Crispy bacon, spicy jalapeno, and rich cream cheese come together to make these flavorful and creamy jalapeno popper deviled eggs. You won’t be able to stop at just one!
If you’re obsessed with that jalapeno popper flavor, you have to try my Jalapeno Popper Chicken that’s smothered in cheese, jalapenos, and crispy bacon. Or if you are looking for more finger foods for your party, try these Buffalo Chicken Jalapeno Poppers.
Don’t you love combining your favorite foods? This easy appetizer combines two of my personal favorites: jalapeno poppers and deviled eggs. Deviled eggs are popular because they’re super easy to make and completely customizable. This recipe, however, is a spicy twist on the plain deviled eggs recipe.
The filling is a combination of creamy egg yolks, pickled jalapenos, cream cheese, and crispy bacon. Talk about delicious! Don’t worry; they’re only mildly spicy. But you can certainly amp up the heat level with a pinch of cayenne pepper, chipotle powder, or red pepper flakes.
Jalapeno bacon deviled eggs with cream cheese are the perfect appetizer for Easter and other holidays. They’re great snacks and are easy enough to make to enjoy them for everyday occasions, too, like potlucks, cookouts, and game day get-togethers.
You can even prep them ahead of time so you don’t have to miss a minute of your party or the game.
Ingredients for Creamy Jalapeño Deviled Eggs
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Eggs — You’ll need 12 large hard-boiled eggs. Extra large eggs will work, too; you’ll just have more leftover filling.
- Mayonnaise — Mayo adds a tangy, creamy element to the yolk filling. You can sub Greek yogurt if you prefer.
- Cream Cheese — It adds richness and that classic cheesy flavor you expect with jalapeno poppers. Let it soften to room temperature for easy mixing.
- Pickled Jalapenos — I prefer pickled jalapenos because they’re milder. You can use fresh jalapenos if you prefer, though. See the tips and tricks below if you plan to use fresh ones instead.
- Pickled Jalapeno Juice — Amp up that jalapeno flavor with a little of the juice! It also makes the filling creamier.
- Dijon Mustard — Dijon is more flavorful and complex than yellow mustard, and I prefer it in deviled eggs.
- Sugar — Just a little sugar balances out all the sour and tangy notes from the other ingredients.
- Black Pepper — Just a little to add more flavor.
- Bacon — Make sure it’s really crispy so it doesn’t get soggy. Regular or thick-cut bacon works here. Crumble the bacon into small pieces.
- Fresh Jalapenos — Use fresh jalapeño to garnish the eggs before serving.
Equipment You’ll Need
To make this deviled egg recipe, you’ll need the following kitchen tools and supplies:
- cutting board
- mixing bowl
- piping bag with large round tip
- airtight container or plastic wrap
How to Make Jalapeño Popper Deviled Eggs
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Cut all the eggs in half lengthwise. Scoop out the yolks, and add them to a medium mixing bowl. Mash the yolks with a fork until they’re crumbly.
Step 2: Add the mayo, cream cheese, pickled jalapenos, jalapeno juice, Dijon mustard, sugar, and black pepper to the yolks. Stir and mash until the ingredients are completely combined and smooth.
Step 3: Add the crumbled bacon and stir it into the yolk mixture. Taste and adjust the seasoning if necessary, adding black pepper and salt to taste. You can also add other spices and seasonings here, like a pinch of cayenne pepper, chili powder, or red pepper flakes.
Step 4: Place mixture in a piping bag with a large round tip or a plastic baggie with the corner cut off to add the filling to the egg whites. Fill them with a generous amount of the filling. You’ll have some left over, but lucky you — you can make a sandwich with it!
Step 5: Garnish each deviled egg half with a jalapeño slice and more bacon crumbles, if desired. Serve immediately or keep chilled in the refrigerator until serving.
These creamy jalapeno deviled eggs are the perfect Easter appetizer. Serve them along with my easy Air Fryer Spiral Ham and Crockpot Glazed Carrots. You can find more yummy recipes and Easter side dishes at the bottom of this post.
But you don’t have to wait for a special occasion; they’re perfect for tailgating or a potluck. Make sure you keep them chilled until you’re ready to eat. Top with fresh sliced jalapenos and extra bacon bits right before serving.
