Jalapeno Popper Deviled Eggs (Printable)

Cream cheese, bacon and jalapeno combine into a creamy deviled egg filling with a zesty, smoky finish.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon sour cream
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon garlic powder
07 - 1 medium jalapeño pepper, seeded and finely diced
08 - 2 slices bacon, cooked and finely chopped
09 - 1/4 cup shredded cheddar cheese
10 - 1 tablespoon chives or green onions, finely sliced
11 - Salt and pepper, to taste

→ Topping

12 - 2 tablespoons panko breadcrumbs (optional, omit for gluten-free)
13 - Additional bacon and jalapeño slices, for garnish

# How To Make:

01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer for 10 minutes.
02 - Drain the hot water and immediately transfer eggs to an ice bath. Let cool for 5 minutes, then gently peel the shells.
03 - Slice each egg in half lengthwise. Gently scoop out the yolks and transfer them to a medium mixing bowl. Arrange the egg white halves on a serving plate.
04 - Mash the yolks thoroughly with a fork. Add cream cheese, mayonnaise, sour cream, Dijon mustard, and garlic powder. Mix until completely smooth and creamy.
05 - Stir in the diced jalapeño, chopped bacon, shredded cheddar cheese, and chives. Season with salt and pepper to taste.
06 - Spoon or pipe the filling mixture evenly into each egg white half, mounding slightly above the rim.
07 - If using, toast panko breadcrumbs in a dry skillet over medium heat, stirring frequently, until golden brown. Sprinkle over the filled eggs.
08 - Top with extra bacon bits and jalapeño slices. Refrigerate for at least 15 minutes before serving chilled.

# Expert Tips:

01 -
  • They combine two party favorites into one bite sized crowd pleaser that disappears faster than anything else on the table.
  • The cream cheese makes the filling impossibly silky and balances the jalapeno heat perfectly.
  • They come together in thirty minutes with no fancy techniques or equipment needed.
02 -
  • Peeling eggs under running water is the single best trick I know for keeping the whites intact, and starting with older eggs makes the shells slip off almost effortlessly.
  • Seeding the jalapeno completely transforms the heat level, so taste a tiny piece of your diced pepper before mixing it in to gauge what you are working with.
03 -
  • Transfer the filling to a zip top bag and snip one corner to pipe it into the shells cleanly, which looks impressive and takes half the time of spooning.
  • Let the cream cheese come fully to room temperature before mixing because cold cream cheese will leave stubborn little lumps no matter how hard you stir.

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