Jalapeno Deviled Eggs
These quick and easy Jalapeño Deviled Eggs are the ultimate flavor mash-up and a spicy twist on the classic. They’re the perfect make-ahead appetizer for parties, holidays or game day, and always a crowd favorite.
Deviled eggs are the best appetizer in my opinion! They’re the perfect, poppable party food and snack. These Jalapeño Deviled Eggs are a kicked-up twist on the traditional version full of creamy, crunchy texture. They have everything you love about the classic, mixed with delicious jalapeño popper flavor. They’re the definition of the best of both worlds!
The creamy, tangy filling is mixed with smoky bacon, topped with a crunchy cheese crisp and finished with more spicy jalapeños for an explosion of flavor. These jalapeño deviled eggs with bacon are not only super enjoyable to eat, but they’re simple to make-ahead, so they’re the ideal stress-free party appetizer to serve a crowd.
If you like these quick and easy deviled eggs, try these other awesome appetizers for entertaining. We love this Loaded Baked Potato Dip and these Pepperoni Pizza Rolls are always a winner.
Why You’ll Love This Recipe
- Mash-Up Recipe: Classic deviled eggs get a bold, modern twist with the kicked-up flavors from crispy, spicy jalapeño poppers. It’s the ultimate flavor sensation!
- Simple Ingredients: These eggs are made with just 10 simple ingredients, but has big flavor payoff.
- Make-Ahead Appetizer: This is the perfect appetizer to prep-ahead or make-in-advance for entertaining.
Ingredients
- Cheddar Cheese: Sharp and bold, grate your own for the cheese crisps. The pre-shredded stuff doesn’t melt as well.
- Hard-Cooked Eggs: I like to use size Large eggs. And use whatever method you like, everyone has their preferred way!
- Mayonnaise: Creamy and rich, essential to a good deviled egg.
- Cream Cheese: Smooth and tangy, soften this before using.
- Pickled Jalapeño: For that signature jalapeno popper flavor. Find these near the pickles and relish at the store.
- Green Onions: Nice, subtle onion-y flavor.
- Bacon: Smoky and crispy, use your favorite variety.
- Chili Powder: Slightly smoky, to garnish.
- Jalapeno: To garnish and for a final flavor punch!
How To Make Jalapeno Deviled Eggs
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles.\
3. Bake for 7 to 8 minutes or until bubbly and lightly golden. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper.
4. Place cheese crisps on a wire rack; cool completely. Once cool, break cheese crisps into smaller pieces.
5. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside.
6. Place yolks in a small bowl; mash with a fork. Add mayo, cream cheese, jalapeño, green onions, bacon and mix well Season to taste with salt and pepper.
7. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and jalapeño slice. Sprinkle with chili powder.
Watch the Tutorial
Expert Tips
- Easy-To-Peel-Eggs: Drop eggs into water that’s already boiling, run them under cold water immediately afterwards (this will help the egg “shrink” and separate from the shell), and peel them under running water once cooled for an easy peel.
- Fresh vs. Pickled Jalapeños: Control the eggs’ heat level based on what jalapeños are used. Fresh are usually hotter, with a more concentrated heat flavor. And if you include the ribs and seeds, you will definitely feel the burn! On the other hand, pickled are tangy and acidic, with a milder heat. Both are equally delicious.
- Creamy Filling: To get an extra creamy filling, use a food processor to blend the yolks until they’re a fine and sand-like, and then add the rest of the ingredients. Alternatively, mash the yolks with the back of a fork until they’re smooth and lump-free before adding in the other ingredients. And of course, adding rich mayonnaise and tangy cream cheese helps!
- Filling The Eggs: You can fill your eggs a number of ways. Spooning the filling in with a tablespoon allows each egg to have about the same amount, and gives the eggs a more rustic look. While piping (with a real pastry bag or a zip-top bag), can be faster and is an easy way to make the eggs look fancy.
- To Garnish: Deviled eggs are all about presentation! So you need the perfect garnish. A sprinkle of paprika is simple and classic, a fresh herb is a nice bright flavor and pop of color, crunchy bacon or prosciutto, or a buttery breadcrumb is a nice for texture, and an olive slice or caper is a nice pickled touch. Get creative and experiment!
Storage
Store leftover deviled eggs in a single layer in an airtight container in the fridge for up to 3 days. You can also cover them with plastic wrap and store, if you don’t mind the filling and toppings getting slightly smushed. Regardless, they’ll still be just as delicious!
You can prep each component of these eggs ahead of time and assemble later:
- Boil, peel and halve eggs in advance, and store in an airtight container in the fridge, or covered on a serving tray.
- Mix together the filling and store in an airtight container or for ease, in a zip-top food storage bag. When ready to assemble, simply snip the corner and “pipe” the filling into the halved eggs.
- Bake the crispy cheese toppers, cool completely, and store in an airtight container in the fridge until you’re ready to serve.
If you want to make these from start to finish ahead of time, you can prep and assemble, then store in the fridge 1-2 days in advance. Bring eggs to room temperature to remove the chill before serving.
FAQs
Definitely. You can make them start to finish, and store in the fridge until ready to serve. Or, you can prep the eggs, filling and toppings in advance, store separately, and assemble once you’re ready to enjoy.
You can control the spice level depending on how much jalapeños you use, and whether you just fresh jalapeños with the seeds and ribs (very spicy!), or pickled jalapenos (these vary in spice).
Absolutely. This is a personal preference. Fresh jalapeños tend to be hotter, with a more concentrated heat, while pickled jalapeños are slightly more acidic and tangy. Both would be equally delicious. You could even use a combination of both.
More Easy Appetizer Recipes
- Slow Cooker White Queso Dip
- Prosciutto Wrapped Dates
- Easy Cheesy Pizza Dip
- Boursin Candied Bacon Crackers
Jalapeno Deviled Eggs
Ingredients
- ½ cup shredded cheddar cheese
- 12 hard cooked eggs
- 3 tablespoon mayonnaise
- 3 tablespoon cream cheese softened
- 3 tablespoons pickled jalapeño finely chopped
- 3 tablespoon sliced green onions
- 2 tablespoons bacon crisp cooked and finely chopped
- Chili powder for garnish
- 1 jalapeno seeded and sliced for garnish
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles.
- Bake for 7 to 8 minutes or until bubbly and lightly golden. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper.
- Place cheese crisps on a wire rack; cool completely. Once cool, break cheese crisps into smaller pieces.
- Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside.
- Place yolks in a small bowl; mash with a fork. Add mayo, cream cheese, jalapeño, green onions, bacon and mix well Season to taste with salt and pepper.
- Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and jalapeño slice. Sprinkle with chili powder.
Video
Notes
- Store leftover eggs in a single layer in an airtight container in the fridge for up to 3 days. You can also cover them with plastic wrap and store on a tray or platter.
- Prep each component ahead of time and assemble later: Boil, peel and halve eggs in advance, and store in the fridge. Mix together filling and store in an airtight container or for ease, in a zip-top food storage bag. Bake cheese crisps, cool, and store in an airtight container in the fridge. Assemble once ready to serve.
- Make eggs from start to finish ahead of time: prep and assemble, then store in the fridge 1-2 days in advance.
