Jalapeño Popper Deviled Eggs – A Spicy Keto Recipe

Introduction

Jalapeño Popper Deviled Eggs combine the classic creamy texture of deviled eggs with a spicy kick inspired by jalapeño poppers. This keto-friendly appetizer is perfect for gatherings or a flavorful snack that’s easy to make and always a crowd-pleaser.

Ingredients

• 6 large eggs, boiled, peeled, and halved
• 2 tablespoons mayonnaise
• 2 tablespoons cream cheese, softened
• 1 tablespoon sour cream (optional)
• 1 fresh jalapeño, finely diced (remove seeds for less heat)
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons cooked, crumbled bacon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Smoked paprika, for garnish

Instructions

1. Step 1: Place the eggs in a pot and cover them with cold water. Bring to a boil, then cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. Transfer them to ice water to cool before peeling.
2. Step 2: Halve the peeled eggs and carefully remove the yolks. In a bowl, mash the yolks with mayonnaise, cream cheese, and sour cream until smooth.
3. Step 3: Stir in the finely diced jalapeño, shredded cheddar cheese, crumbled bacon, and Dijon mustard into the yolk mixture. Season with salt and pepper to taste.
4. Step 4: Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity evenly.
5. Step 5: Sprinkle the filled eggs with smoked paprika and additional bacon bits if desired. Serve immediately or chill in the refrigerator until ready to serve.

Tips & Variations

• For a milder version, remove all seeds from the jalapeño or substitute with a milder pepper like poblano.
• Add chopped green onions or chives for extra freshness and color.
• Use a piping bag fitted with a star tip for a nice presentation when filling the egg whites.
• For a dairy-free option, omit the cream cheese and sour cream; increase mayonnaise slightly for creaminess.

Storage

Store jalapeño popper deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated to room temperature before serving if preferred. Avoid freezing as texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these deviled eggs in advance?

Yes, you can prepare the deviled eggs a day ahead and store them covered in the refrigerator. Fill the egg whites just before serving to keep them fresh.

How spicy are these deviled eggs?

The heat level depends on the amount of jalapeño and whether you include the seeds. Removing the seeds significantly reduces the spiciness, making it mild and enjoyable for most palates.

Jalapeño Popper Deviled Eggs – A Spicy Keto Recipe

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Jalapeño Popper Deviled Eggs combine creamy, spicy, and smoky flavors in a low-carb, keto-friendly appetizer. Featuring boiled eggs filled with a mixture of mayonnaise, cream cheese, sharp cheddar, bacon, and fresh jalapeños, this recipe offers a delightful twist on traditional deviled eggs with a spicy kick and a luscious texture.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs, boiled, peeled, and halved

Filling and Toppings

• 2 tablespoons mayonnaise
• 2 tablespoons cream cheese, softened
• 1 tablespoon sour cream (optional)
• 1 fresh jalapeño, finely diced (remove seeds for less heat)
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons cooked, crumbled bacon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Smoked paprika, for garnish

Instructions

1. Boil the Eggs: Place eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10-12 minutes to cook through. Then transfer the eggs to a bowl of ice water to cool completely before peeling the shells off.
2. Prepare the Filling: Slice the peeled eggs in half lengthwise and carefully remove the yolks. In a mixing bowl, mash the yolks until smooth. Add mayonnaise, softened cream cheese, and sour cream (if using) to create a creamy base. Stir in finely diced jalapeño (seeds removed for milder heat), shredded sharp cheddar cheese, crumbled bacon, and Dijon mustard. Season the mixture with salt and freshly ground pepper to taste, mixing until all ingredients are well combined.
3. Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half with the prepared yolk mixture, making sure to evenly distribute the filling for an attractive presentation.
4. Garnish and Serve: Lightly sprinkle smoked paprika over the filled deviled eggs for color and extra smoky flavor. Optionally, add more crumbled bacon bits on top as a crunchy garnish. Serve the deviled eggs immediately or chill them in the refrigerator until ready to serve.

Notes

• For less heat, remove all the seeds and membranes from the jalapeño before dicing.
• These deviled eggs can be prepared a day in advance and stored covered in the refrigerator for optimal flavor.
• To make the filling easier to pipe, you can transfer it to a piping bag or zip-top bag with a corner snipped off.
• Substitute regular mayonnaise with avocado mayo for a dairy-free version.
• Use smoked cheddar if available for a deeper smoky flavor.

Keywords: Jalapeño Popper Deviled Eggs, Spicy Deviled Eggs, Keto Appetizer, Low Carb Deviled Eggs, Jalapeño Recipe, Bacon Deviled Eggs, Cream Cheese Deviled Eggs