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–+ servings
This ain’t your mama’s deviled egg recipe, this is the spicy, creamy, crunchy jalapeno deviled eggs recipe OF YOUR DREAMS! Check out this caliente take on a classic app!

Jalapeno Popper Deviled Eggs

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Whole Eggs
Calories 161kcal

Ingredients

  • 12 Large Eggs
  • 2 Tablespoons Mayonnaise
  • 1/2 Cup Cream Cheese softened
  • 1/2 Teaspoon Kosher Salt
  • 4 Slices Bacon cooked + crumbled
  • 2 Jalapenos deseeded + minced
  • 1/2 Cup Sharp Cheddar Cheese shredded

Optional Toppings:

  • Chives chopped
  • Avocado sliced
US Customary - Metric

Instructions

  • Hard boil 12 large eggs. Cover eggs with 1 1/2" water in a large pot. Bring water to a boil. Once boiling, turn off the heat and add a lid to the top of your pot. Allow the eggs (12) to cook like this for 18 minutes. Prepare an ice bath in a large bowl, and place cooked eggs in the bath to prevent them from cooking longer.
  • Peel. After the eggs have cooled enough to handle, peel the eggs. Cut eggs in half lengthwise.
  • Make filling. Remove the yolks from the eggs, and place them in a large bowl. Set the egg whites aside on a plate. Add mayo (2 tablespoons), softened cream cheese (1/2 cup) and salt (1/2 teaspoon) to the bowl with the egg yolks and use the back of a fork to mash the yolks and incorporate them with the other ingredients. Add bacon (4 slices cooked and crumbled), jalapenos (2 deseeded and minced), and shredded sharp cheddar cheese (1/2 cup), and stir to combine. (I find this is easiest to do with a rubber spatula)
  • Fill + eat. Use a spoon to scoop the filling, or pipe the filling into the center of each egg white. Decorate the top of your deviled eggs with chopped chives and avocado slices. Enjoy!

Notes

  • Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida ?).
  • Nutritional information is 2 deviled egg halves:

Nutrition

Calories: 161kcal | Total Carbohydrates: 1g | Protein: 8g | Fat: 14g | Sodium: 282mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com