Oh yes! Finally three of my favorite things in a single bite. The kick of jalapeno poppers. The creamy richness of deviled eggs. Crunchy smoky bacon. Easy to make, easy to eat and dangerously addicting. These aren’t your grandma’s deviled eggs (which are good, but hey, they need some spice!).
I could eat these all day long. In fact I’m making them again for this year’s Easter get-together. Several will disappear before they get to my sister-in-laws house so I will have to make plenty of extra. I will put up a little sign letting people know that they are spicy just in case. I don’t want to start a big family ruckus over someone accidentally eating these jalapeno popper deviled eggs and blaming me for not telling them that they have a little kick to them!
- 6 slices thin bacon, chopped
- 2 jalapenos, seeded, chopped, divided
- 1 garlic clove, minced
- 10 hard boiled eggs
- 3 ounces cream cheese, softened
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon apple cider vinegar
- Pinch of Kosher salt
- Pinch of cayenne pepper
- Cook the bacon in a medium skillet until crunchy. Remove to a paper towel-lined plate.
- Drain all but 1/2 tablespoon of the grease.
- Add one of the chopped jalapenos and the garlic. Saute until just starting to soften. Remove from the skillet with a slotted spoon to a paper towel-lined plate.
- Cut eggs in half and scoop the yolks into a medium bowl.
- Add the cream cheese, mayonnaise, Dijon, vinegar, salt and cayenne. Mash together to combine. Add more mayonnaise if the mixture is too thick or dry.
- Stir in the half of the bacon and the sauteed jalapeno and garlic.
- Spoon or pipe the yolk mixture into the eggs.
- Garnish with the remaining bacon and the remaining chopped jalapeno and serve.