These spicy jalapeno popper deviled eggs are one of my favorite appetizers for parties and holidays. Made with bacon, jalapeno peppers, and plenty of cheese, they really kick things up and get the party started. I just love anything spicy, and these jalapeno deviled eggs are super impressive looking and even better tasting!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I always make a tray of Deviled eggs for Easter, and I’m always looking for new ways to spice things up. These jalapeno popper-inspired deviled eggs quite literally spice things up with fresh jalapeno peppers, cheese, and bacon. They’re quick and easy to make and the taste is just divine!
What’s in This Jalapeno Deviled Eggs Recipe?
- Eggs: You’ll need a dozen large eggs for this recipe. I’ll show you my favorite way to hard-boil them in the recipe card.
- Bacon: Adds delicious umami flavor to these eggs. I recommend crumbling and cooking it ahead of time.
- Jalapenos: Add spice to these eggs. I like to add it to the filling and save a little for the topping so people know these eggs are spicy!
- Garlic: Enhances the savory flavor of the eggs.
- Mayonnaise: Makes the filling rich and creamy.
- Mustard: Dijon mustard adds a touch of tanginess to the filling.
- Smoked Paprika: Adds smokiness to the filling.
- Cheese: Use your favorite! I recommend Colby jack, pepper jack, or cheddar!
Tips for Success
- If these sound a little too spicy for you, skip the jalapeno in the yolk mixture. You can then just top them off with some jalapeno slices to still get a kick of heat.
- My foolproof method for peeling hard-boiled eggs is to keep them in the water used to cool them. Crack the ends of the eggs under water, roll the egg with the palm of your hand to continue to crack it, and then the shell will peel right off!
- To make ahead, boil, peel, halve the eggs, and make the yolk mixture. Store the egg whites and yolk mixture separately, in the fridge. Then assemble the deviled eggs when you’re ready to serve.
How to Store
Store leftover jalapeno deviled eggs in an airtight container in the refrigerator for up to 2 days. I recommend serving them chilled straight from the fridge.
Serving Suggestions
These jalapeno popper deviled eggs are one of my favorite appetizers to serve alongside Easter brunch. They taste great with everything from eggs benedict to pineapple ham!
Jalapeno Popper Deviled Eggs Recipe
Ingredients
- 12 large eggs boiled and peeled
- 4 slices bacon cooked and crumbled
- 2 jalapenos one seeded and diced, one thinly sliced
- ½ teaspoon garlic minced
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- ¼ cup shredded cheese (ex. colby jack, pepper jack, cheddar, etc.)
Instructions
To Hard-Boil the Eggs
- Place the eggs in a pan and cover with water. Set over medium heat and when water begins to boil, set a timer for 11½ minutes. While the eggs are boiling, place a full glass of ice cubes in a large bowl of water and cover it with cold water.
- When the eggs have finished boiling, remove them from the heat and drain the water. Immediately place the eggs in the ice water. Cool for 30 minutes or until eggs are completely cooled. Peel and serve.
For the Deviled Eggs
- Cut the eggs in half and scoop the yolks into a mixing bowl. Place the whites on a large serving platter.12 large eggs
- Add most of the bacon (reserve a little for the tops), the diced jalapeno, garlic, mayonnaise, mustard, paprika and cheese. Stir well to combine.4 slices bacon, 2 jalapenos, ½ teaspoon garlic, ⅓ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon smoked paprika, ¼ cup shredded cheese
- Fill the center of each egg, using the entire mixture.
- Top each egg with a slice of jalapeno and a bit of crumbled bacon.
- Store in the refrigerator in an air tight container until ready to serve.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Mine don’t looks as good but wholly cow are these good!!! I have been making a variation of this for years but this is the best one hands down!
Thanks for sharing, Bunni!