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Jalapeno Popper Deviled Eggs

Jalapeno Popper Deviled Eggs are flavored with cream cheese, jalapenos, and bacon and make a fantastic appetizer for Easter.

Jalapeno Popper Deviled Eggs

Deviled Eggs are one of my very favorite foods. It’s hard to resist that creamy center and food is so much more fun when you can pick it up and eat it with your fingers. I love playing with different Deviled Egg flavor combinations. You really can’t go wrong with plain deviled eggs, but I also love these Crab Deviled Eggs and Red Pepper Jelly and Bacon Deviled Eggs.

Jalapeno Popper Deviled Eggs


Jalapeno Popper Deviled Eggs are perfect for when you want deviled eggs with a little kick. I use fresh jalapenos that I mince and cook briefly in the grease that is leftover from frying the bacon, along with a little garlic. That way they are not crunchy when you bite into them and they pick up some bacon flavor.

Instead of fresh jalapenos you could use pickled jalapenos if you like the flavor.

Jalapeno Popper Deviled Eggs


Jalapeno Popper Deviled Eggs


Jalapeno Popper Deviled Eggs

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Watch the short video below to see how easy this recipe is to make.

Jalapeno Popper Deviled Eggs

Jalapeno Popper Deviled Eggs



  • 6 slices bacon, chopped
  • 1 jalapeno, seeded and chopped
  • 1 garlic clove, minced
  • 10 hard boiled eggs
  • 3 ounces cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon apple cider vinegar
  • pinch of salt
  • pinch of cayenne pepper
  • 1 jalapeno thinly sliced


  • Cook bacon in a nonstick skillet until crispy. Remove with a slotted spoon and set aside.
  • Discard all but 1/2 tablespoon bacon grease. Add chopped jalapeno and minced garlic to bacon grease and cook for 1 to 2 minutes.
  • Cut eggs in half and remove egg yolks. Place egg yolks in a medium bowl with cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, salt and cayenne. Use a fork to mash the egg yolks up well and mix them together with the other ingredients until smooth.
  • Stir in jalapeno and garlic.
  • Set aside about 1/4 of the bacon and mix the rest into the egg yolk mixture..
  • Evenly spoon the egg yolk mixture into the egg whites.
  • Garnish eggs with remaining bacon and jalapeno slices.

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15 thoughts on “Jalapeno Popper Deviled Eggs”

  1. This is my go-to deviled egg recipe! It’s good and not too time consuming. I save bacon grease for cooking so I can cheat a bit using bagged bacon bits and still have bacon grease to cook my garlic and peppers down. Everyone always loves these!

  2. Denise Anderson

    These are delicious. I will only be making these deviled eggs from now on. I did do 1 thing different from the original recipe. I had pickled jalapenos and used that instead of fresh and omitted the ACV. Thanks for a great recipe.

  3. These came out delicious. I only had pickled jalapeños (30g) and I used thick cut bacon. When I make them again I’m going to add a little more cayenne because I really like spicy.

  4. I made this recipe for something different and I was not a fan of the cream cheese mixed in. It wasn’t a good combination of ingredients.

  5. Linda Hargrave

    These will be my go to deviled eggs from now on. So good. Glad I came upon your recipe. Thanks!!

  6. We made these for my daughter’s baby shower and people loved them! Such a perfect flavor combination!

  7. Gayle @ Pumpkin 'N Spice

    Deviled eggs are one of my favorite appetizers, too! And I think I would devour this version in no time. Love the spiciness, Christin! And they’re so pretty, too!

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