Name: Jalapeño Popper Deviled Eggs
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: Hard-boiled eggs; Cream cheese, softened; Mayonnaise; Dijon mustard; Pickled jalapeños, finely chopped; Shredded cheddar cheese; Garlic powder; Salt and pepper to taste; Fresh chives or green onions for garnish

These Jalapeño Popper Deviled Eggs are a spicy, creamy twist on a classic appetizer. I love how they bring together the bold flavors of jalapeño poppers with the smooth richness of deviled eggs, creating a perfect bite-sized snack that’s full of flavor.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick and easy to make, yet delivers a delicious mix of creamy, tangy, and spicy flavors. The combination of cream cheese and cheddar gives the filling a rich texture, while the jalapeños add just the right amount of heat. They always make a great addition to any gathering or casual snack time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs
Cream cheese, softened
Mayonnaise
Dijon mustard
Pickled jalapeños, finely chopped
Shredded cheddar cheese
Garlic powder
Salt and pepper to taste
Fresh chives or green onions for garnish

Directions

I slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
In a bowl, I mash the yolks together with cream cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
I fold in the chopped jalapeños and shredded cheddar cheese until everything is well combined.
I spoon or pipe the mixture back into the egg whites.
I garnish each egg half with a sprinkle of fresh chives or a small slice of jalapeño.

Servings and timing

This recipe yields about 12 deviled egg halves, enough for 6 servings as an appetizer.
Prep time is approximately 15 minutes if the eggs are already boiled. Starting from raw eggs, I allow about 30 minutes total including boiling and cooling.

Variations

I use fresh jalapeños instead of pickled for a crisper, more intense heat.
Adding a pinch of smoked paprika or a few drops of hot sauce amps up the flavor.
For a lighter version, I reduce the cream cheese and add a bit of Greek yogurt.
To add texture, I sprinkle crushed tortilla chips on top for a crunchy finish.

Storage/reheating

Leftover deviled eggs keep well in an airtight container in the fridge for up to 2 days.
Before serving again, I let them sit at room temperature for about 10 to 15 minutes. I don’t reheat deviled eggs since they’re best enjoyed cold or slightly chilled.

FAQs

How spicy are these deviled eggs?

The heat level depends on the amount and type of jalapeños I use. Pickled jalapeños are milder, while fresh ones bring more spice.

Can these be prepared ahead of time?

Yes, I often prepare them a day in advance, storing the filling and egg whites separately until ready to assemble.

Can I use canned jalapeños?

Yes, canned or jarred jalapeños work well as long as they are finely chopped.

What’s the best method to hard boil eggs?

I place the eggs in cold water, bring to a boil, then cover and remove from heat, letting them sit for 12 minutes. Afterward, I transfer them to an ice bath for easy peeling.

Can I freeze deviled eggs?

Freezing isn’t recommended because the texture of the egg whites changes and the filling becomes watery.

Conclusion

Jalapeño Popper Deviled Eggs combine creamy, cheesy filling with a spicy kick, making them a flavorful and easy appetizer I always enjoy. They’re perfect for parties, casual get-togethers, or whenever I want a tasty, bold snack.