Jalapeño Popper Deviled Eggs

Of course! Here’s a Jalapeño Popper Deviled Eggs recipe — creamy, spicy, and seriously addictive:

Jalapeño Popper Deviled Eggs

Ingredients:

• 12 large eggs
• 4 oz cream cheese, softened
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1–2 jalapeños, finely diced (remove seeds for less heat)
• 1/2 cup sharp cheddar cheese, shredded
• 4 slices bacon, cooked crisp and crumbled
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (plus extra for garnish)
• Salt and pepper, to taste
• Optional garnish: extra bacon, sliced jalapeños, chives

Instructions:

1. Hard-boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes, then cool in ice water.
2. Peel the eggs and slice them in half lengthwise. Carefully remove yolks and place them in a bowl.
3. Mash the yolks with the cream cheese until smooth.
4. Mix in the mayonnaise, Dijon mustard, garlic powder, paprika, and a little salt and pepper.
5. Stir in the shredded cheddar, diced jalapeños, and most of the crumbled bacon (save a little for garnish).
6. Spoon or pipe the filling back into the egg whites.
7. Top with extra bacon bits, jalapeño slices, and a light sprinkle of paprika or chives if desired.
8. Chill in the fridge for 30 minutes before serving for best flavor.

Tips:

• If you like it extra spicy, leave some seeds in the jalapeños or use pickled jalapeños for tangy heat.
• You can swap mayonnaise for Greek yogurt if you want a slightly lighter version.

Would you like a baked version too, where the whole deviled eggs are topped with cheese and broiled until melty? It’s amazing!