Delicious Jalapeño Popper Deviled Eggs
These Jalapeño Popper Deviled Eggs are the perfect way to spice up Easter or any gathering!
- Category: Appetizer
Ingredients
Scale
- 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.
Notes
Recipe adapted from Better Homes and Gardens.