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Jalapeno Popper Deviled Eggs
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5 from 2 votes

Jalapeno Popper Deviled Eggs

Servings 20


  • 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.