Jalapeño Popper Deviled Eggs (Print Version)
Eggs filled with a creamy jalapeño, cheddar, and bacon mixture for a spicy, savory appetizer.
# Ingredients:
→ Egg Base
01 -
6 large eggs
→ Filling Mixture
02 -
3 tablespoons cream cheese, softened
03 -
2 tablespoons mayonnaise
04 -
1 tablespoon pickled jalapeños, finely chopped
05 -
2 tablespoons cheddar cheese, shredded
06 -
0.5 teaspoon garlic powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Topping and Garnish
09 -
2 tablespoons cooked turkey bacon or beef bacon, crumbled (optional)
10 -
Extra pickled jalapeño slices, for garnish
11 -
Paprika, for garnish
# Instructions:
01 -
Arrange eggs in a saucepan, cover with cold water by 2 centimetres, and bring to a boil. Reduce heat and simmer gently for 10 minutes. Immediately transfer eggs to an ice bath and cool before peeling.
02 -
Slice peeled eggs lengthwise, then carefully remove yolks and transfer to a bowl.
03 -
Combine egg yolks with cream cheese, mayonnaise, chopped jalapeños, cheddar cheese, garlic powder, salt, and black pepper. Mash and mix thoroughly until a smooth paste forms.
04 -
Pipe or spoon the prepared filling evenly into the hollowed egg white halves.
05 -
Top each filled egg with crumbled bacon if using, a slice of pickled jalapeño, and a light dusting of paprika. Chill before serving.
# Notes:
01 -
Use a piping bag or plastic bag with the corner snipped off for a neater presentation when filling the eggs.