Jalapeno poppers and deviled eggs come together with bold, spicy and delicious Jalapeno Popper Deviled Eggs. Tons of flavor and no mayo make this a perfect appetizer or snack!
Sometimes I stare at that little blinking cursor and I have no idea where to start. I asked Steve what to say about my eggs and his response was “They were good”. Well….yes. They were good–like, really, really good. If you think about the flavor you love in a jalapeno popper, and the flavors you love in a deviled egg, and marry them together in your mind, that is what these taste like.
So I piped 6 beautiful eggs just like that. Then my backdrop fell on them. It was a very sad 10 minutes while I said the F word about 7 zillion times and repiped 6 new eggs. But it’s okay. There was wine, and they were so dang good that they were totally worth it. #foodbloggerproblems
Okay, here’s the deal: If you like deviled eggs, you will love these. If you don’t like deviled eggs, but you do like eggs: you will probably still love these. Most people who are on the anti deviled eggs team hate mayo. It’s not my favorite either, but these have NONE! And if you love mayo? They are not missing a thing–I promise. The cream cheese and Greek yogurt work together to give you way more flavor than mayo ever could!
They come together in minutes with just a few ingredients making them perfect for any occasion, so go on and spice up your generic old deviled eggs with these babies!
- 12 hardboiled eggs (I used [url href=”https://goo.gl/3Rdxlc” target=”_blank”]Eggland’s Best[/url])
- 3 ounces reduced fat cream cheese
- 1/2 cup nonfat plain Greek yogurt
- 2 small jalapenos, roasted
- 2 cloves garlic, roasted
- 4 slices center cut bacon, cooked and very finely chopped
- Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor*. Add cream cheese, Greek yogurt, and roasted jalapeno and garlic. Process until smooth and creamy.
- Transfer to a piping bag–if you don’t have one, you can use a ziplock back and cut off the tip, or just spoon filling in–and pipe filling into empty egg whites. Top with a tiny pinch of bacon. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.
This post is sponsored by FitFluential on behalf of Eggland’s Best.
