Print

Lighter Charred Jalapeno Popper Deviled Eggs

Lighter Charred Jalapeno Popper Deviled Eggs - featured image
Print Recipe

Smoky, creamy, tangy, and just a little bit spicy—these lighter deviled eggs swap half the mayo for Greek yogurt and feature charred jalapeños for a healthier twist on a classic popper appetizer. Perfect for gatherings, they disappear before anything else on the table.

Ingredients

Scale
  • 6 large eggs
  • Ice water (for shocking)
  • 2 jalapeños
  • 3 tablespoons plain Greek yogurt (full-fat or 2% preferred)
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon crumbled bacon (optional, for garnish)
  • 1 tablespoon chopped fresh chives or cilantro (for garnish)
  • Extra smoked paprika (for garnish)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, remove from heat, and let sit for exactly 10 minutes. Prepare a bowl of ice water.
  2. Shock and peel: Transfer eggs to ice water bath and cool for at least 5 minutes. Crack shells all over and peel under running cold water. Pat dry.
  3. Char the jalapeños: While eggs cool, place jalapeños on a gas burner over medium-high heat or in a dry cast iron skillet. Blister, turning every 2-3 minutes, until skin is blackened all over (about 8-10 minutes).
  4. Steam and peel peppers: Transfer charred jalapeños to a small bowl, cover tightly with plastic wrap, and let steam for 5 minutes. Rub off blackened skin, remove stems, seeds, and membranes (if desired), then finely chop.
  5. Halve the eggs: Slice each egg in half lengthwise. Remove yolks to a medium bowl. Arrange egg white halves on a serving platter.
  6. Make the filling: To the yolks, add softened cream cheese, Greek yogurt, mayonnaise, Dijon mustard, smoked paprika, garlic powder, and a pinch of salt. Mash until smooth and creamy. Stir in chopped charred jalapeños. Taste and adjust seasoning.
  7. Fill the eggs: Spoon filling into a piping bag or zip-top bag with corner snipped. Pipe mixture into each egg white half, dividing evenly.
  8. Garnish and serve: Sprinkle with crumbled bacon, fresh chives or cilantro, and a light dusting of smoked paprika. Serve immediately or refrigerate.

Notes

Don’t skip the charring step—it caramelizes the peppers’ natural sugars and adds essential smoky sweetness. For a smoother filling, use a food processor. Make ahead: prepare whites and filling separately up to 2 days in advance; pipe just before serving. For less heat, remove all seeds and membranes after charring. For more heat, leave some seeds in or add a pinch of cayenne.

Nutrition

Keywords: deviled eggs, jalapeno popper, charred jalapeno, healthy appetizer, game day snack, low carb, gluten free, party food

Find it online: https://willarecipes.com/lighter-charred-jalapeno-popper-deviled-eggs-easy-recipe/