Jalapeño Popper Deviled Eggs
Creamy, zesty, and a little bit indulgent — these Jalapeño Popper Deviled Eggs are everything you want for parties, potlucks, or a cozy snack at home.
Servings: 6 servings
Equipment
- Saucepan
- Mixing Bowl
- Piping Bag
Ingredients
Eggs
- 6 large eggs
Filling
- 3 tablespoons cream cheese softened to room temperature
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Dijon mustard
- 2 tablespoons pickled jalapeños finely chopped
- 1/4 cup cooked bacon crumbled
- 1/4 cup shredded cheddar cheese
Seasoning
- Salt to taste
- Pepper to taste
Garnish
- Chopped chives or green onions for garnish
- Extra bacon or jalapeños optional for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
- Bring to a rolling boil over high heat. Once boiling, reduce heat to a gentle simmer and cook for 10 minutes for fully set yolks.
- Transfer the eggs immediately to an ice bath to cool for 5–10 minutes. This stops cooking and makes peeling easier.
- Peel the cooled eggs, then slice each egg in half lengthwise. Gently remove the yolks and place them into a medium bowl.
- Mash the yolks with a fork until crumb-free. Add the softened cream cheese, mayonnaise, sour cream, and Dijon mustard and beat until very smooth and creamy.
- Stir in the finely chopped pickled jalapeños, crumbled bacon, and shredded cheddar cheese. Taste and season with salt and pepper.
- Spoon or pipe the yolk mixture back into the egg white halves. For a cleaner look, use a piping bag or zip-top bag with a corner snipped.
- Garnish with chopped chives, extra bacon bits, or additional jalapeño slices as desired. Chill for 10–15 minutes if you prefer them cold before serving.
Notes
Use room-temperature cream cheese for a silky, lump-free filling. If you prefer less heat, rinse pickled jalapeños before chopping, or reduce the amount to 1 tablespoon.