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A plate of Jalapeño Popper Deviled Eggs garnished with jalapeño slices
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Jalapeño Popper Deviled Eggs

A creamy and flavorful appetizer that combines classic deviled eggs with a spicy kick from jalapeños.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: Easy
Servings: 6 servings
Calories: 140kcal

Equipment

  • Saucepan
  • Mixing Bowl
  • Ice Water Bowl

Ingredients

Eggs

  • 6 large eggs Hard boiled
  • 1/4 cup cream cheese Softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pickled jalapeños Chopped

Instructions

  • Place the eggs in a saucepan, cover with water, and bring to a boil over medium heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.
  • Transfer the eggs to a bowl of ice water to cool, then gently peel the shells.
  • Cut each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
  • Add the cream cheese, mayonnaise, Dijon mustard, and chopped jalapeños to the yolks. Mash everything until smooth.
  • Use a spoon or piping bag to fill the egg whites with the yolk mixture generously.
  • Optionally, garnish with extra jalapeño slices or chopped herbs, then chill before serving.

Notes

For a smokier flavor, try adding crispy bacon bits on top. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 140kcal | Fat: 10g