Go Back
Plated Jalapeño Popper Deviled Eggs garnished with jalapeño slices and bacon bits

Jalapeño Popper Deviled Eggs

A spicy and creamy twist on classic deviled eggs, these Jalapeño Popper Deviled Eggs are perfect for any gathering and sure to impress your guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Eggs and Filling
  • 6 pieces hard-boiled eggs Make sure to use fresh eggs for better peeling.
  • 3 tablespoons mayonnaise
  • 1 teaspoon mustard Use your favorite type.
  • 2 tablespoons cream cheese For extra creaminess, add more cream cheese.
  • 2-3 pieces jalapeños, diced Adjust quantity for desired spice level.
  • 1/4 cup shredded cheddar cheese
Toppings
  • 1/4 cup breadcrumbs Panko can be used for added crunch.
  • to taste salt and pepper Essential for flavor.
  • to drizzle olive oil Optional, for added flavor.

Method
 

Preparation
  1. Cut the hard-boiled eggs in half and remove the yolks.
  2. In a bowl, mix the yolks with mayonnaise, mustard, cream cheese, jalapeños, and cheddar cheese until well combined.
  3. Season the mixture with salt and pepper to taste.
Assembly
  1. Spoon or pipe the mixture back into the egg whites.
  2. Top with breadcrumbs and drizzle with olive oil if desired.
Serving
  1. Serve immediately and enjoy!

Notes

These deviled eggs keep well in the fridge for about 3-4 days in an airtight container. You can prep a day in advance by simply filling the egg whites ahead of time.