Jalapeno Popper Deviled Eggs


With crunchy bacon and spicy jalapenos, these will be the most flavorful deviled eggs on your appetizer spread.

Prep Time:
20 mins
Bake Time:
7 mins
Total Time:
27 mins
24 deviled eggs


  • ½ cup shredded pepper jack cheese

  • 12 hard cooked eggs

  • 3 tablespoon mayonnaise

  • 3 tablespoon cream cheese, softened

  • 1 jalapeno, seeded and finely chopped

  • 3 tablespoon sliced green onions

  • Salt and pepper

  • 3 slices bacon, crisp cooked and finely crumbled

  • Chili powder


  1. 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.

  2. 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; 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 bacon. Sprinkle with chili powder.

    Jalapeno Popper Deviled eggs
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