Jalapeno Popper Deviled Eggs Recipe

Deviled eggs with creamy jalapeño and cheese filling? It’s a thing. And your guests are going to love this appetizer!
  • Ready in: 20 minutes
  • Prep time: 20 minutes
  • By:
  • Servings: 12

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  • 12 large eggs, hard-boiled and peeled
  • 1 packet Jalapeno & Corn Warm Dip Mix
  • 1 cup finely shredded Cheddar cheese
  • ¾ cup mayonnaise
  • 2 small jalapeno peppers, thinly sliced, optional


  1. Slice eggs in half. Carefully remove yolks into a medium mixing bowl. Set white aside. Using a fork, break up yolks into as few lumps as possible.
  2. Add remaining ingredients except peppers. Using an electric mixer, mix on medium until light and fluffy. Salt and pepper as desired.
  3. Place mixture in a gallon freezer bag. Trim corner of bag to create a piping bag. Pipe mixture into egg whites. Garnish with jalapeño slices, if desired.

Makes 12 servings.

Make ahead: Prepare through step 3 up to 1 day ahead. Refrigerate in an airtight container.

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