Delicious Jalapeño Popper Deviled Eggs

Close-up of Jalapeño Popper Deviled Eggs

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These Jalapeño Popper Deviled Eggs are the perfect way to spice up Easter or any gathering!


  • 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


  • 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.


Recipe adapted from Better Homes and Gardens.