Jalapeño Popper Deviled Eggs


    Jalapeño Popper Deviled Eggs

    With crunchy bacon and spicy jalapenos, these will be the most flavorful deviled eggs on your appetizer spread.
    Prep Time20 mins
    Total Time20 mins
    Cuisine: American
    Servings: 24


    • 1/2 cup pepper jack cheese shredded
    • 12 eggs hard cooked
    • 3 tbs Mayonnaise
    • 3 tbs cream cheese softened
    • 1 jalapeño pepper seeded, finely chopped
    • 3 tbsp greens onions sliced
    • 1 tsp Sel Magique Salt & Pepper Blend
    • 3 slices bacon crisp, crumbled


    • Preheat oven to 400F. Line a baking sheet with parchment paper. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake for 7 to 8 minutes or until bubbly and lightly golden. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper. Place cheese crisps on a wire rack; cool completely. Once cool, break cheese crisps into smaller pieces.
    • Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayo, cream cheese, jalapeno, green onions; mix well Season to taste with Sel Magique Salt and Pepper Blend. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon. Sprinkle with chili powder.
    • Recipe from Better Homes and Gardens, find the original here: https://www.bhg.com/recipe/jalapeno-popper-deviled-eggs/


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