These Jalapeño Popper Deviled Eggs are so good. That’s all you need to know. Make them.
Jalapeño Popper Deviled Eggs
6 eggs, hard boiled and peeled
3 slices of bacon, cooked
2 tablespoon cream cheese, softened
1 – 2 tablespoon(s) mayonnaise
1 teaspoon brown mustard (or Dijon)
2 fresh jalapeños, 1 minced (remove seeds first), 1 sliced
salt and pepper, to taste
Cut the boiled eggs in half lengthwise. Gently spoon the yolks out into a bowl and then mash them with a fork. Set the egg whites aside. Add the cream cheese, 1 tablespoon of mayonnaise, and mustard to the mashed egg yolks and mix well. If you would like a creamier consistency, add the additional tablespoon of mayonnaise. Crumble 2 slices of the bacon and fold into the yolk mixture. Add the minced jalapeño to the mixture and season to taste with salt and pepper. Divide the yolk mixture into the egg whites. Break the last piece of bacon into 12 pieces. Garnish each deviled egg with a piece of bacon and a jalapeño slice.