Jalapeno Popper Deviled Eggs Recipe

Jalapeno Popper Deviled Eggs Recipe

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: people

Calories: 217kcal

Author: Becky Hardin

These spicy deviled eggs make the best appetizer or side dish for parties and holidays. What could be better than deviled eggs with bacon, jalapeno, and cheese?

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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

Cut the eggs in half and scoop the yolks into a mixing bowl. Place the whites on a large serving platter.
Add most of the bacon (reserve a little for the tops), the diced jalapeno, garlic, mayonnaise, mustard, paprika and cheese. Stir well to combine.
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.

Notes

To make the perfect hard boiled egg, place eggs in pan and cover with water. Place over medium heat and when water begins to boil set a timer for 11 ½ minutes. While eggs are boiling place a full glass of icecubes in a large bowl of water and cover with cold water. When eggs have finished boiling, remove from heat and drain water. Immediately place in ice water. Cool for 30 minutes or until eggs are completely cooled. Peel and serve.

To peel an egg, the easiest way I have found is to keep the eggs in the cold water, crack the ends of the eggs and while still underwater, roll an egg with the palm of your hand cracking it more. The water slips under the egg shell helping it to release easily. Peel under water and rinse. Ta-da!

Nutrition