Ultimate Jalapeño-Cheddar Christmas Deviled Eggs Recipe

Introduction

These Ultimate Jalapeño-Cheddar Christmas Deviled Eggs bring a festive twist to a classic appetizer. Creamy, cheesy, and with just the right amount of heat, they’re perfect for holiday gatherings or anytime you want to impress guests with a flavorful bite.

Ingredients

• 12 large eggs
• 3 jalapeños (1 minced, 2 sliced for garnish)
• 4 slices bacon, cooked and crumbled
• ½ cup shredded Cheddar cheese
• ⅓ cup mayonnaise
• 1 tablespoon mustard
• 2 tablespoons finely chopped red onion
• Paprika, salt, and pepper to taste

Instructions

1. Step 1: Boil the eggs until hard-cooked, then peel and halve them lengthwise.
2. Step 2: Cook the bacon until crisp, let it cool, and then crumble it into small pieces.
3. Step 3: Mince one jalapeño and slice the other two for garnish.
4. Step 4: Remove the yolks from the eggs and mash them in a bowl. Mix in the minced jalapeño, Cheddar cheese, mayonnaise, mustard, chopped red onion, salt, and pepper until smooth and creamy.
5. Step 5: Spoon the yolk mixture back into the egg white halves. Top each with crumbled bacon, a slice of jalapeño, and a sprinkle of paprika.
6. Step 6: Chill the deviled eggs in the refrigerator for at least one hour before serving to allow flavors to meld.

Tips & Variations

• For a lighter option, substitute Greek yogurt for mayonnaise without sacrificing creaminess.
• Try turkey bacon instead of pork bacon for a pork-free version that’s just as flavorful.
• Chill the eggs thoroughly before serving to enhance the flavors and improve texture.

Storage

Store the deviled eggs covered in an airtight container in the refrigerator for up to two days. For best results, keep the egg whites and filling separate until ready to serve. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What are the five golden rules of deviled eggs?

Use fresh but not too fresh eggs to ensure easy peeling; keep the filling smooth and creamy; season well for balanced flavor; chill before serving to meld flavors; and present them neatly for the best appeal. Following these rules helps create consistent, delicious deviled eggs.

What is the forgotten ingredient I always add to my deviled eggs?

A small amount of finely chopped red onion or a dash of pickle juice can brighten the flavor without overpowering the filling. It adds subtle tang and balances the richness of the yolks and mayonnaise.

Ultimate Jalapeño-Cheddar Christmas Deviled Eggs Recipe

Print Recipe

★★★★★

4.9 from 473 reviews

Celebrate the holidays with these Ultimate Jalapeño-Cheddar Christmas Deviled Eggs, a zesty and cheesy twist on the classic appetizer. Perfectly boiled eggs filled with a creamy mixture of cheddar, jalapeño, and crisp bacon, garnished with sliced jalapeños and a sprinkle of paprika for a festive touch.

• Author: Nethan
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Ingredients

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Eggs and Garnish

• 12 large eggs
• 3 jalapeños (1 minced, 2 sliced for garnish)
• Paprika, to taste

Filling

• 4 slices bacon, cooked and crumbled
• ½ cup shredded Cheddar cheese
• ⅓ cup mayonnaise
• 1 tablespoon mustard
• 2 tablespoons finely chopped red onion
• Salt and pepper, to taste

Instructions

1. Boil and peel eggs: Place the eggs in a pot of boiling water and cook for about 15 minutes until hard-boiled. Remove from boiling water, cool completely, then peel the eggs carefully.
2. Halve the eggs: Slice each egg lengthwise in half, setting aside the whites and yolks separately for filling preparation.
3. Cook bacon: Fry the bacon slices in a pan over medium heat until crisp. Drain on paper towels and crumble once cooled.
4. Prepare jalapeños: Mince one jalapeño finely to mix into the filling, and slice the other two thinly to use as garnish on top of the filled eggs.
5. Make the filling: Mash the egg yolks in a mixing bowl, then combine with the minced jalapeño, shredded Cheddar cheese, mayonnaise, mustard, finely chopped red onion, salt, and pepper. Mix thoroughly until smooth and creamy.
6. Fill the egg whites: Spoon or pipe the yolk mixture evenly into the hollowed egg whites.
7. Garnish and chill: Top each filled egg half with crumbled bacon, a slice of jalapeño, and a sprinkle of paprika. Refrigerate for at least one hour to chill and allow flavors to meld before serving.

Notes

• Use Greek yogurt instead of mayonnaise for a lighter, tangier filling.
• Substitute turkey bacon for a pork-free or lower-fat option.
• Chilling the deviled eggs thoroughly enhances the flavor and sets the filling nicely.
• Prepare eggs up to two days in advance; keep whites and filling separate and assemble just before serving for best results.

Keywords: deviled eggs, jalapeño cheddar eggs, holiday appetizer, Christmas deviled eggs, bacon deviled eggs, cheese stuffed eggs, jalapeño recipes