Jalapeno Popper Deviled Eggs

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!

Jalapeno Popper Deviled Eggs
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 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
Instructions
  1. Cook the bacon in a medium skillet until crunchy. Remove to a paper towel-lined plate.
  2. Drain all but 1/2 tablespoon of the grease.
  3. 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.
  4. Cut eggs in half and scoop the yolks into a medium bowl.
  5. 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.
  6. Stir in the half of the bacon and the sauteed jalapeno and garlic.
  7. Spoon or pipe the yolk mixture into the eggs.
  8. Garnish with the remaining bacon and the remaining chopped jalapeno and serve.

Scorpion Tails

I’ve made ‘normal’ jalapeno poppers on my grill, smoker and using my Char-Broil Big Easy many, many times. These scorpion tails are like jalapeno poppers, but they’re a bit more fru-fru shall we say. Instead of cream cheese I used velvety smooth Havarti cheese (the favorite cheese in our household, often found on our sandwich wraps and grilled cheese sandwiches). Instead of smoky bacon I used prosciutto. You still get that same wonderful pepper flavor, and a little kick, and pork yummy-ness. Just a bit more special, and definitely something different to amaze and wow your guests!
I often dust my jalapeno poppers with my favorite rub before cooking them. I decided to skip doing that with these scorpion tales. I didn’t want anything to mask the flavors of the cheese and prosciutto. You can certainly add some rub or seasoning if you wish. But if it was me, I’d skip it or keep it very light.

Scorpion Tails
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18 bites
 
Ingredients
  • 9 jalapenos, halved, membranes and seeds removed
  • 9 ounces jalapeno Havarti cheese, softened
  • 18 slices prosciutto
Instructions
  1. Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  2. Fill the jalapeno halves with the cream cheese. Iv'e found that I can spread the cheese in with a knife if it has softened enough. If not, just cut the cheese into thin slices and then fill the peppers.
  3. Wrap each pepper in a slice of prosciutto.
  4. Smoke for 20-30 minutes or until softened.

Jalapeno Popper Cheesy Garlic Bread

I love jalapeno poppers. Jalapenos stuffed with cream cheese are a great thing. The peppers mellow a bit. The creamy cheese cools the heat. So, why not put those same great tastes together and make a jalapeno popper cheesy garlic bread? Yes, why not!

I made two ‘versions’ of this bread. The top one was a little lighter on the jalapenos in case they would scare people off. The bottom one was loaded and loaded good. They were both fantastic and disappeared in no time at all.
Jalapeno Popper Cheesy Garlic BreadSubstitute Asiago or Swiss cheese for the mozzarella for a totally different taste. No matter what you use, you’re going to end up enjoying some great cheesy hot (and I mean hot) bread.

Jalapeno Popper Cheesy Garlic Bread
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 1 loaf Italian bread
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons garlic powder, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup pickled jalapeno slices, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 and 1/2 cup shredded mozzarella cheese
  • 1/4 cup pickled jalapeno slices, whole
Instructions
  1. Preheat your oven to 400 F.
  2. Cut bread in half lengthwise.
  3. Brush the insides with the melted butter and sprinkle with the garlic powder.
  4. Bake for 5 minutes to get the bread a little crispy.
  5. Meanwhile, combine the cream cheese, sour cream, chopped jalapenos, salt and pepper.
  6. When the bread has cooked spread both sides with the cream cheese mixture.
  7. Sprinkle with cheese and add the jalapeno slices.
  8. Bake for another 4-5 minutes or until the cheese has melted.
  9. Slice and serve.