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Jalapeno Egg Poppers

The ever-popular game time treat meets a devilled egg……. And makes a spicy, cheesy, protein-packed snack or appetizer!

  • Prep time: 15 min
  • Makes: 4
  • Cook time: 5 min

Nutritional Information


  • Calories 360
  • Fat 29 g
  • Saturated Fat 15 g
  • Cholesterol 410 mg
  • Carbohydrate 2 g
  • Fiber 0 g
  • Sugars 2 g
  • Protein 22 g
  • Sodium 690 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


Burnbrae Farms Eggs 2 Go Hard Boiled Eggs
½ Cup (125 ml)
Cream Cheese, softened
3 Tbsp. (45 ml)
Pickled Jalapeno Rings, divided and brine reserved
4 slice (80 g)
Sharp Cheddar Cheese, halved and trimmed to size of an egg
8 slices
Ready-to-Eat Bacon


  1. Preheat oven to 375F ( 190 C).
  2. Slice hard boiled eggs in half length-wise and remove yolks to a medium bowl. Mash the yokes, and mix in the softened cream cheese. Add 2 Tbsp (30 ml) finely chopped pickled jalapeno and 1 Tbsp (15 ml) brine. Season with salt and pepper to taste and stir to thoroughly combine.
  3. Assembly: Fill each egg white half with approx. 1 Tbsp (15 ml) cream cheese filling, evenly dividing. On 8 of the filled halves, lay a ½ slice of cheese and 1 jalapeno ring, and cover with egg half. Roll each re-assembled egg with one strip of bacon, and secure with a toothpick.
  4. Bake for 5 minutes until cheese is just melted (but not oozed out), bacon is crisp and egg warmed through. Do not overcook, or egg will become rubbery.


  • If less heat is desired, remove the seeds from jalapeño before chopping, or choose a mild jarred variety.

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