Jalapeno Popper Deviled Eggs (Printable version)
Creamy deviled eggs with jalapeño, cheddar and crisp bacon, smoky, spicy and party-ready.
# What you need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon sour cream
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon garlic powder
07 - 1 medium jalapeño pepper, seeded and finely diced
08 - 2 slices bacon, cooked and finely chopped
09 - 1/4 cup shredded cheddar cheese
10 - 1 tablespoon chives or green onions, finely sliced
11 - Salt and pepper, to taste
→ Topping
12 - 2 tablespoons panko breadcrumbs (optional, omit for gluten-free)
13 - Additional bacon and jalapeño slices, for garnish
# How To:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes.
02 - Drain the hot water and immediately transfer eggs to an ice bath. Let cool for 5 minutes, then gently peel the shells.
03 - Slice each egg in half lengthwise. Carefully scoop the yolks into a medium mixing bowl, keeping the egg white halves intact.
04 - Mash the yolks thoroughly with a fork. Add cream cheese, mayonnaise, sour cream, Dijon mustard, and garlic powder. Mix until completely smooth and well combined.
05 - Stir in the diced jalapeño, chopped bacon, shredded cheddar cheese, and chives. Season with salt and pepper to taste.
06 - Spoon or pipe the yolk mixture generously back into each egg white half, mounding slightly above the rim.
07 - If using, toast panko breadcrumbs in a dry skillet over medium heat, stirring frequently, until golden brown. Sprinkle over the filled eggs.
08 - Top with extra bacon bits and thinly sliced jalapeño rounds. Refrigerate for at least 15 minutes before serving chilled.
# Expert Advice:
01 -
- These deviled eggs disappear faster than anything else on the appetizer table, and people always ask for the recipe.
- The cream cheese makes the filling impossibly silky and locks in a richness that mayo alone never achieves.
02 -
- Undercooking the eggs by even a minute leaves a grey ring around the yolk that tastes sulfurous and looks unappetizing.
- Pressing plastic wrap directly against the filling surface before chilling prevents it from forming a dry crust on top.
03 -
- Piping the filling from a zip top bag with the corner snipped off looks professional and takes less time than spooning.
- A tiny dash of smoked paprika over the finished eggs adds a warm color and a subtle smokiness that makes people ask what your secret ingredient is.