Jalapeño Popper Deviled Eggs

Jalapeño Popper Deviled Eggs take classic deviled eggs to the next level by adding a creamy, spicy, cheesy twist inspired by everyone’s favorite appetizer. With the bold flavors of jalapeño, cream cheese, cheddar, and crispy bacon, these eggs are the perfect bite-sized snack for parties, holidays, or anytime I want something a little extra.

Why You’ll Love This Recipe

I love how these deviled eggs combine the creamy richness of a popper with the smooth texture of classic deviled eggs. The jalapeños add just the right amount of heat without being overpowering, and the bacon gives them a smoky, crispy finish. They’re quick to prepare, easy to customize, and always the first to disappear from the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Hard-boiled eggs

• Cream cheese, softened

• Mayonnaise

• Dijon mustard (optional, for tang)

• Jalapeño peppers, finely chopped (seeds removed for less heat)

• Shredded cheddar cheese

• Cooked bacon, crumbled

• Salt

• Black pepper

• Fresh chives or green onions (for garnish)

Directions

1. I peel and halve the hard-boiled eggs, then carefully remove the yolks and place them in a bowl.

2. I mash the yolks with cream cheese and mayonnaise until smooth and creamy.

3. I stir in the mustard (if using), chopped jalapeños, shredded cheddar, and a bit of salt and pepper.

4. I scoop or pipe the mixture back into the egg whites using a spoon or piping bag.

5. I top each egg with crumbled bacon and a sprinkle of chives or green onions.

6. I refrigerate until ready to serve, letting the flavors meld together.

Servings and timing

This recipe makes 12 deviled eggs (6 whole eggs). It takes about 10 minutes to prepare and another 10–15 minutes to assemble—ready in under 30 minutes.

Variations

• I use pickled jalapeños when I want a tangier, milder flavor.

• For extra heat, I keep some jalapeño seeds or add a dash of hot sauce to the filling.

• I swap cheddar for pepper jack or smoked gouda for a different flavor profile.

• Sometimes I add a dash of garlic powder or smoked paprika to deepen the flavor.

storage/reheating

I store deviled eggs in an airtight container in the fridge for up to 2 days. I don’t recommend reheating them—they’re best served cold. If I’m prepping ahead, I keep the filling and whites separate and assemble right before serving to keep them fresh.

FAQs

Are these very spicy?

They have a mild to moderate heat. I remove the jalapeño seeds and ribs to keep the spice level manageable. I can always adjust based on my preference.

Can I make them ahead of time?

Yes, I often boil the eggs and prepare the filling in advance. I store them separately and fill the eggs just before serving for the best texture.

What’s the best way to fill the egg whites?

I use a piping bag with a large tip for a neat, decorative look, but a spoon works just fine for a rustic version.

Can I make them without bacon?

Of course. They’re still delicious without it, or I use a plant-based bacon alternative if I want to keep it vegetarian.

Can I use canned jalapeños?

Yes, I’ve used both canned and pickled jalapeños in a pinch. I just make sure to drain them well before adding to the filling.

Conclusion

Jalapeño Popper Deviled Eggs are a spicy, creamy, and irresistible twist on a classic appetizer. I love how easy they are to whip up and how they always impress with bold flavors and a bit of crunch. Whether I’m serving them at a party or just making a snack for myself, these deviled eggs are a guaranteed hit every time.

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