Jalapeño Popper Deviled Eggs

Jalapeño Popper Deviled Eggs

Instructions

1. Boil the Eggs:

   • Place the eggs in a medium saucepan and cover them with water.
   • Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
   • Remove the eggs and transfer them to an ice bath to cool completely. Peel the eggs once cooled.

2. Prepare the Filling:

   • Slice the eggs in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl.
   • Add the cream cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper to the yolks. Mash until smooth.
   • Stir in the diced jalapeño and half of the crumbled bacon.

3. Fill the Egg Whites:

   • Spoon or pipe the filling mixture into the hollowed egg whites. Use a piping bag or zip-top bag with the corner cut for a neat presentation.

4. Garnish and Serve:

   • Sprinkle the deviled eggs with paprika and the remaining bacon bits. For an extra kick, top with a thin slice of jalapeño.
   • Chill in the refrigerator for at least 15 minutes before serving.

Conclusion

Jalapeño Popper Deviled Eggs offer the perfect balance of creamy, smoky, and spicy flavors in a bite-sized treat. They’re an easy yet impressive appetizer that’s bound to be a hit at any event. Whether served as a party snack or enjoyed during a family dinner, these deviled eggs are sure to leave everyone asking for the recipe.