Jalapeno Popper Deviled Eggs
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 2 dozen
Jalapeno poppers and deviled eggs come together with bold, spicy and delicious Jalapeno Popper Deviled Eggs. Tons of flavor and no mayo make this a perfect appetizer or snack!
  • 12 hardboiled eggs (I used Eggland's Best)
  • 3 ounces reduced fat cream cheese
  • ½ cup nonfat plain Greek yogurt
  • 2 small jalapenos, roasted
  • 2 cloves garlic, roasted
  • 4 slices center cut bacon, cooked and very finely chopped
  1. Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor*. Add cream cheese, Greek yogurt, and roasted jalapeno and garlic. Process until smooth and creamy.
  2. Transfer to a piping bag--if you don't have one, you can use a ziplock back and cut off the tip, or just spoon filling in--and pipe filling into empty egg whites. Top with a tiny pinch of bacon. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.
Recipe by Ari's Menu at http://www.arismenu.com/jalapeno-popper-deviled-eggs/