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Creamy Jalapeño Popper Deviled Eggs: Easy Party Appetizer

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These Creamy Jalapeño Popper Deviled Eggs take classic deviled eggs to the next level with a silky, tangy filling, a kick of heat from pickled jalapeños, and a salty bacon crunch. Perfect for parties, they’re quick to make and always the first to disappear.

Ingredients

Scale
  • 12 large eggs
  • Ice water bath (ice and cold water)
  • 4 oz cream cheese, softened to room temperature
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle juice from the jalapeño jar
  • 1/4 cup pickled jalapeños, finely chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 4 slices bacon, cooked crispy and crumbled
  • Additional pickled jalapeño slices for garnish
  • Paprika (optional)
  • Fresh chives, finely chopped (optional)

Instructions

  1. Place eggs in a single layer in a large pot. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs sit, prepare an ice water bath. After 12 minutes, transfer eggs to the ice water bath using a slotted spoon. Let cool for at least 10 minutes.
  3. Peel the eggs under cold running water. Pat dry with paper towels. Slice each egg in half lengthwise. Remove yolks and place in a medium mixing bowl. Arrange egg white halves on a serving platter.
  4. To the bowl with yolks, add softened cream cheese, mayonnaise, Dijon mustard, jalapeño pickle juice, garlic powder, and onion powder. Beat with a hand mixer on low speed until smooth and creamy. Fold in finely chopped pickled jalapeños. Season with salt and pepper to taste.
  5. Spoon filling into a piping bag fitted with a star tip or into a zip-top bag with a corner snipped off. Pipe filling generously into each egg white half.
  6. Cook bacon in a small skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels, cool, then crumble.
  7. Sprinkle crumbled bacon over filled eggs. Top each with a small piece of pickled jalapeño. Optionally dust with paprika and sprinkle with fresh chives. Refrigerate for at least 30 minutes before serving.

Notes

Use eggs at least a week old for easier peeling. Let cream cheese sit at room temperature for at least 30 minutes before mixing. Drain jalapeños well to avoid runny filling. For best texture, refrigerate filled eggs for at least 30 minutes before serving. Add bacon and jalapeño garnish just before serving to keep bacon crispy. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: deviled eggs, jalapeño popper, party appetizer, creamy, bacon, easy, gluten-free, low-carb

Find it online: https://tastypierecipes.com/creamy-jalape-n-o-popper-deviled-eggs-easy-party-appetizer/