Jalapeno Popper Deviled Eggs Recipe
These jalapeno popper deviled eggs made with bacon, jalapeno peppers, and plenty of cheese are the perfect spicy appetizer!Step-by-step photos can be seen below the recipe card.
Ingredients
- 12 largeeggs (boiled and peeled)
- 4slices bacon (cooked and crumbled)
- 2jalapenos (one seeded and diced, one thinly sliced)
- ½ teaspoongarlic (minced)
- ⅓ cupmayonnaise
- 2 teaspoonsdijon mustard
- 1 teaspoonsmoked paprika
- ¼ cupshredded cheese ((ex. colby jack, pepper jack, cheddar, etc.))
Directions
To hard-boil the eggs
- 1
Place the eggs in a pan and cover with water. Set over medium heat and when water begins to boil, set a timer for 11½ minutes. While the eggs are boiling, place a full glass of ice cubes in a large bowl of water and cover it with cold water.
- 2
When the eggs have finished boiling, remove them from the heat and drain the water. Immediately place the eggs in the ice water. Cool for 30 minutes or until eggs are completely cooled. Peel and serve.
For the deviled eggs
- 1
Cut the eggs in half and scoop the yolks into a mixing bowl. Place the whites on a large serving platter.
- 2
Add most of the bacon (reserve a little for the tops), the diced jalapeno, garlic, mayonnaise, mustard, paprika and cheese. Stir well to combine.
- 3
Fill the center of each egg, using the entire mixture.
- 4
Top each egg with a slice of jalapeno and a bit of crumbled bacon.
- 5
Store in the refrigerator in an air tight container until ready to serve.