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. These jalapeno popper deviled eggs are 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!).

Jalapeno Popper Deviled Eggs

Just The Right Kick

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. You know that I don’t want to start a big family ruckus over someone accidentally eating these jalapeno popper deviled eggs. Then they’d end up blaming me for not telling them that they have a little kick to them!

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

Also try my BBQ and no-boil deviled eggs. And for something even more different, and crazy delicious, make my creamed spinach deviled eggs! Grilled jalapeno popper dip is also a great crowd-pleaser. And hey, fried jalapeno popper bites? CRAZY GOOD!

Jalapeno Popper Deviled Eggs
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5 from 1 vote

Jalapeno Popper Deviled Eggs

These jalapeno popper deviled eggs are 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!).
Course Appetizer
Cuisine American
Keyword deviled, eggs, jalapeno popper
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 halves
Calories 89kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 89kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 105mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

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. Havarti is one of the favorite cheeses 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!

Scorpion Tails

Go Light With Any Seasoning

I often dust my jalapeno poppers with my favorite rub before cooking them, but I decided to skip doing that with these scorpion tails. 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.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

For a totally different take on jalapeno poppers, try some okra poppers. Yeah, okra.

Scorpion Tails
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4 from 1 vote

Scorpion Tails

These scorpion tails are like jalapeno poppers, but they’re a bit more fru-fru shall we say. 
Course Appetizer
Cuisine American
Keyword grilled, jalapeno
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 bites
Calories 84kcal
Author Mike

Ingredients

  • 9 jalapenos halved, membranes and seeds removed
  • 9 ounces jalapeno Havarti cheese softened
  • 18 slices prosciutto

Instructions

  • Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  • 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.
  • Wrap each pepper in a slice of prosciutto.
  • Smoke for 20-30 minutes or until softened.

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 160mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 1mg

Nutritional values are approximate.

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 a bit. So, why not put those same great tastes together and make a jalapeno popper cheesy garlic bread? Yes, why not! Because we’re all tired of the standard garlic cheese bread. I mean hey, it’s good, but it needs some kick!

Jalapeno Popper Cheesy Garlic Bread

More Jalapenos. Or Less.

I made two ‘versions’ of this Jalapeno Popper Cheesy Garlic 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.

Substitute 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 do mean spicy hot) bread. This isn’t some fru-fru French restaurant bread.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my olive cheese bread.

Jalapeno Popper Cheesy Garlic Bread
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4 from 1 vote

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!
Course Bread
Cuisine American
Keyword cheesy, garlic bread, jalapeno popper, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 561kcal

Ingredients

Instructions

  • Preheat your oven to 400 F.
  • Cut bread in half lengthwise.
  • Brush the insides with the melted butter and sprinkle with the garlic powder.
  • Bake for 5 minutes to get the bread a little crispy.
  • Meanwhile, combine the cream cheese, sour cream, chopped jalapenos, salt and pepper.
  • When the bread has cooked spread both sides with the cream cheese mixture.
  • Sprinkle with cheese and add the jalapeno slices.
  • Bake for another 4-5 minutes or until the cheese has melted.
  • Slice and serve.

Nutrition

Calories: 561kcal | Carbohydrates: 32g | Protein: 11g | Fat: 44g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 474mg | Potassium: 205mg | Fiber: 2g | Sugar: 19g | Vitamin A: 837IU | Vitamin C: 7mg | Calcium: 141mg | Iron: 1mg

Nutritional values are approximate.