One of my favorite things about the potlucks are all of the delicious snacks and appetizers, like these delicious Jalapeño Popper Deviled Eggs it’s your basic deviled egg with a spicy twist!
You’ll love these spicy deviled eggs, it’s a great recipe the whole family will love! This recipe has simple steps and is ready in less than 30 minutes!
Worried about the heat? You can leave the Jalapeño pepper off this perfect appetizer and just top with sharp cheddar cheese or candied bacon.
Recipe Ingredient Notes
To make jalapeño popper deviled eggs, you need the following ingredients:
- Hard-Boiled Eggs
- Light Mayonnaise
- Cream Cheese
- Jalapeños
- Crispy Bacon
- Onion powder
- Garlic Salt
- Fresh Jalapeños
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Hard-Boiled Eggs in the Oven
- Preheat your oven to 350 degrees. Place large eggs in a muffin tin (one per space) and bake for 30 minutes.
- Remove them from the oven and plunge them in a bowl of ice water (ice bath) until cooled, or 10 minutes.
- That’s it! You just made 12 perfect hard boiled eggs.
If you want to make Hard Boiled Eggs in the Instant Pot (Pressure Cooker) you can find the directions HERE!
How to Make Jalapeño Popper Deviled Eggs
- Half your boiled eggs lengthwise and remove the egg yolks, placing them in a bowl.
- Set your egg whites aside and mash your yolks with a fork in a small bowl.
- Add mayonnaise, cream cheese, jarred or fresh jalapenos, crumbled bacon, onion powder, and garlic salt to your yolks and mix until combined to a creamy filling.
- Spoon (or use a piping bag) egg yolk mixture back into holes of the egg white, 1-2 teaspoons per egg or until full.
- Top with a piece of crumbled bacon and a thin jalapeño slice.
Storage Suggestions
You can place fully prepared deviled eggs in an airtight container and store in the refrigerator for 3 to 4 days. Do not store these in your freezer. They do not freeze or thaw well.
Recipe Tips
The thing I love most about this easy appetizer is the fact that they aren’t too spicy, but I can still taste the delicious jalapeño flavor. Our trick to getting the best of both worlds is to use jarred jalapeños in the mix, and fresh jalapeños on top! I always thought canned or jarred jalapeños were gross, but don’t be afraid to try them.
They have the perfect amount of heat and tons of flavor, giving your deviled eggs that perfect medium heat jalapeño touch. We topped our deviled eggs with a super thin slice of fresh jalapeño and it was the perfect finishing touch.
We’d also recommend bringing your cream cheese to room temperature before adding it into your egg yolk mixture. This will give your filling the creamy texture you are hoping for.
Our last trick is to use precooked bacon or bacon bits both in your egg mixture and on top. This is another great time saver and the easiest way to speed up the cooking process! Just pop it in the microwave for a few seconds, then crumble it for your filling and break off a few crispy pieces to top off your deviled eggs.
Enjoy More Delicious Cold Appetizers
We love how cold appetizers can be made-ahead and require very little prep work. Browse our comprehensive list of time-saving cold appetizer recipes.
- Chicken Pinwheels
- Chicken Taco Roll Ups
- Classic Deviled Eggs
- Fresh Classic Bruschetta
- Kid-Friendly Charcuterie Board
- Loaded Deviled Eggs
- Mexican Tortilla Wrap Roll-Ups
- Mini BLT Bites
- Thanksgiving Turkey Vegetable Tray
- Zucchini Feta Bruschetta
Jalapeño Popper Deviled Eggs
Ingredients
- 12 eggs, hardboiled
- 2 Tablespoons light mayonnaise
- 4 ounces cream cheese, softened
- 2 Tablespoons diced jalapeños, from a jar
- 6 strips bacon, cooked and crumbled
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 2 fresh jalapeño peppers, sliced
Instructions
- Half your boiled eggs length wise and remove the yolks, placing them in a bowl.
- Set your egg whites aside and mash your yolks with a fork.
- Add mayonnaise, cream cheese, jarred jalapenos, crumbled bacon, onion powder, and garlic salt to your yolks and mix until combined.
- Spoon yolk mixture back into holes of the egg white, 1-2 teaspoons per egg or until full.
- Top with a piece of crumbled bacon and a thin slice of fresh jalapeno.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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