Jalapeno Popper Deviled Eggs
The most heavenly deviled egg ever with all the flavors of a jalapeno popper!
I have always wanted to make a twist on traditional deviled eggs and jalapeno popper naturally had to be the first kind. It's only my second time making deviled eggs and I had some bumps in the road to say the least. I did make it with 12 hard boiled eggs in the end though and that's all that matters, right?! I had one egg after I finished making them and it is literally the most heavenly deviled egg I've ever had. It was everything I had ever thought I could want in a deviled egg. I apparently was not the only one who thought that. I took one of these and one of my mom-in-law's amazing regular deviled eggs my first time through the Thanksgiving food line. I went back and none of the jalapeno popper deviled eggs were left. Such a huge compliment, but such a huge bummer. I'm sure I could have eaten half a dozen of them!
What you need:
12 eggs
4 Tbsp. mayonnaise
6 Tbsp. cream cheese, softened
3/4 cup shredded cheddar jack cheese
1/3 cup pickled jalapenos, diced
1 package real bacon bits
Hot sauce (optional)
Directions:
In a saucepan, cover your dozen eggs with an inch or two of water. Bring to a boil over medium to medium high heat. Remove the saucepan from the heat and cover your pan. Let sit for 15 to 20 minutes.
Remove shells from eggs - I do this under cold water because it's a little easier.
Cut the eggs in half lengthwise and remove the yolks into a separate bowl.
Mash the yolks a little. Then mix in mayonnaise, cream cheese, cheddar jack cheese, jalapenos, and half the package of bacon bits. For more heat, add some drops of hot sauce.
Spoon mixture into halved eggs and top with additional bacon bits for garnish.
Makes 24 deviled eggs.
Recipe from SteakNPotatoesKindaGurl
Originally posted on Fantastical Sharing of Recipes on November 29, 2015
