Jalapeño Popper Deviled Eggs
A delicious twist on the classic deviled egg, filled with creamy mayonnaise, spicy jalapeños, and crispy bacon for a flavorful appetizer.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs, halved
- 1/4 cup mayonnaise
- 1 tsp mustard
- 1 piece jalapeño, minced
- 2 tbsp bacon bits
- to taste Paprika for garnish
Instructions
Preparation
- Boil the eggs by placing them in a pot and covering with water. Bring to a boil and let them simmer for about 10-12 minutes. Cool under cold running water.
- Carefully peel the hard-boiled eggs and slice them in half. Remove the yolks and place them in a mixing bowl.
- Mash the egg yolks with mayonnaise, mustard, minced jalapeño, and bacon bits until smooth and creamy.
- Spoon the yolk mixture back into the halved egg whites, filling them generously.
- Sprinkle paprika over the top for garnish.
- Arrange on a platter and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze filled egg whites by placing them in a single layer on a baking sheet and then transferring to a freezer-safe bag. Thaw in the fridge overnight before serving.