Jalapeño Popper Deviled Eggs | Keto, Low-Carb

This recipe incorporates all of the elements of delicious jalapeño poppers – cream cheese, bacon, and jalapeños – into a dreamy bite sized snack. Perfect for parties and holidays and low-carb & keto-friendly. If you need another party appetizer, try my Air Fryer Coconut Shrimp!

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Peace family,

If you’re looking for a quick, easy, crowd-pleasing appetizer then these Jalapeño Popper Deviled Eggs are it. They’re low-carb, keto-friendly, and packed with flavor. These eggs incorporate all of the delicious flavors of bacon jalapeno poppers, a beloved, wildly popular appetizer and snack. I remove the seeds so they retain just the right amount of spice without it being overpowering. The bacon is cooked to crispy perfection and the cream cheese filling is stirred vigorously until  perfectly creamy and smooth. 

I’d be remiss if I didn’t share something with y’all. I’ve always loved deviled eggs, especially as a small child. Everyone in my family has always seemed to be able to make them so well. It’s actually one of the first dishes I remember learning to make on my own during my elementary years. But – embarrassing confession- before I learned exactly what the filling was made of I used to think that the center of devilled eggs contained…wait for it… potato salad. Insert facepalm emoji. Girl, what? Illogical, I know, but you could not tell me that it wasn’t true. Let’s move on to what you’re actually here for.  

What Ingredients Do I Need?

• Eggs – the first, and most obvious ingredient. Each egg yields 2 deviled eggs. In this recipe, I used 6 eggs to yield 12 deviled eggs. If you plan for two per guest, this recipe will produce 6 servings. If your party is larger, fret not. You can easily double or even triple this recipe. 
• Cream Cheese – I use a half-block of softened cream cheese that has been hanging out on the counter – out of the refrigerator – for a few hours. You can also pop it in the microwave in a small bowl for 15 to 20 seconds. Cold cream cheese right out of the refrigerator will be more difficult to work with and your mixture will not be as smooth. 
• Thick Cut Bacon – 5 slices of thick cut bacon does the trick here. I chop my bacon up while still raw, and cook it in small pieces. I just find that the bacon gets crispier that way. However, after it’s done cooking I allow it to cool for a few minutes before chopping it again. Get the pieces as small and fine as you possibly can. This will allow the bacon to incorporate more smoothly into your mixture. *Remember to reserve some of your bacon pieces to garnish the tops of your deviled eggs.
• Jalapeño Peppers – I actually use a microplane grater/zester to zest a jalapeño – seeds removed- into my filling. This way, I get the flavor of the jalapeno without the added chunkiness of diced jalapenos. I dice half of another jalapeño and use it as a final garnish. You can leave the seeds in for extra spice if you desire.

I also add

• 2 tsp mustard
• ½ tsp salt
• ½ tsp pepper
• White wine vinegar
• Mayonnaise 

Are these Deviled Eggs Keto Friendly?

This appetizer is definitely low-carb and keto-friendly. Each serving of two contains just 1 gram of carbohydrates. You can rest assured that these will not throw you off of your plan.

How to Make Jalapeno Popper Devilled Eggs | Keto, Low-Carb

Start by bringing six cups of water to a boil. 

As you wait for the water to boil, begin working on your filling.

Chop the bacon and begin cooking it over medium heat, stirring frequently.

Meanwhile, add softened cream cheese to a bowl and stir with a spoon until creamy and smooth. Microwave for 15 to 20 seconds, if necessary.

Use a microplane grater to zest a jalapeño – seeds removed – into the cream cheese. Stir it very well and allow it to incorporate evenly.

Add the salt, pepper, mustard, vinegar and fully cooked bacon. Stir well.

Once the water has started to boil, add six cold eggs; straight from the refrigerator. 

Allow the eggs to cook for 11 minutes (hard-boiled). Immediately transfer the eggs to an ice bath or run under cold water. 

Peel the eggs and slice them lengthwise. 

Remove the yolks from the eggs and add them to the bowl containing the cream cheese mixture. Use your spoon to smash the yolks and mix them into the cream cheese. Stir vigorously until smooth.

At this point add mayonnaise – but first assess your mixture. It’s going to be a little dry and it’s up to you to determine how much mayo to add. I added two tablespoons. You can follow this measurement (and it’ll be good) or add one tablespoon, stir and determine if you need more. 

The final step is to fill each halved egg with the mixture. You can do this with a piping bag, for aesthetic purposes, or simply use a small spoon.

Garnish each devilled egg with additional bacon and jalapeno pieces.

And, just like that, you’re done!

As usual try it out and let me know what you think.

Peace,

Adri

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