Creamy. Spicy. Smoky. Cheesy. These Jalapeño Popper Deviled Eggs are a flavor-packed twist on a classic. If deviled eggs and jalapeño poppers had a baby—it would be this. Loaded with crispy bacon, cream cheese, cheddar, and diced jalapeños, these deviled eggs are an instant hit at potlucks, tailgates, and holiday tables.
Why You’ll Love These
Crowd-favorite flavor combo: bacon + jalapeños + cheese + eggs = magic
Low-carb & keto-friendly
Make-ahead friendly
Customizable spice level
Perfect for parties, game day, or brunch
Ingredients
Makes 12 deviled eggs (6 whole eggs, halved)
6 large eggs
2 oz cream cheese, softened
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 cup shredded sharp cheddar cheese
2 slices bacon, cooked and crumbled
1 fresh jalapeño, finely diced (seeds removed for less heat)
Salt and pepper to taste
Optional: pinch of garlic powder or smoked paprika
Topping Ideas:
Extra bacon bits
Thin jalapeño slices
Paprika or cayenne for garnish
Chopped chives or green onions
Instructions
Step 1: Hard-Boil the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and cover for 10–12 minutes.
Transfer to an ice bath and cool completely. Peel the eggs and slice in half lengthwise.
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