Jalapeno Popper Deviled Eggs
Deviled Eggs are like the ultimate warm weather appetizer, I love having them in the spring and summer. So easy and usually a crowd pleaser and I thought, how can we make them even better? Mash up with another favorite, Jalapeno Poppers! These are spicy, bacon-y (it’s a word, swearsies), creamy, and so satisfying. The best thing is they can be an appetizer, a snack, or even breakfast. They are already gluten free and low carb/Keto, and you can make them vegetarian and dairy free easily. So whip some up for Labor day coming up or for watching a game on the tv.
Jalapeno Popper Deviled Eggs
2-3 jalapenos, seeds and membranes removed and finely diced
4 strips bacon, diced (plant based for vegetarians)
12 eggs, hard boiled and peeled
2 oz cream cheese, room temperature (vegan for dairy free)
1/4 cup shredded cheddar cheese (vegan for dairy free)
3 Tablespoons mayonnaise
1 Tablespoon Onion Ranch Seasoning
1 teaspoon apple cider vinegar
- Heat a skillet to medium heat and add the bacon and jalapenos. Cook until the bacon is crispy and the jalapenos are browned. Remove from the pan and let drain on a paper towel lined plate.
- Cut your hard boiled eggs in half and in a bowl or food processor, carefully pop out the yolk. Place the whites on a tray or plate.
- Add the bacon and jalapenos to the processor or bowl, along with the remaining ingredients. Pulse or whip the yolk mixture until creamy and combined.
- Pipe the mixture into the egg half and serve. I use a plastic bag with the corner cut off and use that as my piping bag. Keep it in the fridge until ready to serve.
A simple lineup, pretty much everything you need for both deviled eggs and poppers, now to mash it!
Bacon and jalapenos. You can put them in at the same time or start with the bacon, getting it a little cooked before adding the jalapenos. Doing this makes the jalapeno heat a little more tame and a richer flavor.
Just look at that crispy goodness! Scoop it out and let drain on a paper towel.
Now grab your eggs and pop out those yolks and then gather the rest of your ingredients.
Add that bacon and jalapeno to the mix and get mixing! Leave a little bacon and jalapeno
I just mixed it in a bowl with a spoon, I like my filling a little chunky. Like my cats…
Oooh creamy
Here’s a tip, put a plastic bag in a short glass and fold over the sides. That way, you can scoop in your filling without a big mess. then you just pull up the sides and zip it closed!
All the filling is in there and we are ready
Close it up and cut off the corner and bam, a cheapo piping bag anyone can make.
And fill ‘em up! and sprinkle with some of those bacon and jalapeno bits so everyone knows what is happening in these lovelies.
