Loaded Jalapeño Popper Deviled Eggs with Bacon
A delightful appetizer combining creamy deviled eggs with the zesty spice of jalapeños and crunchy bacon, sure to impress guests at any gathering.
Ingredients
Main Ingredients
- 12 large large eggs Perfect for deviled eggs due to their size and rich yolks.
- 4 oz softened cream cheese Soften before mixing for smoother texture.
- 1/4 cup mayonnaise Can substitute with Greek yogurt for a tangy flavor.
- 2 tsp Dijon mustard
- 1/2 cup shredded sharp cheddar cheese
- 2-3 tbsp finely diced fresh jalapeño Seeds removed for less heat.
- 1/4 tsp garlic powder
- 1/4 tsp salt Start with 1/4 tsp and adjust to taste.
- 1/4 tsp black pepper Start with 1/4 tsp and adjust to taste.
- 6 slices thick-cut bacon Cooked crispy and crumbled.
- 2 tbsp chopped fresh chives or green onion
- extra diced jalapeño or paprika Optional, for garnish.
Instructions
Preparation
- Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over medium-high heat, then cover and turn off the heat. Let the eggs sit for 12 minutes before transferring them to an ice bath for 5 minutes.
- Gently tap each egg on a hard surface to crack the shell, then peel under running water.
- Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.
- Add the softened cream cheese, mayonnaise, Dijon mustard, shredded sharp cheddar, diced jalapeños, garlic powder, salt, and pepper. Mix until creamy and well-blended.
- Stir in the crispy crumbled bacon and mix well.
- Using a spoon or piping bag, fill each egg white half with the creamy filling.
- Sprinkle additional bacon, chives, or diced jalapeños on top for garnish.
- Arrange the filled eggs on a platter and enjoy immediately, or cover and refrigerate until ready to serve.
Notes
For extra flavor, consider adding a dash of hot sauce into the filling. Customize by swapping jalapeños with a different pepper for varying heat levels.