I always make a tray of Deviled eggs for Easter, and I’m always looking for new ways to spice things up. These jalapeno popper-inspired deviled eggs quite literally spice things up with fresh jalapeno peppers, cheese, and bacon. They’re quick and easy to make and the taste is just divine!
What’s in This Jalapeno Deviled Eggs Recipe?
Eggs: You’ll need a dozen large eggs for this recipe. I’ll show you my favorite way to hard-boil them in the recipe card. Bacon: Adds delicious umami flavor to these eggs. I recommend crumbling and cooking it ahead of time. Jalapenos: Add spice to these eggs. I like to add it to the filling and save a little for the topping so people know these eggs are spicy! Garlic: Enhances the savory flavor of the eggs. Mayonnaise: Makes the filling rich and creamy. Mustard: Dijon mustard adds a touch of tanginess to the filling. Smoked Paprika: Adds smokiness to the filling. Cheese: Use your favorite! I recommend Colby jack, pepper jack, or cheddar!
How to Store
Store leftover jalapeno deviled eggs in an airtight container in the refrigerator for up to 2 days. I recommend serving them chilled straight from the fridge.
Serving Suggestions
These jalapeno popper deviled eggs are one of my favorite appetizers to serve alongside Easter brunch. They taste great with everything from eggs benedict to pineapple ham!
