Ingredients for Smoked Jalapeño Popper Deviled Eggs
- 8 large eggs
- 2 tablespoons Bachan’s Original sauce
- 3 tablespoons softened cream cheese
- 2 tablespoons mayonnaise
- 4 slices cooked bacon, crumbled
- 1 fresh jalapeño, thinly sliced
- 2 tablespoons chopped chives or green onions
- Salt and black pepper, to taste
- Smoked paprika, for garnish (optional)
How I Make Smoked Jalapeño Popper Deviled Eggs
I begin by boiling the eggs: I cover them with water in a saucepan, bring to a boil, then lower the heat and simmer for 10 minutes. After cooking, I chill the eggs in ice water and peel once cool.
I halve the eggs and gently scoop out the yolks into a bowl. Mashing yolks until smooth, I blend in the cream cheese, mayonnaise, and Bachan’s Original sauce, stirring until creamy. Season with salt and pepper, then spoon or pipe the filling back into the egg whites.
Each deviled egg is topped with crumbled bacon, a jalapeño slice, and a sprinkle of chives. For an extra smoky touch, I dust lightly with paprika.
Chill until serving for best texture and let guests enjoy the spicy, creamy, bacon-crunch perfection.
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