Jalapeno Popper Deviled Eggs


Spicy deviled eggs made just like your favorite jalapeno poppers – lots of cream cheese, crumbled bacon, and fresh jalapenos! These easy deviled eggs are always the first thing to disappear. 

Chad (the husband) is such a funny guy. He’s so picky about some things and then there are other things that you expect him to hate but he just loves them.

Deviled eggs are one of those things.

These jalapeno popper deviled eggs are the perfect football food! They make a great snack and they're low carb too! #jalapenopopper #footballfood

Based on his weird thing against foods all mixed up with other foods (he’s not the biggest casserole fan out there), I would expect him to dislike deviled eggs, but he LOVES them and we make them often.

Deviled eggs are the perfect snack and they just so happen to be low carb and keto friendly! Winning.

These are especially good for football games, because everyone needs a little kick during football. (Get it? Kick…football.Okay, I’m lame.)

spicy deviled eggs on cutting board

How to make spicy deviled eggs:

First, you’ll want to prepare your eggs.

To make boiled eggs on the stove, add the eggs to a sauce pan and cover them with water. Bring to a boil, cover the pan, and turn off the heat. Let them sit in the hot water for 15 minutes before running them under cold water and peeling.

To make them in a pressure cooker (my preferred method), place your eggs in the pressure cooker with one cup of water. Close the lid and set the vent to sealing. Cook on high pressure for 4 minutes and do a natural release for 5 minutes. Place the eggs immediately in an ice bath and then peel after 5 minutes.

Eggs cooked in the Instant Pot peel like magic. The peels literally just slip off the eggs. Love it.

filling for deviled eggs in glass bowl

Once your eggs are peeled, slice them in half and pop the yolks out into a small bowl.

Place some whipped cream cheese, mayonnaise, diced jalapeno, crumbled bacon, garlic powder, vinegar, and salt into the bowl with the yolks and stir well to combine.

The mixture should be thick and creamy with little chunks of jalapeno and bacon scattered throughout.

Spoon the mixture into the egg whites and top them off with an extra slice of jalapeno or a piece of bacon, if desired.

Dig right in! These spicy deviled eggs are so quick and easy and you can have them in your tummy in no time. 🙂

These jalapeno popper deviled eggs are the perfect football food! They make a great snack and they're low carb too! #jalapenopopper #footballfood

More low carb football food you might like: 

Buffalo Chicken Meatballs: I could eat these for a meal, but they make a great snack too!

Spicy Ranch Crackers: Your cheeseboard isn’t complete without these low carb crackers!

Slow Cooker Chicken Wings: The easiest dang way to make chicken wings ever. Crisp them up in the oven just before serving.

Keto Deviled Eggs: These deviled eggs are packed with cheddar and bacon.

Yield: 12 deviled eggs

Prep Time: 10 minutes

Total Time: 10 minutes

Spicy deviled eggs packed with jalpeno and crumbled bacon! Such a fun snack or appetizer!


  • 6 boiled eggs
  • 4 tablespoons whipped cream cheese
  • 2 tablespoons mayonnaise
  • 3 slices bacon, fried and crumbled
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon cracked pepper


  1. Peel the boiled eggs and slice each egg in half lengthwise.
  2. Scoop the yolk out of the eggs and place the yolks in a small mixing bowl. Place egg whites on a serving platter.
  3. Use a fork to mash the egg yolks.
  4. Add the cream cheese, mayonnaise, bacon, jalapeno, vinegar, garlic powder, salt, and pepper to the bowl with the yolks and stir well to combine.
  5. Spoon the yolk mixture into the egg whites.
  6. Serve immediately or cover tightly and store in the refrigerator for up to 3 days.


Use pickled jalapenos for a bit less heat and more tangy flavor.

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Nutrition Information:

Yield: 12 Serving Size: 1 egg
Amount Per Serving: Calories: 66 Total Fat: 5g Sodium: 154mg Carbohydrates: 1g Fiber: 0g Protein: 4g


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