These Jalapeño Popper Deviled Eggs take the classic deviled egg to the next level with creamy cheese and a touch of heat. I love how the cream cheese adds richness, the cheddar gives a bit of sharpness, and the jalapeños bring a satisfying kick. They’re perfect for gatherings, picnics, or anytime I want a quick and flavorful appetizer.
Why You’ll Love This Recipe
I enjoy this recipe because it’s both creamy and spicy, yet easy to prepare. The flavors remind me of jalapeño poppers, but in a lighter, bite-sized version. I like how I can make them ahead of time, and they always look beautiful and impressive on the table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 large eggs
1/4 cup cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons pickled jalapeños, chopped
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons chopped green onions for garnish
Directions
I begin by placing the 6 large eggs in a saucepan and covering them with cold water. I bring the water to a boil over medium-high heat. Once boiling, I cover the pan, remove it from the heat, and let the eggs sit for 12 to 15 minutes.
I transfer the eggs to an ice bath and let them cool for a few minutes before peeling.
Once peeled, I slice each egg in half lengthwise and remove the yolks, placing them in a small bowl.
I add 1/4 cup softened cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons chopped pickled jalapeños, 1/4 teaspoon garlic powder, and a pinch of salt and pepper to the yolks. I mash everything together until smooth and creamy.
I spoon or pipe the filling back into the egg white halves.
I sprinkle 1/4 cup shredded cheddar cheese evenly over the filled eggs.
I garnish with 2 tablespoons of chopped green onions for a fresh finish.
I serve immediately or refrigerate until I’m ready to enjoy them.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: About 120 kcal per serving
Variations
Sometimes I use fresh jalapeños instead of pickled ones for a sharper flavor. When I want a milder version, I remove the seeds from the jalapeños before chopping. I’ve also tried adding a small squeeze of lime juice to the filling for a hint of brightness, or topping the eggs with a touch of smoked paprika for color and extra depth.
Storage/Reheating
I store the deviled eggs in an airtight container in the refrigerator for up to 2 days. I avoid freezing them since the filling doesn’t hold up well after thawing. If I make them ahead, I like to fill the eggs just before serving so they stay fresh and creamy.
FAQs
How can I make these less spicy?
I use fewer jalapeños or remove the seeds to reduce the heat.
Can I prepare them ahead of time?
Yes, I make the filling in advance and keep it in the fridge. When ready to serve, I fill the eggs and garnish them.
Can I use fresh jalapeños instead of pickled ones?
Yes, I chop them finely and use them raw for a crisp, fresh spice.
What can I substitute for cream cheese?
I sometimes use Greek yogurt for a lighter texture or mashed avocado for a creamy twist.
How long can they sit out safely?
I don’t let them sit out for more than 2 hours at room temperature to keep them fresh and safe to eat.
Conclusion
I find these Jalapeño Popper Deviled Eggs irresistibly creamy, tangy, and just the right amount of spicy. They’re simple to make, quick to prepare, and always a hit whenever I serve them. This recipe transforms a familiar classic into something new and exciting that always disappears fast from the plate.
Creamy, spicy, and packed with flavor, these Jalapeño Popper Deviled Eggs combine classic deviled egg richness with jalapeño heat and cheesy goodness—perfect for gatherings or quick snacks.
Ingredients
6 large eggs
1/4 cup cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons pickled jalapeños, chopped
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons chopped green onions (for garnish)
Instructions
Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12–15 minutes. Then transfer to an ice bath and cool.
Peel the eggs, slice in half lengthwise, and remove yolks into a bowl.
Add cream cheese, mayonnaise, Dijon mustard, chopped jalapeños, garlic powder, salt, and pepper to the yolks. Mash until smooth and creamy.
Spoon or pipe the filling into the egg white halves.
Top with shredded cheddar cheese and garnish with chopped green onions.
Serve immediately or refrigerate until ready to enjoy.
Notes
Use fresh jalapeños for a sharper, crisper heat.
Remove jalapeño seeds for a milder flavor.
Add a splash of lime juice to brighten the filling.
Top with smoked paprika for color and depth.
Make filling ahead, but fill eggs just before serving for best texture.
