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Smoky Charred Jalapeno Popper Deviled Eggs

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These smoky charred jalapeno popper deviled eggs take everything you love about classic deviled eggs and give them a serious upgrade with charred jalapenos, creamy filling, and crispy bacon. Perfect for game days, potlucks, or any gathering, they disappear faster than anything else on the table.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 large jalapeno peppers
  • 1 teaspoon olive oil (for grilling or roasting if not using an open flame)
  • 4 slices bacon, cooked until crispy and crumbled
  • 2 tablespoons fresh chives, finely chopped
  • Extra smoked paprika for dusting

Instructions

  1. Hard-boil the eggs: Place the eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then cover the pot, remove from heat, and let sit for 12 minutes. While they’re sitting, prepare an ice bath in a large bowl. After 12 minutes, transfer the eggs to the ice bath and let them cool completely—about 10 minutes.
  2. Char the jalapenos: While the eggs are cooling, turn your gas stove burner to medium-high. Using tongs, hold the jalapenos directly over the flame, turning occasionally, until the skin is blackened and blistered all over—about 5-7 minutes. If using the broiler, place the peppers on a baking sheet and broil, turning halfway through, until charred. Once charred, place the peppers in a small bowl and cover with plastic wrap or a plate. Let them steam for 5 minutes.
  3. Prepare the jalapenos: After steaming, use your fingers or a paper towel to rub off the charred skin. Cut the peppers open, remove the stems, seeds, and membranes (or leave some seeds for extra heat), and finely chop. Set aside.
  4. Cook the bacon: In a small skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces.
  5. Prepare the filling: Peel the cooled eggs and slice them in half lengthwise. Gently pop the yolks into a medium mixing bowl. Arrange the egg white halves on your serving platter. Mash the yolks with a fork until they’re finely crumbled. Add the softened cream cheese, sour cream, mayonnaise, Dijon mustard, smoked paprika, garlic powder, and half of the chopped charred jalapenos. Mix until smooth and creamy. Taste and adjust seasoning with salt and pepper.
  6. Fill the eggs: Transfer the yolk mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the egg white halves, dividing evenly.
  7. Top and serve: Sprinkle the crumbled bacon over the filled eggs. Top with the remaining chopped charred jalapenos and the fresh chives. Dust lightly with smoked paprika. Serve immediately or refrigerate until ready to serve.

Notes

For easier peeling, use eggs that are at least a week old. Wear gloves when handling jalapenos to avoid skin irritation. The filling can be made up to 2 days in advance and stored in a piping bag in the fridge. For a milder version, use poblano peppers instead of jalapenos. To keep eggs from sliding on the platter, place a thin layer of lettuce or a damp paper towel underneath.

Nutrition

Keywords: deviled eggs, jalapeno popper, smoky, charred jalapeno, bacon, appetizer, party food, game day, gluten-free, keto-friendly

Find it online: https://bitesienna.com/smoky-charred-jalapeno-popper-deviled-eggs-easy-appetizer/