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Jalapeño Popper Deviled Eggs

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Carly Terrell | United Cooperative Services

To make these eggs particularly devilish, Terrell does not seed the chopped jalapeño (but you can trim the seeds for a less intense fire). She suggests discarding two of the yolks, but using all of them creates a rich and creamy filling.

6 hard-boiled eggs
3 heaping tablespoons softened cream cheese
2 tablespoons mayonnaise
3 strips cooked bacon, crumbled
1 jalapeño pepper, finely chopped
Pinch salt
Pinch ground black pepper

Garnish

1 jalapeño pepper, thinly sliced
1 strip cooked bacon, crumbled

1. Peel the hard-boiled eggs. Slice each egg in half lengthwise and carefully scoop out the yolk. Arrange the egg whites onto a serving tray and set aside.

2. Place yolks in a mixing bowl. Add cream cheese, mayonnaise, crumbled bacon, jalapeño, salt and pepper. Using a fork, stir the mixture until well-blended and creamy.

3. Spoon the filling into the egg whites or transfer the yolk mixture to a pastry bag (or a plastic bag with a small tip cut off the corner) and pipe into the egg white.

4. Garnish each egg with a thin slice of jalapeño and a bit of bacon. Serve immediately or cover with plastic wrap and refrigerate until party time.

Makes 12.

Cook’s Tip

To hard-boil eggs with perfectly creamy yolks, bring a saucepan of water to a boil, gently add eggs and simmer for 10 minutes. Drain and rinse in cold water.

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