Storage and Freezing
Store leftover jalapeño deviled eggs in the refrigerator in an airtight container or covered in plastic wrap for up to 3 days.
I do not recommend freezing deviled eggs.
Spicy Deviled Eggs Tips and Tricks
- Save time if you’re in a hurry by purchasing hard-boiled eggs at the store.
- To cook bacon the easiest way without grease popping everywhere, cook it in a baking sheet lined with foil or parchment paper in a 400°F oven for 15-20 minutes until crispy. You’ll never go back to pan-frying again!
- Pipe in the filling for pretty deviled eggs. If you don’t have a piping bag, just cut the corner off a plastic baggie and use that instead.
- Cold hard-boiled eggs are easier to peel. Place them in an ice bath or refrigerate them a while to cool them down after cooking.
- Peel eggs under cold water to make the shells slide off more easily.
- If you’re worried about rubbing your eyes, wear gloves while you slice the jalapeno peppers.
Additions and Variations
Add extra spice. For those who love spicy foods, amp up the heat with a little cayenne pepper, chipotle powder, or red pepper flakes added to the egg yolk mixture.
Use all fresh jalapenos. Not a fan of pickled jalapenos? Use all fresh ones instead. You may want to cook them a few minutes in the bacon grease to soften them up and add tons of flavor. Let them cool before adding to the yolk mixture.
Add more cheese. Add a couple tablespoons of finely shredded sharp cheddar cheese or pepper jack cheese to the mixture or sprinkled over the top right before serving.
Change the garnish. You can garnish the deviled eggs with green onions instead of more jalapenos if you’d like.
Jalapeno Popper Deviled Eggs Recipe FAQ
Also known as dressed eggs, stuffed eggs, or Russian eggs, deviled eggs are eggs that have been cut in half and stuffed with a mixture made using the yolks along with mayo, mustard, and a few other ingredients.
The eggs are called “deviled” because of the spices. Since spices are associated with heat, and heat is associated with the devil, the quirky name came about.
You can make these up to 2 days ahead of time, but they’re best when made and enjoyed the same day.
Yes, the egg should be cold when you’re making deviled eggs. Let the yolks cool completely before adding the mayo and other ingredients.
Eggs should be hard-boiled for deviled eggs, with the yoke completely cooked through.
Delicious Easter Recipes
Round out your Easter meal (or other holiday dinner) with these delicious recipes for your holiday table.
- Maple Pecan Glazed Ham – a truly gorgeous holiday ham
- Potato Rolls – extra soft and fluffy; perfect for any holiday meal
- Old Fashioned Potato Salad – no Easter dinner is complete without it!
- Boston Baked Beans – so delicious served alongside ham.
- Broccoli Salad – add some green veggies to your plate.
Jalapeno Popper Deviled Eggs
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- 12 large hardboiled eggs, peeled
- ½ cup mayonnaise
- ¼ cup cream cheese, softened
- 2-3 Tablespoons pickled jalapenos, chopped
- 1 Tablespoon pickled jalapeno juice
- 2 teaspoons dijon mustard
- 1 teaspoons granulated sugar
- ¼ teaspoons black pepper
- 6 slices bacon, cooked crispy and chopped
- fresh jalapenos, thinly sliced for garnish
- Cut the eggs in half lengthwise and add the yolks to a medium-sized bowl. Mash the yolks with a fork until it forms crumbles.
- Add the mayonnaise, cream cheese, pickled jalapenos, jalapeno juice, dijon mustard, sugar, and black pepper to the bowl. Stir and mash until combined and smooth.
- Add the bacon and stir it in. Taste and adjust the seasoning if necessary.
- Add the filling back to the egg whites, and fill them with a generous amount of the filling. You will have some filling left over, but that's okay.
- Garnish with a fresh jalapeno slice and more crispy bacon, if desired. Serve immediately or chill until serving.
- Filling the eggs is easier with a piping bag and a large round tip.
- To make a spicier version, add more jalapenos or sprinkle with cayenne pepper or chipotle powder.
- Spread leftover filling on crackers, make a sandwich, or use it as a dip for veggies.
- Make sure the bacon is super crispy so it doesn’t get soggy.
- Store leftovers in the fridge for up to 3 days.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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