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Cozy Smoky Jalapeno Popper Deviled Eggs

Smoky Jalapeno Popper Deviled Eggs - featured image
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These deviled eggs take the classic appetizer to a new level with smoky heat and creamy jalapeno popper filling. Perfect for game day or cozy nights, they’re quick, easy, and guaranteed to disappear.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon pickled jalapenos, finely chopped
  • 1 teaspoon pickling juice from the jar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1–2 drops liquid smoke (optional)
  • 2 slices bacon, cooked crisp and crumbled
  • Additional pickled jalapeno slices (for garnish)
  • A light dusting of smoked paprika (for garnish)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Cover, turn off heat, and let sit for 12 minutes. Transfer to an ice bath and chill for at least 10 minutes.
  2. Peel the eggs: Gently crack each egg and peel under cold running water. Pat dry.
  3. Cut and separate: Slice each egg in half lengthwise. Pop yolks into a small mixing bowl. Arrange whites on a serving platter.
  4. Make the filling: To the yolks, add cream cheese, mayonnaise, chopped pickled jalapenos, pickling juice, smoked paprika, garlic powder, onion powder, salt, pepper, and liquid smoke (if using). Mash with a fork until mostly smooth. Taste and adjust seasoning.
  5. Pipe the filling: Spoon filling into a piping bag or zip-top bag. Snip off a corner and pipe into each egg white half, mounding slightly.
  6. Cook the bacon: In a small skillet over medium heat, cook bacon until crispy, about 5-7 minutes. Drain on paper towels, then crumble.
  7. Garnish and serve: Sprinkle crumbled bacon over filled eggs. Top each with a jalapeno slice and a dusting of smoked paprika. Serve immediately or refrigerate for up to an hour.

Notes

For the smoothest filling, use a food processor. Let cream cheese come to room temperature to avoid lumps. If filling is too stiff, add a teaspoon of pickling juice or milk. If too loose, add more cream cheese. Deviled eggs are best eaten the day they’re made but can be stored in an airtight container in the fridge for up to 2 days. Do not microwave leftovers.

Nutrition

Keywords: deviled eggs, jalapeno popper, smoky, appetizer, game day, easy, gluten-free, keto

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