Jalapeno Popper Deviled Eggs
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Jalapeno Popper Deviled Eggs are a creamy, smoky, and slightly spicy twist on classic deviled eggs. Crispy bacon and jalapeño make the perfect appetizer bite.
Key Takeaways
- Jalapeno Popper Deviled Eggs combine creamy filling with crispy bacon and spicy jalapeño for a delicious appetizer.
- Ingredients include eggs, bacon, mayonnaise, Dijon mustard, and pickled jalapeño, among others.
- Boil eggs, prepare the filling, and fill egg whites, garnishing with bacon and smoked paprika.
- Store covered in the fridge for up to 2 days; freezing is not recommended due to texture changes.
- For presentation, use a star tip to pipe the filling and leave some jalapeño seeds for extra spice.
Jalapeno Popper Deviled Eggs
People love this recipe because
- They have a creamy texture with mild heat
- Easy to make ahead
- Great for parties and simple meals
- Feels familiar with a twist
Nutrtionally, these eggs provide protein from the eggs and fat from the creamy filling. Jalapenos add small amounts of vitamin C. Portion size matters since the filling is rich.
Ingredients
Jalapeno Popper Deviled Eggs are creamy and tangy with smoky bacon crunch and a fresh, spicy kick from jalapeño. Full recipe amounts and instructions are below.
- eggs
- bacon, cooked crispy and finely crumbled
- jalapeño, pickled, chopped, or use fresh ones, seeded and finely minced
- mayonnaise
- Dijon mustard
- apple cider vinegar (or lemon juice)
- Salt and black pepper, to taste
- Smoked paprika, for garnish
Jalapeno Popper Deviled Eggs Method
Time needed: 30 minutes
This classic twist on deviled eggs packs a lot of flavor and takes just 30 minutes to make.
- Boil the Eggs
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer eggs to ice water, peel, and pat dry.
- Cook the Bacon
While eggs rest, cook bacon in a skillet until crispy. Drain on paper towels and crumble finely.
- Prepare the Filling
Slice eggs in half lengthwise and remove yolks to a bowl. Mash yolks with mayonnaise, mustard, and apple cider vinegar until creamy. Season with salt and pepper.
- Add Flavor
Fold in most of the bacon crumbles and minced jalapeño, reserving a little for garnish.
- Assemble the Eggs
Spoon or pipe the yolk mixture back into the egg whites. Top with remaining bacon and jalapeño. Sprinkle smoked paprika lightly over the top.
Cooking tips and substitutions
There are numerous ways to customize Jalapeno Popper Deviled Eggs to suit your taste. Here are subs and tips for the best stuffed eggs.
Substitutes include adjusting heat by using less jalapeno or swapping with a milder pepper like Bell pepper, Poblano, Anaheim, or Pepperoncini. You can also remove the seeds for less heat.
Swap the fresh jalapeños with pickled jalapeños for tangy heat.
Pipe filling with a star tip for a pretty presentation.
Use older eggs for easier peeling.
Cook the eggs a day ahead to save time. Chill the filled eggs before serving so the filling sets well.
For a smoother texture, mash the yolks while they are still slightly warm.
You can also use turkey bacon or crispy prosciutto instead of baon.
Greek yogurt is lighter alternative to mayonnaise.
Jalapeno Deviled Eggs go great with Smoked Pork Ribs and Boston Butt.
Storage & Reheating
For best results use these storing and reheating guidelines.
- Fridge: Store covered in a container for up to 2 days.
- Freezer: Not recommended (texture changes).
- Reheating: Best served cold or at room temperature.
Jalapeno Popper Deviled Eggs FAQ
The heat is mild when seeds are removed and stronger when they are kept.
They hold well in the fridge for up to one day when covered.
Keep them chilled in an airtight container for up to 2 days.
Conclusion
Jalapeno Popper Deviled Eggs are a simple way to add something different to the table. They are easy to prepare and easy to serve. This recipe fits well into busy schedules and casual gatherings.
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Jalapeno Popper Deviled Eggs
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Ingredients
- 6 large eggs
- 3 slices bacon cooked crispy and finely crumbled
- 1 medium jalapeño pickled chopped or use fresh ones, seeded and finely minced
- 3 tablespoons mayonnaise
- 1 teaspoons Dijon mustard
- ½ teaspoon apple cider vinegar or lemon juice
- Salt and black pepper to taste
- Smoked paprika for garnish
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer eggs to ice water, peel, and pat dry.6 large eggs
- While eggs rest, cook bacon in a skillet until crispy. Drain on paper towels and crumble finely.3 slices bacon
- Slice eggs in half lengthwise and remove yolks to a bowl. Mash yolks with mayonnaise, mustard, and apple cider vinegar until creamy. Season with salt and pepper.3 tablespoons mayonnaise, 1 teaspoons Dijon mustard, ½ teaspoon apple cider vinegar, Salt and black pepper
- Fold in most of the bacon crumbles and minced jalapeño, reserving a little for garnish.1 medium jalapeño
- Spoon or pipe the yolk mixture back into the egg whites. Top with remaining bacon and jalapeño. Sprinkle smoked paprika lightly over the top.Smoked paprika