Description
Upgrade your appetizer game with these Loaded Jalapeño Popper Deviled Eggs with Beef Bacon! A perfect blend of creamy, spicy, and savory flavors, these bite-sized treats are sure to impress your guests.
Ingredients
Scale
- 6 large Hard-Boiled Eggs
- 1/2 cup Mayonnaise
- 4 oz Cream Cheese, softened
- 2 Fresh Jalapeños, minced and sliced
- 4 slices Beef Bacon, cooked and crumbled
- 1/2 cup Shredded Cheddar Cheese
- 2 Green Onions (Scallions), chopped
- Salt, to taste
- Black Pepper, to taste
- Garlic Powder, to taste
- Smoked Paprika, optional
Instructions
- Start by hard-boiling your eggs. Place them in a pot with cold water, bring to a rolling boil, then immediately turn off the heat, cover, and let them sit for 10-12 minutes. Immediately transfer the eggs to an ice bath; this stops cooking and helps with easy peeling. Peel once cool.
- While the eggs chill, cook your beef bacon in a skillet over medium heat until it's wonderfully crispy. Transfer the cooked beef bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cool.
- Slice off the stem end of the jalapeños, then halve them. Scoop out seeds and membranes (to control heat). Finely mince about half of the jalapeño halves for the filling, and thinly slice the remaining halves for garnish. Finely chop your green onions, reserving a small amount for garnish.
- Carefully slice each peeled hard-boiled egg in half lengthwise. Gently scoop out the yolks into a medium-sized mixing bowl, and place the egg white halves on a serving platter.
- To the bowl with the yolks, add the mayonnaise, softened cream cheese, minced jalapeños, about two-thirds of the crumbled beef bacon, shredded cheddar cheese, and most of the chopped green onions. Season generously with salt, black pepper, and garlic powder.
- Using a fork, mash the ingredients together until well combined and mostly smooth. Taste the filling and adjust seasonings to your preference.
- Spoon the filling back into the egg white halves. For a more professional and elegant look, use a piping bag fitted with a star tip to create generous swirls.
- Once all egg whites are filled, sprinkle the remaining crumbled beef bacon over the top of each deviled egg. Add a thin slice of jalapeño to the center, and finish with a sprinkle of the reserved chopped green onions. Cover lightly and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Boiling and Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: For a lighter filling, substitute half of the mayonnaise with plain Greek yogurt. Ensure the beef bacon is crispy for the best texture contrast. Adjust the spice level by removing seeds from jalapeños or adding cayenne pepper for more heat.