If you like jalapeno poppers, you’ll want to try our protein packed spicy deviled eggs! Lots of cream cheese, crumbled bacon, and fresh jalapenos!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
Deviled eggs might just be the perfect low carb snack – packed with protein, naturally low in carbs, easy to prep and keep in the fridge, and perfect for customizing to suit your tastes.
We make deviled eggs for every holiday dinner, but we also make a batch just about once a week and no one ever gets sick of them. That’s probably because we have a million variations of deviled eggs, like these spicy deviled eggs, our keto deviled eggs (made with cheddar and bacon) and our ever popular fried deviled eggs!
These are especially good for football games, because everyone needs a little kick during football. (Get it? Kick…football. Please don’t hate me.)
Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
Eggs – You’ll need six boiled and peeled eggs which you’ll cut into halves to make a total of 12 deviled eggs.
Whipped Cream Cheese – This isn’t quite the same as a block of cream cheese. Whipped is lighter and more spreadable, and it works great for making the spicy, cheesy filling for these deviled eggs!
Mayonnaise – Deviled eggs are high in good fats which make them great for keto diets. The mayo will add more fat and creamy goodness to the filling.
Bacon – You’ll need some fried and crumbled bacon for mixing in with the filling. This air fryer bacon is a quick, easy, and mess free way to prepare it. You can also use a bag of real bacon bits if you’re in a hurry.
Jalapeno – Remove the seeds and finely mince the jalapeno so that it can be easily mixed in with the other filling ingredients. We keep these around a 3 or 4 on the spice scale, but you can always add more jalapeno.
Apple Cider Vinegar – We always add a splash of vinegar or other acid to our deviled eggs. It helps balance the richness of the fatty yolks, mayo, and cream cheese.
Seasoning – Just some garlic powder, salt, and cracked pepper.
- Spicy: We love just about any deviled egg recipe but this one has the perfect little kick to it! And the best part is you can easily adjust the ingredients to make this more or less spicy depending on your tastes.
- Party Snack: It’s hard to beat deviled eggs when it comes to snacks for parties or gatherings. These jalapeno popper deviled eggs will go quickly so you’d better make a couple batches!
- Snack Prep: Deviled eggs are great for keeping on hand. When hunger hits, you can grab something healthy and enjoy.
How To Cook Hard Boiled Eggs:
- Stove Top –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.
- Instant Pot – 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.
How To Make Spicy Deviled Eggs:
- Prepare – Once your eggs are peeled, slice them in half and pop the yolks out into a small bowl.
- Filling – 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.
- Fill – Spoon the mixture into the egg whites and top them off with an extra slice of jalapeno or a piece of bacon, if desired.
- Serve – Dig right in! These spicy deviled eggs are so quick and easy and you can have them in your tummy in no time. 🙂
No jalapenos? No problem! You can skip the jalapenos if you don’t have any or you just don’t like them and still turn these into spicy deviled eggs by using some cayenne pepper. Another option would be to mix some srichacha sauce in with the filling! You could also use a different type of hot pepper.
Make Ahead Deviled Eggs:
If you want to make these jalapeno popper deviled eggs ahead of time for your party or gathering feel free to do so!
You’ll just prepare the recipe exactly as you normally would and refrigerate them until you are ready to serve, up to three days, though obviously the fresher the better.
FAQ’s:
You’ll bring the water to a boil, turn the heat off and cover the pan, and let the eggs sit for 15 minutes before running under cold water or transferring to an ice bath.
You can keep these jalapeno popper deviled eggs stored covered in the refrigerator for up to 3 days!
Yep! They’re an excellent choice for keto diets. Eggs, mayo, and cream cheese are all high in fat and low in carbs making these are great keto friendly snack!
More Keto Snacks!
- 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.
MORE KETO DEVILED EGG RECIPES!
- Avocado Deviled Eggs
- Loaded Deviled Eggs
- Green Olive Deviled Eggs
- Smoked Salmon Deviled Eggs
- Deviled Egg Salad
Spicy Deviled Eggs
Ingredients
- 6 large 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
Instructions
- Peel the boiled eggs and slice each egg in half lengthwise.
- Scoop the yolk out of the eggs and place the yolks in a small mixing bowl. Place egg whites on a serving platter.
- Use a fork to mash the egg yolks.
- Add the cream cheese, mayonnaise, bacon, jalapeno, vinegar, garlic powder, salt, and pepper to the bowl with the yolks and stir well to combine.
- Spoon the yolk mixture into the egg whites.
- Serve immediately or cover tightly and store in the refrigerator for up to 3 days.
R. says
Can I swap the cider vinegar with white vinegar instead? I don’t have apple cider vinegar on hand.
Karly Campbell says
Sure!
Elizabeth Dennis says
Hi! Made these tonight… delicious! Thanks for sharing. I will be checking out more of your recipes.
Kentuckylady717 says
Yes, sounds good and the Ranch Spicy Crackers too….will be making these for sure…..
Kelly | Foodtasia says
Love these! And anything jalapeno popper! How brilliant to put it into a deviled egg!
Vickie says
Karly,
I don’t know how you do it but I am certainly loving your low carb recipes that don’t use funky things I don’t have and would purchase just for one recipe that I may or may not like! You are the Queen of Low Carb! And I want to thank you for the ability to print the recipe with a photo. I always print them off after having a computer crash at holiday time. YIKES! Bad time to not be able to access your recipes. Keep it up!
Karly Campbell says
Ah, thank you, Vickie! That’s exactly my mission – to make low carb totally approachable and hopefully something that even the carb eaters will love. <3 Thanks for the sweet comment. Hope you enjoy the deviled eggs!