Tis the season for eggs–colored, speckled, stuffed, and deviled! With these Jalapeno Popper Deviled Eggs, a classic recipe gets a spicy makeover with plenty of crispy bacon and jalapenos!
For years, my sister in law has been the designated Deviled Egg maker in our house. They’re a constant on both our Christmas and Easter tables, and since she’s so darn good at making them, the rest of us never really bothered to get the recipe ourselves.
But considering I have a food blog without a single Deviled Egg recipe, I decided it was far past time for me to make them myself. Of course, when I asked my sister in law for her recipe, she told me she didn’t have one. She just dumps and stirs until it tastes right. I’ve found this tends to be the case with most of our beloved family recipes. Someday I’ll take the time to watch her make them and scribble some notes, but until then, I decided it was best to go outside tradition and create a deviled egg recipe that was all my own. I wanted something spicy, fun, and irresistible, and I know of nothing better to fit that description than the Jalapeno Popper.
Made with cream cheese, jalapeno slices, and crispy crumbled bacon, these deviled eggs channel all of the beloved flavors of a jalapeno popper into a bite sized deviled egg. The first time I made them, I placed them shyly on our church potluck table, only to go back 10 minutes later and discover they were all gone. Apparently people go nuts for bacon and eggs (<<No surprise there!). Because of the rave reviews, I made them again later in the week for a smaller group of people, and, lo and behold, they disappeared almost as quickly as the first time.
This season, deviled eggs will be popping up on holiday tables all over the country, but there’s a good chance those eggs will be coming from right here in Ohio. Ohio is the 2nd egg producing state in the country, producing more than 7 billion eggs each year.
Last year, I had the chance to visit several Ohio egg farms and trace the egg all the way from the chicken to our plates. I learned so much, and highly recommend taking a virtual online tour of the Weaver farm to get a taste of the experience for yourself. While we were learning (and eating) our way through Ohio’s farms, I was also able to learn some tips for hardboiling eggs. I hope these will make your Easter egg adventure a little easier.
1. Start with old eggs. Of course, I don’t mean stale eggs, but eggs that have been in your fridge for one to two weeks will peel MUCH easier than fresh eggs.
2. Place the eggs in a single layer in a large pot then cover them with cold water. Bring the water to a boil then immediately remove from heat, cover the pot, and allow the eggs to cook for 10-12 minutes. I’ve found this minimizes the chances of overcooking and getting a green ring on the yolk of your eggs. If you do get the dreaded green ring, there’s no need to fret. It’s totally harmless!
3. Once the eggs are done, immediately place them in a bowl of ice cold water.
4. To peel, gently tap the egg on a hard surface until it’s cracked all over. Roll the egg between your hands to loosen the shell, then peel under running water.
5. Store your hardboiled eggs in the fridge for up to a week, and when you’re ready, making these Jalapeno Popper Deviled Eggs will be a breeze!
These eggs are the perfect accompaniment to an Easter spread, but they would also make a great appetizer for March Madness. Trust me, the guys really go crazy for these! And since eggs have 13 essential vitamins and minerals and the highest quality protein, you can feel good about indulging in these special treats.
If you’d like to learn more about Ohio egg production, I encourage you to check out the Ohio Poultry Association’s website, and follow them on Facebook, Instagram, and YouTube, where they share great recipes, instructional videos, and tips for all things eggs! Also, save the date for March 25th when several blogger friends and the Ohio Poultry Association will be hosting an #OhioEggRoll Twitter party. We’ll be sharing our favorite Easter recipes, tips for cooking the perfect egg, and lots of prizes. I hope to chat with you there!
- 12 eggs
- ⅓ cup mayonnaise
- 2 ounces cream cheese, softened
- 1 Tablespoon white vinegar
- 1 teaspoon brown sugar
- Salt and pepper
- 3 jalapenos
- 2 green onions, chopped
- 6 slices bacon, cooked and crumbled
- Place the eggs in a large pot in a single layer. Cover with 2 inches of cold water. Place on a burner over high heat and bring to a rolling boil. Remove from heat, cover, and allow eggs to cook for 10-12 minutes. I usually sacrifice one egg at the 10 minute mark to check for doneness. Remove an egg with a slotted spoon, crack, peel, and slice open to make sure the egg is cooked through.
- Remove the eggs from the pot and submerge in cold water. Peel the eggs (I find it's easiest to do this by cracking all over and running under water while peeling).
- Slice the eggs in half and remove the yolks into a bowl. Add the mayonnaise and cream cheese to the bowl and mash until most of the lumps are the removed. Stir in vinegar and brown sugar. Season with salt and pepper to taste.
- Seed and dice one of the jalapenos and add it to the egg filling. Finely chop one of the green onions and stir it into the filling as well.
- Use a small cookie scoop or spoon to divide the filling evenly among the eggs. Slice the remaining two jalapenos. Seed if desired. Place a jalapeno in each egg half, then top with crumbled bacon and remaining sliced green onion. Keep refrigerated until ready to serve.
This post is sponsored by the Ohio Poultry Association. As always, all opinions are my own.
Check out these other fabulous egg recipes from my friends!
Roasted Red Pepper and Bacon Egg Salad, by InsideBruCrew Life
Caesar Salad Dressing by Shugary Sweets
Buffalo Shrimp Deviled Eggs, by Lemons for Lulu
Southwestern Deviled Eggs by Basilmomma
Nicoise Deviled Eggs, by Jelly Toast