Jalapeno Deviled Eggs Recipes

CREAMY JALAPENO DEVILED EGGS

Steps:

• Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
• Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.

JALAPENO BACON CHEDDAR DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
• Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
• Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
• Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.

JALAPENO DEVILED EGGS

Steps:

• 1. In a pot boil eggs for 10 minutes on stove top over medium heat.
• 2. Let eggs cool or submerge in cold water for a few minutes.
• 3. Peel eggshells off, slice all eggs in half and remove yolks carefully with a spoon. Place yolks in a bowl.
• 4. With a fork break hard yolks apart.
• 5. Add all ingredients except toppings.
• 6. Mix well.
• 7. With a spoon add mixture back into egg whites. Garnish with chopped chives and cilantro. Refrigerate for 30 minutes and serve. Enjoy!