Jalapeno Popper Deviled Eggs
A creamy, smoky, and slightly spicy twist on classic deviled eggs. Crispy bacon pairs with the heat of jalapeño for the perfect appetizer bite.
Servings 4 servings
Calories 187kcal
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
Nutrition
Calories: 187kcal | Carbohydrates: 3g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 291mg | Sodium: 312mg | Potassium: 152mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
