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Loaded Jalapeño Popper Deviled Eggs

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These loaded jalapeño popper deviled eggs combine creamy, tangy deviled egg filling with smoky bacon, roasted jalapeños, and sharp cheddar for a bold, crowd-pleasing party appetizer. Perfect for potlucks, game nights, or any gathering where you want to impress with a spicy, crunchy twist on a classic.

Ingredients

Scale
  • 12 large eggs (hard-boiled and peeled)
  • 4 oz cream cheese (softened)
  • 1/4 cup mayonnaise (full-fat)
  • 2–3 jalapeño peppers (fresh, roasted and diced; adjust for heat)
  • 1/2 cup sharp cheddar cheese (finely shredded)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 4 slices bacon (cooked until crispy, then crumbled)
  • 2 tablespoons fresh chives (finely chopped, for garnish)
  • Additional diced jalapeño (optional, for extra kick)
  • Pinch of smoked paprika (for garnish)

Instructions

  1. Place 12 large eggs in a medium saucepan and cover with cold water by about 1 inch.
  2. Bring to a rolling boil over medium-high heat. Once boiling, cover and turn off heat.
  3. Let eggs sit for 12 minutes, then transfer to an ice bath for 5 minutes. Peel eggs and pat dry.
  4. Preheat oven to 425°F. Place jalapeños on a small baking sheet and roast for 10–12 minutes, flipping halfway, until skins blister. Let cool, remove stems and seeds as desired, and dice finely.
  5. Cut peeled eggs in half lengthwise. Carefully scoop yolks into a large bowl.
  6. Add cream cheese, mayonnaise, Dijon mustard, garlic powder, salt, pepper, and roasted jalapeños to the yolks.
  7. Beat mixture with a hand mixer until smooth and creamy, about 2 minutes.
  8. Fold in shredded cheddar cheese. Taste and adjust seasoning if needed.
  9. Arrange egg white halves on a serving platter. Spoon or pipe filling into each cavity.
  10. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and crumble.
  11. Sprinkle crumbled bacon, fresh chives, optional extra jalapeños, and a pinch of smoked paprika over each egg.
  12. Chill deviled eggs for at least 30 minutes before serving. Add bacon and chives just before serving for best texture.

Notes

For less spice, remove all seeds and membranes from jalapeños before roasting. Add bacon and chives just before serving to keep them crisp. Filling can be made ahead, but assemble toppings last minute. If filling is too thick, add a tablespoon of mayo or a splash of milk. For vegetarian, use smoked paprika or crispy fried onions instead of bacon. This recipe is naturally gluten-free.

Nutrition

Keywords: deviled eggs, jalapeño popper, party appetizer, bacon, spicy, keto, low-carb, gluten-free, finger food, holiday, potluck, game day

Find it online: https://bitefuljoy.com/loaded-jalapeno-popper-deviled-eggs-recipe-easy-party-appetizer/