Jalapeno Popper Deviled Eggs (Printer-Friendly)
Creamy yolk filling with bacon, jalapeño, cream cheese and cheddar for a spicy, shareable appetizer.
# What You'll 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 fresh chives or green onions, finely sliced
11 - Salt and black pepper, to taste
→ Topping
12 - 2 tablespoons panko breadcrumbs (optional, omit for gluten-free)
13 - Additional cooked bacon and jalapeño slices, for garnish
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 10 minutes.
02 - Drain the hot water and immediately transfer eggs to an ice bath. Let them cool completely, then gently peel off the shells.
03 - Slice each egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl, keeping the whites 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 back into the hollowed egg white halves, dividing the filling evenly.
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 additional bacon crumbles and jalapeño slices. Refrigerate until ready to serve. Best served chilled.
# Expert Advice:
01 -
- That cream cheese and bacon combo inside a deviled egg will make you wonder why you ever settled for the plain version.
- The heat from the jalapeno is gentle enough to keep everyone reaching for more instead of reaching for water.
02 -
- If you rush the ice bath step the yolks will develop an unappetizing gray ring around the edges that tastes fine but looks terrible on a platter.
- Removing the seeds and membranes from the jalapeno tames the heat dramatically so keep them in only if you genuinely enjoy the burn.
03 -
- Start peeling from the wider end of the egg where the air pocket lives and the shell will slide off in satisfying sheets instead of frustrating fragments.
- A zip top bag with the corner snipped off works just as well as a piping bag and saves you the trouble of washing one more kitchen gadget.