Jalapeño Popper Deviled Eggs (Printable Version)

Eggs, cream cheese, jalapeño, and bacon blended for a spicy, creamy, crowd-pleasing bite.

# What You 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 (plus extra for garnish)
08 - 2 tablespoons cooked bacon, finely chopped (plus extra for garnish)
09 - 2 tablespoons shredded sharp cheddar cheese
10 - 1 tablespoon chives or green onions, finely sliced
11 - Salt and freshly ground black pepper, to taste

# Steps:

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 sit for 10 minutes.
02 - Drain the eggs and transfer to an ice bath to cool completely. Peel the eggs and slice in half lengthwise.
03 - Remove the yolks carefully and place in a mixing bowl. Set egg whites aside on a serving platter.
04 - Mash yolks with a fork. Add cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, jalapeño, bacon, cheddar cheese, and chives. Stir until smooth. Season with salt and pepper.
05 - Spoon or pipe the filling back into the egg white halves.
06 - Top with extra diced jalapeño, bacon, and chives as desired.
07 - Refrigerate until ready to serve.

# Expert Advice:

01 -
  • The creamy filling feels like an insider secret when you use cream cheese—it takes regular deviled eggs up a notch.
  • The hit of jalapeño and smoky bacon always makes them disappear quickly at parties.
02 -
  • If you rush the cooling step, eggs can stubbornly stick to their shells and tear.
  • Adding cream cheese instead of just mayo makes the filling stable and prevents it from splitting.
03 -
  • Always use fresh jalapeños for maximum flavor and crunch in each bite.
  • Lining the serving platter with greens keeps eggs from sliding and adds simple elegance.
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