Jalapeño Popper Deviled Eggs

Everything you love about jalapeño poppers—creamy, spicy, cheesy, bacon-y—packed into a smooth deviled egg filling. These are bold, addictive, and guaranteed to be the star of any party tray.

📋 ingredients:

• 12 large eggs, hard-boiled & peeled

• 1/3 cup mayo

• 2–3 tbsp softened cream cheese

• 1–2 tsp Dijon mustard

• 1 jalapeño, finely minced (remove seeds for mild)

• 1/4 cup shredded sharp cheddar

• 2–3 tbsp cooked bacon bits

• Pinch of garlic powder

• Salt & pepper to taste

• Optional garnish: extra bacon, sliced jalapeño rings, smoked paprika, chives

🥣 directions:

prep the eggs

Slice eggs in half and gently remove yolks into a bowl.

Mash yolks with a fork until smooth.

mix the filling

Add mayo, cream cheese, Dijon, garlic powder, salt, and pepper.

Stir until creamy.

Fold in shredded cheddar, minced jalapeño, and bacon.

fill the eggs

Spoon or pipe the filling back into the egg whites.

garnish

Top with more bacon, jalapeño slices, or a sprinkle of paprika/chives.

chill & serve

Refrigerate 20–30 minutes to let flavors blend.

💡 tips:

• Add a pinch of cayenne for extra heat

• Swap cheddar for pepper jack for a melty jalapeño-popper vibe

• Make ahead—store covered up to 2 days

• Use whipped cream cheese for easier mixing

⏲ prep time: 15 mins

makes: 24 deviled eggs