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.
Servings 12 servings
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
Storage:
- 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.