Print

Quick Smoky Jalapeno Popper Deviled Eggs – Best Easy Recipe

smoky jalapeno popper deviled eggs - featured image
Print Recipe

These deviled eggs get a smoky, spicy upgrade with cream cheese, pickled jalapenos, and smoked paprika. They’re quick, easy, and perfect for parties or a fast weeknight snack.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoons pickled jalapenos, finely chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika, plus more for garnish
  • ¼ teaspoon garlic powder (optional)
  • Salt and black pepper to taste
  • 2 slices bacon, cooked until crispy and crumbled
  • Extra pickled jalapeno slices for garnish

Instructions

  1. Boil the eggs: Place 6 eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes. Prepare a large bowl of ice water.
  2. Shock the eggs: After 12 minutes, use a slotted spoon to transfer the eggs immediately to the ice water bath. Let sit for at least 5 minutes.
  3. Peel and halve the eggs: Gently tap each egg on the counter to crack the shell, then peel under running cold water. Pat dry. Slice each egg in half lengthwise. Pop the yolks out into a small mixing bowl. Arrange the egg white halves on a serving platter.
  4. Cook the bacon: While the eggs are cooling, cook 2 slices of bacon in a small skillet over medium heat until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside.
  5. Make the filling: To the bowl with the egg yolks, add the softened cream cheese, mayonnaise, chopped pickled jalapenos, Dijon mustard, smoked paprika, and garlic powder. Mash everything together with a fork until smooth and well combined. Taste and add a tiny pinch of salt and a crack of black pepper if needed.
  6. Fill the eggs: Spoon the filling into a piping bag or a sturdy zip-top bag. If using a zip-top bag, snip off a small corner (about ½ inch). Pipe the filling generously into each egg white half.
  7. Garnish and serve: Sprinkle the crumbled bacon evenly over the filled eggs. Top each one with a small slice of pickled jalapeno. Give them a final light dusting of smoked paprika. Serve immediately, or refrigerate for up to an hour before serving.

Notes

Use older eggs (a week or two old) for easier peeling. Make sure cream cheese is softened to room temperature for a smooth filling. For a milder version, use pickled banana peppers instead of jalapenos. The flavors meld and improve after a few hours in the fridge. Store leftovers in an airtight container for up to 2 days.

Nutrition

Keywords: deviled eggs, jalapeno popper, smoky, appetizer, party food, game day, easy recipe, gluten-free, low-carb

Find it online: https://ovenmila.com/quick-smoky-jalapeno-popper-deviled-eggs-best-easy-recipe/