Loaded Jalapeño Popper Deviled Eggs
If you love deviled eggs with a twist, you are in for a real treat. These loaded jalapeño popper deviled eggs are rich, zesty, and packed with flavor, making them the star of any breakfast spread or brunch gathering.
Equipment
- 1 Medium saucepan for boiling eggs
- 1 bowl for mixing filling
- 1 Piping bag or spoon for filling eggs
Ingredients
- 12 large eggs
- 0.25 cup cream cheese softened
- 0.25 cup mayonnaise
- 2 teaspoons Dijon mustard
- 0.5 cup cooked turkey bacon finely chopped, plus extra for garnish
- 1 medium jalapeño seeded and diced; plus extra for garnish if desired
- 0.25 cup shredded cheddar cheese
- 2 tablespoons green onions thinly sliced
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
Prepare the Eggs
- Place eggs in a pot of cold water and bring to a gentle boil. Cover, turn off heat, and let stand for 10-12 minutes. Cool in ice water, then peel and halve.
Make the Filling
- Scoop yolks into a bowl. Mash until smooth. Mix in cream cheese, mayonnaise, Dijon mustard, turkey bacon, jalapeño, cheddar cheese, green onions, and smoked paprika. Season with salt and pepper.
Stuff and Garnish
- Pipe or spoon filling into egg whites. Top with extra turkey bacon, jalapeño slices, or a sprinkle of paprika for color.
Notes
Keep deviled eggs covered in the fridge for up to 2 days. Enjoy them chilled or bring to room temperature before serving. Avoid reheating, as the filling is best cold.