Jalapeno Popper Deviled Eggs
If you love creamy deviled eggs with a little kick, these jalapeno popper deviled eggs are such a fun game day snack. They bring together smooth yolks, tangy cream cheese, crisp turkey bacon, and just enough jalapeno heat to keep every bite interesting.
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Knife
- 1 Spoon or piping bag
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 2 tbsp cream cheese softened
- 1 tsp Dijon mustard
- 1 to 2 jalapenos finely minced, seeds removed for less heat
- 2 strips turkey bacon cooked and crumbled
- 1 tbsp chives finely chopped
- 1 tbsp cheddar cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
- Move the eggs to an ice bath or run them under cold water until they are easy to handle. Peel the shells carefully, then slice each egg in half lengthwise.
- Scoop the yolks into a bowl and mash them with mayonnaise, cream cheese, Dijon mustard, minced jalapeno, salt, and black pepper until smooth and creamy.
- Spoon or pipe the filling into the egg white halves. This part does not need to be perfect, just pile it in generously.
- Sprinkle the tops with crumbled turkey bacon, chopped chives, and shredded cheddar cheese. Chill until ready to serve, or serve right away if you cannot wait.
Notes
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the filling and toppings chilled, and add the turkey bacon just before serving if you want it to stay crisp. These are meant to be enjoyed cold, so there is no reheating needed.