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Jalapeno Popper Deviled Eggs

Jalapeno popper deviled eggs combine creamy yolk filling with sharp cheddar, crisp bacon, and chopped jalapeño. Hard-cooked eggs are filled, garnished, and chilled before serving.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling 25 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 158
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 12 eggs large
  • 1 cold water as needed
  • 2 cups ice
For the filling
  • 3 bacon strips, cooked crisp and crumbled, divided
  • 4 oz cream cheese softened
  • 0.33 cup mayonnaise
  • 1 tsp Dijon mustard
  • 0.5 cup sharp cheddar cheese shredded
  • 1 jalapeño medium, seeded and finely chopped, divided
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
For the topping
  • 1 tbsp chives fresh, minced

Equipment

  • 1 10-inch skillet

Method
 

Cook the eggs
  1. Place the eggs in a single layer in a 4-quart saucepan.
  2. Add cold water to cover them by 1 inch.
  3. Bring the water to a boil over medium-high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Put the ice in a large bowl and add cold water.
  7. Transfer the eggs to the ice bath and cool for 5 minutes.
  8. Drain and peel the eggs.
  9. Halve the eggs lengthwise.
  10. Remove the yolks to a medium bowl and arrange the whites on a serving platter.
Make the filling
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning until crisp.
  2. Drain the bacon on a paper towel.
  3. Crumble the bacon and reserve about 1 tablespoon for topping.
  4. Mash the yolks.
  5. Mix in the cream cheese, mayonnaise, and Dijon until smooth.
  6. Stir in the cheddar, all but 1 teaspoon of the bacon, all but 1 teaspoon of the jalapeño, the salt, and pepper.
Fill and garnish
  1. Spoon the filling into the egg whites.
  2. Top with the reserved bacon, jalapeño, and chives.
  3. Refrigerate for at least 20 minutes before serving.

Notes

For neat portions, spoon or pipe the filling into the whites. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free cream cheese and cheddar.