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Best Charred Jalapeno Popper Deviled Eggs Recipe

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Creamy, smoky, and with a kick of heat, these charred jalapeno popper deviled eggs are the ultimate party appetizer. Inspired by a childhood memory, this recipe combines perfectly boiled eggs with a rich filling of cream cheese, mayonnaise, and charred jalapeño, topped with crispy bacon and a dusting of smoked paprika.

Ingredients

Scale
  • 12 large eggs, room temperature
  • Ice water bath (for shocking the eggs after boiling)
  • 2 large jalapeños
  • 1 teaspoon olive oil
  • 4 ounces cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon black pepper
  • 1 tablespoon pickle juice
  • 4 slices thick-cut bacon, cooked crisp and crumbled
  • 2 tablespoons cream cheese, softened (for topping)
  • 1 tablespoon chopped fresh chives (optional)
  • Extra smoked paprika for dusting

Instructions

  1. Place the 12 eggs in a large pot in a single layer. Cover with cold water by about an inch. Bring to a rolling boil over high heat (about 8-10 minutes). Once boiling, cover the pot, turn off the heat, and let sit for exactly 10 minutes. Meanwhile, prepare an ice water bath. Transfer the eggs to the ice bath and let cool for at least 10 minutes (15 is better).
  2. While the eggs cool, rub the 2 jalapeños with olive oil. Place them directly on a gas burner set to medium-high. Using tongs, turn every 2-3 minutes until the skin is blackened and blistered on all sides (about 8-10 minutes total). Transfer to a small bowl, cover with plastic wrap or a plate, and let steam for 5 minutes.
  3. Gently crack the cooled eggs all over and peel under running cold water. Pat dry. Slice each egg in half lengthwise. Pop out the yolks into a medium bowl. Arrange the egg white halves on a serving platter cut-side up.
  4. Rub the blackened skin off the jalapeños with your fingers or a paper towel. Cut off stems, slice open, and scrape out seeds and membranes. Finely dice the flesh (you should have about 2-3 tablespoons). Set aside about 1 tablespoon for the topping.
  5. To the bowl with the egg yolks, add 4 ounces softened cream cheese, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon pickle juice. Mash together with a fork until combined, then stir with a spatula until smooth and creamy. Fold in the diced charred jalapeño (reserving 1 tablespoon for topping). Taste and adjust salt and pepper as needed.
  6. Spoon the filling into a piping bag or zip-top bag (snip off a corner). Pipe the filling into each egg white half, dividing evenly.
  7. In a small bowl, mix the remaining 2 tablespoons softened cream cheese with the reserved 1 tablespoon diced charred jalapeño. Spoon a tiny dollop on top of each filled egg. Sprinkle with crumbled bacon, chopped chives, and a light dusting of smoked paprika.
  8. Cover the platter with plastic wrap and refrigerate for at least 30 minutes before serving. The flavors meld and the filling firms up. Can be made a day ahead.

Notes

Use older eggs (about a week old) for easier peeling. For less heat, remove all seeds and membranes from jalapeños. For a lighter version, substitute Greek yogurt for half the mayonnaise. Make ahead: boil and peel eggs, char jalapeños, and cook bacon up to two days ahead. Add bacon and chive toppings just before serving to keep them crunchy. These eggs taste even better the next day.

Nutrition

Keywords: deviled eggs, jalapeno popper, charred jalapeno, bacon, cream cheese, party appetizer, gluten-free, low-carb

Find it online: https://lolaspoon.com/best-charred-jalapeno-popper-deviled-eggs-recipe/