Step 1: Hard-Boil the Eggs
Place eggs in a saucepan and cover with cold water.
Bring to a boil, then remove from heat and cover for 10–12 minutes.
Transfer to an ice bath and cool completely.
Peel the eggs and slice in half lengthwise.
Step 2: Make the Filling
Scoop the yolks into a bowl and mash with a fork.
Add cream cheese, mayonnaise, Dijon mustard, shredded cheddar, diced jalapeño, crumbled bacon, salt, pepper, and optional spices.
Mix until creamy and smooth. Add a splash of hot sauce if desired.
Step 3: Fill the Egg Whites
Spoon or pipe the filling into the egg white halves.
(Use a zip-top bag with the corner snipped for easy piping.)
Step 4: Garnish and Serve
Top with extra bacon, paprika, or jalapeño slices.
Serve chilled or at room temperature.
Make Ahead Tips
Prepare up to 24 hours in advance.
Store in an airtight container in the refrigerator.
Add toppings just before serving for best texture.
Variations to Try
No bacon? Use turkey bacon or skip for vegetarian version.
Extra spicy? Add pickled jalapeños, hot sauce, or cayenne.
Smoky version? Add smoked paprika or a drop of liquid smoke.
Buffalo style? Mix in buffalo sauce and top with blue cheese crumbles.
Perfect Pairings
Serve these eggs alongside:
Sliders or mini sandwiches
Veggie platter and dip
Chips and guacamole
Icy beers or margaritas
Final Thoughts
These Jalapeño Popper Deviled Eggs bring together creamy, spicy, and savory in every bite. They’re a crowd-pleasing twist on the classic and sure to disappear fast from any table.
