Jalapeno Popper Deviled Eggs Recipe

4.61 from 38 votes

These jalapeno popper deviled eggs made with bacon, jalapeno peppers, and plenty of cheese are the perfect spicy appetizer!

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings: people

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.

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.

Storage: Store jalapeno popper deviled eggs in an airtight container in the refrigerator for up to 2 days.