the yolks from the egg whites and place them in a medium bowl. Mash the yolks with a fork until smooth. Add the softened cream cheese, mayonnaise, Dijon mustard, finely chopped fresh jalapeños, chopped pickled jalapeños if using, garlic powder, salt, and pepper. Stir all the ingredients together until you achieve a creamy, smooth mixture. Taste and adjust seasoning or spice level as desired.
- Fill the Egg Whites: Spoon or pipe the jalapeño cream filling into the hollowed-out egg whites. Using a piping bag or a plastic sandwich bag with the tip cut off can help create a neat and decorative presentation.
- Garnish: Sprinkle the tops of the filled eggs with crumbled crispy bacon. Add a small slice of fresh jalapeño and fresh cilantro if desired, to compliment the flavors and add a pop of color.
- Serve: Serve the Jalapeño Popper Deviled Eggs immediately for best flavor or refrigerate them until ready to serve. These deviled eggs can be stored in the refrigerator for up to 2 days without losing their taste or texture.
Notes
- Adjusting Spice Level: Reduce the amount of fresh jalapeño or omit the pickled jalapeños for less heat, or increase for extra spiciness.
- Texture: For a smoother filling, blend the yolk mixture in a food processor instead of mashing it by hand.
- Make Ahead: You can prepare the filling in advance and store it in an airtight container in the refrigerator for up to 2 days. Just fill the egg whites before serving.
