Jalapeño Popper Deviled Eggs


    Jalapeño Popper Deviled Eggs

    By Karaline Stark Published: April 1, 2018

    • Yield: 24 Servings
    • Prep: 20 mins
    • Cook: :08 min
    • Ready In: 20 mins

    With crunchy bacon and spicy jalapenos, these will be the most flavorful deviled eggs on your appetizer spread.



    1. 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.
    2. 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.
    3. Recipe from Better Homes and Gardens, find the original here: https://www.bhg.com/recipe/jalapeno-popper-deviled-eggs/

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