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Jalapeño Popper Deviled Eggs

These show-stopping deviled eggs combine the beloved flavors of jalapeño poppers with the classic appeal of deviled eggs, creating the ultimate party appetizer. Perfectly hard-boiled eggs are filled with a rich, creamy mixture of egg yolks, cream cheese, mayonnaise, and finely diced jalapeños that delivers just the right amount of heat. Each egg is topped with crispy bacon crumbles and a sprinkle of sharp cheddar cheese, then finished with a slice of fresh jalapeño for garnish. The result is a luxurious bite that's creamy, spicy, smoky, and utterly irresistible. These elevated deviled eggs are guaranteed to be the first appetizer to disappear at any gathering, combining comfort food flavors in an elegant presentation.

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Jalapeño Popper Deviled Eggs - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Jalapeño Popper Deviled Eggs - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use eggs that are at least 1 week old for easier peeling
Ice bath stops cooking process for perfect yolks
Remove jalapeño seeds for less heat, keep them for more
Soften cream cheese completely for smooth filling
Pipe filling for professional presentation
Chill eggs before serving for best flavor
Make bacon extra crispy for better texture contrast
Taste filling and adjust heat level to preference
Pat jalapeños dry to prevent watery filling
Jalapeño Popper Deviled Eggs - tertiary view

Jalapeño Popper Deviled Eggs

These show-stopping deviled eggs combine the beloved flavors of jalapeño poppers with the classic appeal of deviled eggs, creating the ultimate party appetizer. Perfectly hard-boiled eggs are filled with a rich, creamy mixture of egg yolks, cream cheese, mayonnaise, and finely diced jalapeños that delivers just the right amount of heat. Each egg is topped with crispy bacon crumbles and a sprinkle of sharp cheddar cheese, then finished with a slice of fresh jalapeño for garnish. The result is a luxurious bite that's creamy, spicy, smoky, and utterly irresistible. These elevated deviled eggs are guaranteed to be the first appetizer to disappear at any gathering, combining comfort food flavors in an elegant presentation.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
Chef
JUE
Category
Appetizer
Difficulty
Easy
Cuisine
American
Yield
12 servings (24 egg halves)
Dietary
Gluten-Free, Keto-Friendly
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Eggs:
02
12 large eggs
03
Ice water for cooling
04
For the Filling:
05
12 egg yolks (from cooked eggs)
06
4 oz cream cheese, softened
07
1/3 cup mayonnaise
08
2 tablespoons sour cream
09
2-3 jalapeños, seeded and finely diced
10
1 teaspoon Dijon mustard
11
1/2 teaspoon garlic powder
12
1/2 teaspoon onion powder
13
1/4 teaspoon smoked paprika
14
1/4 teaspoon cayenne pepper (optional)
15
1/2 teaspoon salt
16
1/4 teaspoon black pepper
17
1 tablespoon fresh chives, minced
18
For the Toppings:
19
8 slices thick-cut bacon, cooked and crumbled
20
1/2 cup sharp cheddar cheese, finely shredded
21
2-3 jalapeños, thinly sliced for garnish
22
Fresh chives, chopped for garnish
23
Smoked paprika for dusting
24
Extra bacon crumbles (optional)

Instructions

01
Place eggs in large saucepan and cover with cold water by 1 inch.
02
Bring water to rolling boil over high heat, then immediately remove from heat and cover.
03
Let stand 12 minutes for perfectly cooked yolks.
04
Transfer eggs to ice water bath and let cool completely, about 10 minutes.
05
Meanwhile, cook bacon in large skillet over medium heat until crispy. Drain on paper towels and crumble when cool.
06
Peel cooled eggs and cut in half lengthwise. Remove yolks and place in medium bowl.
07
Arrange egg white halves on serving platter, cut-side up.
08
Mash egg yolks with fork until no large lumps remain.
09
Add softened cream cheese, mayonnaise, and sour cream to yolks. Mix until smooth and creamy.
10
Stir in diced jalapeños, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne, salt, pepper, and chives.
11
Taste and adjust seasoning as needed - add more jalapeños for extra heat.
12
Transfer filling to piping bag fitted with large star tip, or use spoon to fill eggs.
13
Pipe or spoon filling generously into each egg white half, mounding slightly.
14
Top each egg with crumbled bacon and shredded cheddar cheese.
15
Garnish each egg with a thin jalapeño slice and sprinkle of fresh chives.
16
Dust lightly with smoked paprika for color and extra flavor.
17
Refrigerate for at least 30 minutes before serving to allow flavors to meld.