Jalapeño Popper Deviled Eggs
A tasty twist on a classic, these Jalapeño Popper Deviled Eggs are filled with smoky bacon, creamy goodness, and a kick of jalapeño heat. They’re a delicious way to add some spice to your next gathering!
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❤️ Why You’ll Love This Jalapeño Deviled Eggs Recipe
- Classic jalapeño popper flavor
- Hard boiled eggs
- Stuffed with creamy filling
- Pickled jalapeño peppers and crispy bacon
- Easy Keto appetizer
Deviled eggs are always a potluck favorite, but these Jalapeño Popper Deviled Eggs take things to the next level. They’re loaded with all the flavors you love from jalapeño poppers…creamy cheese, crispy bacon, and just the right amount of heat from both pickled and fresh jalapeños. The combination of textures and flavors are simply irresistible.
These deviled eggs are easy to whip up and perfect for any occasion, whether you’re hosting a holiday dinner or bringing a dish to share. Plus, the garnish of bacon and jalapeño slices adds a beautiful pop of color. With their bold jalapeño popper flavors, they’re sure to be the star of any appetizer spread.
If you just can’t get enough deviled egg goodness, make sure you check out these Buffalo Deviled Eggs and these classic Dill Pickle Deviled Eggs.
🛒 Ingredients for Jalapeño Popper Deviled Eggs
- Eggs
- Bacon
- Mayonnaise
- Cream cheese
- Jalapeño peppers
- Chives
- Garlic salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Keto Deviled Eggs
How to Hard Boil the Eggs
Add the eggs to a saucepan, with just enough cold water to cover them. Pour in a splash of white vinegar and a healthy pinch of salt.
Set your burner to high and bring a boil. Once boiling, turn down the heat to a simmer and set your timer for exactly 10 minutes. After the 10 minutes, transfer the eggs to a bowl with cold water and leave them in there for another 10 minutes before peeling.
To peel, crack the egg on a solid surface, then gently roll it, cracking the shell all over then peel.
To Make the Deviled Eggs
Slice each egg in half, lengthwise and scoop out the yolk. Add the yolks to a mixing bowl and keep the egg whites on your cutting board.
In the bowl with the yolks, add in the cream cheese, mayonnaise, garlic salt, pepper, scallions, 3 pieces of the cooled bacon crumbles (reserve 1 piece for garnish), pickled jalapeños and the juice.
Mix until well combined.
Fill each egg white with some of the mixture and chill in the fridge until you are ready to serve. Then garnish with a slice of fresh jalapeño pepper and the reserved crumbled bacon on top.
☑️ Storage Instructions
To store your Jalapeño Popper Deviled Eggs, place them in a single layer in a deviled egg keeper or an airtight container. They’ll stay fresh in the fridge for about 3-4 days. If you’re making them ahead of time, it’s best to wait to garnish them with the bacon and fresh jalapeño slices until just before serving.
🍴 What to Serve with Jalapeno Deviled Eggs
Deviled eggs go with just about anything. They make the perfect side dish for any of your favorite main dishes! If you’re keeping it low carb, here are some great options:
- Pork Chops with Bacon Mushroom Gravy
- Slow Cooker Turkey Breast
- Air Fryer Salmon
- Lemon Chicken
- Keto Meatloaf
- Slow Cooker Tuscan Chicken
💡 Tips for Making Deviled Eggs
- Smooth filling: Make sure the cream cheese is fully softened before mixing it with the other ingredients. This ensures a smooth and creamy filling that’s easy to pipe or spoon into the egg whites.
- Control the heat: For a milder version, remove the seeds from the fresh jalapeños before garnishing with them.
- Garnish last minute: For the best texture and presentation, wait to add the bacon and fresh jalapeño slices until just before serving. This keeps everything crisp and fresh.
🔄 Substitutions and Additions
- Cheese: Add extra cheesy goodness by mixing in finely sharp cheddar or pepper jack.
- Spicy kick: If you love heat, add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.
- Extra crunch: Mix in some finely chopped celery or red onion for added crunch.
- Herbs: Substitute or add fresh herbs like cilantro or dill for a different flavor profile that complements the jalapeños.
- Protein add-in: For a heartier option, mix in some finely chopped cooked shrimp, smoked salmon or shredded chicken with the filling.
Can I Make These Eggs In Advance?
Deviled eggs are best immediately after they are made, but they will stay fresh for up to four days in an airtight container or egg storage container.
Why Add Vinegar to the Boiling Water?
Adding vinegar to the boiling water when cooking eggs can make peeling easier by softening the eggshells slightly, which is especially helpful with fresh eggs. It also helps if an egg cracks while cooking, as the vinegar causes the egg whites to coagulate faster, preventing them from leaking out of the shell.
Why Are Deviled Eggs Good For Keto?
Deviled eggs are great for keto because they’re low in carbs and high in protein and healthy fats. The creamy filling made with mayonnaise and eggs fits perfectly into a Keto and low-carb diets. Plus, they’re easy to make and can be customized with various Keto-friendly ingredients, making them a versatile option for a side dish or snack.
What Can I Do If My Filling is Too Runny?
If your filling mixture is too runny, try adding more cream cheese. You can also chill the filling mixture in the fridge for a bit before adding it to the egg whites.
🍽️ More Tasty Appetizer Recipes
- Garlic Butter Steak Bites
- Everything Bagel Dip
- Keto Crab Cakes
- Garlic Parmesan Chicken Wings
- Keto Coconut Shrimp
- Spinach Artichoke Stuffed Mushrooms
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Jalapeño Popper Deviled Eggs
Ingredients
- 8 whole eggs
- 4 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/4 cup cream cheese, softened
- 2 tablespoons pickled jalapeño peppers, chopped
- 1 tablespoon fresh chives, chopped
- 2 teaspoons pickled jalapeño pepper juice
- 1 fresh jalapeño pepper, sliced (for garnish)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Instructions
How to Hard Boil the Eggs
- Add the eggs to a saucepan, with just enough cold water to cover them. Pour in a splash of white vinegar and a healthy pinch of salt.
- Set your burner to high and bring a boil. Once boiling, turn down the heat to a simmer and set your timer for exactly 10 minutes. After the 10 minutes, transfer the eggs to a bowl with cold water and leave them in there for another 10 minutes before peeling.
- To peel, crack the egg on a solid surface, the gently roll it, cracking the shell all over then peel.
To Make the Deviled Eggs
- Slice each egg in half, lengthwise and scoop out the yolk. Add the yolks to a mixing bowl and keep the egg whites on your cutting board.
- In the bowl with the yolks, add in the cream cheese, mayonnaise, garlic salt, pepper, scallions, 3 pieces of the cooled bacon crumbles (reserve 1 piece for garnish), pickled jalapeños and the juice.
- Mix until well combined.
- Fill each egg white with some of the mixture and chill in the fridge until you are ready to serve. Then garnish with a slice of fresh jalapeño pepper and the reserved crumbed bacon on top.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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