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

Cook Time 15

Total Time 30

Servings halves

Calories 89kcal

Author Inspired by Spicy Southern Kitchen

Equipment

Ingredients

6 slices bacon chopped
2 jalapenos seeded, chopped, divided
1 clove garlic minced
10 eggs hard boiled
3 ounces cream cheese softened
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon apple cider vinegar
pinch kosher salt
pinch cayenne pepper

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.

Notes

Serve at room temperature or chilled.

Nutrition