Jalapeño Popper Deviled Eggs (Print version)

Creamy eggs filled with jalapeño, bacon, and cheddar offer a zesty, crowd-pleasing bite.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1/4 cup cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
07 - 1 jalapeño pepper, seeded and finely diced
08 - 2 tablespoons cooked bacon, finely chopped
09 - 2 tablespoons shredded sharp cheddar cheese
10 - 1 tablespoon chives or green onions, finely sliced
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Extra diced jalapeño, for garnish
14 - Extra cooked bacon, for garnish
15 - Extra chives or green onions, for garnish

# How to Make It:

01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.
02 - Drain eggs and transfer to an ice bath to cool thoroughly. Peel eggs once cooled.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Arrange egg whites on a serving platter.
04 - Mash yolks with a fork. Combine with cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, diced jalapeño, chopped bacon, cheddar cheese, and chives. Mix until smooth. Season with salt and pepper.
05 - Spoon or pipe the prepared filling into each egg white half.
06 - Decorate with extra diced jalapeño, bacon, and chives to taste.
07 - Refrigerate until serving. Serve chilled.

# Expert Tips:

01 -
  • If you whisper to someone that cream cheese makes deviled eggs impossibly silky, they'll come back for seconds.
  • The spicy, savory mix of jalapeño and crispy bacon convinced even the skeptics in my house to ask for the recipe.
02 -
  • Rushing to peel hot eggs is a recipe for torn whites – let them cool fully, even if you're impatient.
  • Once I swapped out regular paprika for smoked, the flavor grew dramatically – it's worth hunting for.
03 -
  • Peeling eggs in water prevents annoying shell fragments from sticking.
  • Pipe the filling with a zip-top bag snipped at the corner – it looks fancy with almost no effort.
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