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Loaded Bacon Jalapeño Popper Deviled Eggs

Bacon Jalapeño Popper Deviled Eggs - featured image
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These deviled eggs combine the creamy comfort of classic deviled eggs with the bold flavors of jalapeño poppers—crispy bacon, tangy cream cheese, sharp cheddar, and roasted jalapeños make them an irresistible party appetizer. Perfect for gatherings, potlucks, or game day snacks.

Ingredients

Scale
  • 12 large eggs, room temperature
  • 4 oz cream cheese, softened
  • 1/3 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 2–3 medium jalapeños, roasted, seeded, and finely chopped
  • 4 slices thick-cut bacon, cooked crisp and crumbled (plus extra for topping)
  • 2 tbsp chopped green onion
  • 1/4 tsp garlic powder
  • Salt & black pepper, to taste
  • Extra bacon crumbles (for garnish)
  • Extra jalapeño slices (fresh or pickled, optional, for garnish)
  • Chopped chives or green onion (for garnish)
  • Pinch of smoked paprika (optional, for garnish)

Instructions

  1. Place 12 large eggs in a large saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 11-12 minutes.
  2. Immediately transfer eggs to a bowl of ice water and chill for at least 10 minutes. Peel eggs once cooled.
  3. Preheat oven or toaster oven to 425°F. Roast 2-3 whole jalapeños on a baking sheet for 8-10 minutes, turning once, until skins blister. Let cool, peel off skins, remove seeds, and finely chop.
  4. In a small skillet over medium heat, cook 4 slices thick-cut bacon until crispy (about 8-10 minutes). Drain on paper towels and crumble. Reserve some for topping.
  5. Slice each peeled egg in half lengthwise. Pop out yolks and transfer to a mixing bowl. Arrange whites on a serving platter.
  6. Mash yolks with a fork until fine. Add cream cheese, mayonnaise, Dijon mustard, and cheddar cheese. Stir until mostly smooth.
  7. Mix in roasted jalapeños, crumbled bacon, chopped green onion, garlic powder, salt, and pepper. Taste and adjust seasoning.
  8. Spoon or pipe filling into egg white halves, mounding generously.
  9. Top each deviled egg with reserved bacon crumbles, a jalapeño slice, and a sprinkle of chives or green onion. Dust with smoked paprika if desired.
  10. Refrigerate eggs for at least 30 minutes before serving. Serve chilled or at cool room temperature.

Notes

For milder eggs, use fewer jalapeños or remove seeds. Substitute turkey bacon for a lighter version or smoked paprika for vegetarian. Make bacon and roast jalapeños ahead for easy assembly. If filling is too thick, add a teaspoon of mayo or milk; if too runny, add more yolk or cream cheese. Chill before serving for best flavor.

Nutrition

Keywords: deviled eggs, jalapeño popper, bacon, party appetizer, easy, creamy, spicy, cheddar, cream cheese, finger food, potluck, game day

Find it online: https://forkifyfun.com/loaded-bacon-jalape-n-o-popper-deviled-eggs-recipe-for-easy-party-appetizers/