Jalapeño Popper Deviled Eggs – Creamy, Cheesy, and a Little Spicy Twist on a Classic!
If you’ve ever loved deviled eggs and jalapeño poppers separately, then you’re about to fall head over heels for this fusion! These Jalapeño Popper Deviled Eggs bring together the creamy richness of classic deviled eggs with the bold, cheesy heat of jalapeño poppers. Perfect for parties, potlucks, or even a spicy snack at home, this recipe takes the traditional deviled egg and cranks it up a delicious notch.
I still remember the first time I made these for a backyard braai in Cape Town — people literally asked for the recipe before even finishing their eggs. They’re that addictive! And the best part? You can adjust the heat by adding or skipping the seeds. I always say, if it doesn’t tingle just a little, it’s not doing its job.
Ingredients:
- 6 large eggs
- 2 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 cup shredded cheddar cheese
- 1 small jalapeño, finely chopped (deseeded for less heat)
- Salt and pepper to taste
- 1 tablespoon cooked and crumbled bacon (optional but recommended)
- Chopped chives or green onions for garnish
Instructions:
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10–12 minutes.
- Drain hot water and place eggs in a bowl of ice water. Peel once cooled and slice each egg in half lengthwise.
- Remove yolks and transfer them to a mixing bowl. Mash well with a fork until smooth.
- Add cream cheese, mayo, Dijon mustard, and garlic powder. Mix until creamy.
- Stir in chopped jalapeño, shredded cheddar, and bacon (if using). Season with salt and pepper.
- Spoon or pipe mixture back into the egg whites.
- Garnish with chopped chives and an extra sprinkle of bacon or cheese if desired. Chill for 10 minutes before serving.
Nutrition Facts (Per Serving – 2 Halves):
| Calories | 105 kcal |
| Protein | 6 g |
| Fat | 8 g |
| Carbohydrates | 1 g |
| Sugar | 0 g |
| Sodium | 135 mg |
Printable Recipe Summary
| Jalapeño Popper Deviled Eggs | |
|---|---|
| Ingredients | 6 eggs, 2 tbsp cream cheese, 2 tbsp mayo, 2 tsp mustard, 1/4 tsp garlic powder, 1/4 cup cheddar, 1 jalapeño, salt, pepper, 1 tbsp bacon, chives |
| Instructions | Boil & cool eggs. Slice and remove yolks. Mix yolks with remaining ingredients. Fill egg whites. Garnish. Chill and serve. |
FAQs
Q: Can I make these ahead of time?
Yes! Store them in the fridge in a covered container for up to 24 hours.
Q: Are they too spicy for kids?
If you remove the jalapeño seeds, they’re quite mild and kid-friendly.
Q: Can I skip the bacon for a vegetarian version?
Absolutely, they’re still delicious without it.
Q: Can I double the batch?
Yes, this recipe scales up easily for larger gatherings.
