Jalapeno Popper Deviled Eggs
Jalapeno Popper Deviled Eggs are a low carb appetizer that everyone will love. Stuffed with cream cheese, bacon, cheddar and 3 types of jalapenos. These spicy devilled eggs pack a punch! The perfect appetizer for Easter, Super Bowl, Christmas or any holiday celebration or potluck.
Equipment
- 1 Pressure Cooker
- 1 Mixing Bowl
Ingredients
Main ingredients
- 12 hard boiled eggs
- ⅓ cup mayo
- ½ cup spreadable cream cheese
- ¼ cup cheddar cheese grated
- ½ cup pickled jalapenos diced
- ¼ cup Crispy Fried Jalapenos chopped
- 5 slices fried bacon chopped
- 1 teaspoon minced onion in garlic press
- salt and pepper to taste
- fresh jalapeno slices for garnish
Instructions
Instructions
- Place your eggs in the pressure cooker and add about an inch of water for decent broth depth. Lock the lid with the sealing ring in place.
- Set to high pressure and let it pressure build. When it hits full pressure, cook for 5 minutes.
- Use quick release to let the pressure out fast. Be careful and keep your face away from the steam vent.
- Immediately plunge the eggs into ice water to stop cooking and make peeling easy. Give ‘em about 10 minutes.
- Cut the eggs in half lengthwise and gently scoop out the yolks into a bowl.
- Mix yolks with mayo, cream cheese, cheddar, diced pickled jalapenos, crispy bacon, and minced onion until nice and creamy. Season with salt and pepper.
- Spoon or pipe this tasty mix back into the whites. Top with crispy fried jalapenos and garnish with fresh jalapeno slices. Serve and enjoy!
Notes
For extra freshness, store deviled eggs in an airtight container covered with plastic wrap.