Jalapeño Popper Deviled Eggs are a delicious mash-up of two favorites. These are a must-make for any brunch spread, party, or gathering.
I love jalapeño poppers - especially when they are wrapped in bacon. They are creamy and cheesy, zingy and smoky - all in one bite! There's nothing not to love about them. So why not add these flavors to deviled eggs?
These jalapeño popper deviled eggs are INSANELY good. They are creamy and tangy with just the right amount of zing!
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Why you will love these
- Unexpected - The pickled jalapeños add an incredible flavor.
- Simple ingredients - A few ingredients provide a perfectly creamy, zesty bite.
- Easy to prepare - Cook ahead of time and assemble when ready to serve.
- Easy to scale - This recipe can easily be doubled or tripled as needed.
- Perfect for any time - Breakfast, brunch, parties, appetizer spreads, and more!
Extra hard-boiled eggs? Make egg salad for a quick and easy lunch idea.
Ingredient notes
- Pickled jalapeños are more mild than raw jalapeños and bring just the right amount of spice. The pickling juice adds more flavor and helps to create the perfect creamy consistency.
- Whipped cream cheese provides a light and creamy texture.
- Bacon and cheddar cheese round out the jalapeño popper vibe.
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Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
- Hard-boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, and let sit for 10 minutes.
- Transfer the eggs to a bowl of ice water and cool for 5 minutes before peeling.
TIP: For easy peeling, tap the eggs on all sides to crack the shells. Hold the eggs in the water while peeling away the shell. The water gets under the shell and helps it slide off more easily.
- Slice the eggs in half lengthwise.
- Remove the yolks and add them to a food processor. Process until finely chopped.
- Add the cream cheese, cheddar cheese, pickled jalapeños, and pickled juice. Blend until smooth and creamy.
- Spoon the egg mixture into a piping bag or small plastic bag.
- Pipe the mixture into the egg halves. Garnish with bacon, pickled jalapeños, and chives or parsley.
Serving ideas
Deviled eggs are the perfect small bite for parties and potlucks. They are a delicious addition to breakfast or a brunch spread, especially on Easter, Mother's Day, or bridal and baby showers.
Recipe FAQs
Deviled eggs can be made 1-2 days in advance. For optimal freshness, store the filling separately and fill the egg whites when ready to serve.
Assembled deviled should be refrigerated and eaten within 1-2 days.
The only difference is the name - "angel" is a more heavenly moniker than "deviled". Both refer to hard-boiled egg whites filled with a creamy yolk filling.
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📖 Recipe Card
Jalapeño Popper Deviled Eggs
EQUIPMENT
Ingredients
- 6 eggs
- 3 tablespoons whipped cream cheese
- 2 tablespoons finely shredded cheddar cheese
- 2 tablespoons diced pickled jalapenos (plus extra for topping)
- 4 tablespoons pickled jalapeno juice
- 1 slice bacon (cooked and finely chopped)
- parsley or chives (for garnish)
Instructions
- Add the eggs to a saucepan and cover with enough water to come 1 inch above the eggs. Bring to a boil. Turn off the heat and let sit for 10 minutes.
- Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel. (Note 1)
- Cut the eggs in half lengthwise. Add the yolks to a mini food processor and blend until finely chopped.
- Add cream cheese, cheddar, cheese, pickled jalapenos, and pickle juice. Blend until creamy. The consistency should be pipable. Transfer the mixture to a piping bag. (Note 2)
- Pipe the mixture into the egg halves. Garnish with pickled jalapenos, bacon, and parsley or chives.
Notes
- To peel, tap the eggs on the side of the bowl to crack the shell. Gently peel the shell while holding the egg in the water. The water gets into the cracked shell and helps to loosen the shell.
- Alternatively, use a small plastic bag. Fill and cut off the corner to pipe the mixture.
- Deviled eggs can be made 1-2 days in advance. For optimal freshness, store the filling separately and fill the egg whites when ready to serve.
- Leftover deviled eggs should be refrigerated and eaten within 1-2 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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