Loaded Deviled Eggs with Bacon and Jalapeño

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Pro Tip: To get perfectly centered yolks and easy-to-peel shells, use eggs that are a week old instead of fresh off the farm, and never skip the 10-minute ice bath treatment!

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Loaded Jalapeño Popper Deviled Eggs with Bacon

Creamy, Smoky, and Perfectly Spicy Bites

★★★★★ 4.9 from 78 reviews

Prep15m

Cook22m

Total37m

Yield24 Serv

LevelEasy

Ingredients

• 12 large eggs
• As req. water (for boiling)
• As req. ice (for ice bath)
• 4 oz cream cheese, softened
• 1/4 cup mayonnaise
• 2 tsp Dijon mustard
• 1/2 cup shredded sharp cheddar cheese
• 2–3 tbsp finely diced fresh jalapeño
• 1/4 tsp garlic powder
• To taste salt and black pepper
• 6 slices thick-cut bacon, crumbled
• 2 tbsp chopped fresh chives
• Optional extra jalapeño or paprika

Instructions

1

Place eggs in a single layer in a large saucepan. Add enough water to cover by one inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 12 minutes.

2

Immediately transfer eggs to a bowl filled with ice water. Let sit for at least 10 minutes. Gently tap each egg on the counter and peel under running water.

3

Carefully slice eggs in half lengthwise. Pop out the yolks and place them in a mixing bowl. Arrange whites on your serving platter.

4

Mash yolks with a fork or potato masher until fine. Add cream cheese, mayonnaise, Dijon mustard, cheddar cheese, diced jalapeño, garlic powder, salt, and pepper. Mix until creamy and smooth. Taste and adjust seasoning.

5

Spoon or pipe filling into each egg white. Fill generously.

6

Sprinkle each egg with crumbled bacon, chopped chives or green onion, and extra jalapeño or paprika if desired.

7

Refrigerate eggs for at least 30 minutes before serving for best flavor.

Frequently Asked Questions

How can I control the heat level in this Loaded Deviled Eggs Recipe? To keep the mixture mild but flavorful, ensure you completely scrape out the interior white ribs and seeds from the jalapeño before dicing. If you want a genuinely spicy kick to match your Deviled Eggs With Bacon And Jalapeno presentation, leave a few seeds in the yolk filling or use serrano peppers instead. Can I prepare this Loaded Deviled Eggs Recipe Best option ahead of time? Yes! You can hard-boil and slice the eggs, mix the yolk filling, and store them separately in airtight containers up to 24 hours in advance. For the absolute best results, pipe the filling into your Loaded Deviled Eggs and add the crispy bacon toppings a few hours before your event so the bacon stays perfectly crunchy. What makes this filling distinct from standard Recipes With Boiled Eggs? Unlike a basic mustard and mayonnaise base, this configuration integrates softened cream cheese and sharp shredded cheddar. This extra addition mirrors the richness of a real baked jalapeño popper, delivering a structure that holds up beautifully on a party platter when showcasing your favorite Deviled Eggs Ideas.