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### 👩🍳 Instructions
1. **Boil the eggs**
Place eggs in a pot and cover with cold water. Bring to a boil, then turn off heat and cover. Let sit for 10–12 minutes. Drain and cool eggs under cold water or in an ice bath.
2. **Peel and halve**
Peel eggs and slice in half lengthwise. Carefully remove the yolks and place them in a bowl.
3. **Make the filling**
Mash the yolks with mayo, cream cheese, mustard, and a pinch of salt and pepper. Stir in chopped jalapeños, shredded cheddar, and half of the crumbled bacon.
4. **Fill the eggs**
Spoon or pipe the mixture back into the egg whites. Top with remaining bacon, and garnish with sliced jalapeños or a dusting of paprika if desired.
5. **Chill and serve**
Refrigerate for at least 15 minutes before serving for best flavor and texture.
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### 🔥 Tips & Variations
* **Extra spicy?** Leave the jalapeño seeds in or add a dash of hot sauce.
* **Milder version?** Use pickled jalapeños or reduce the amount.
* **Dairy-free?** Omit the cream cheese and use a dairy-free mayo.
* **No bacon?** Try turkey bacon or crispy fried onions for crunch.
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### 🥳 Perfect For:
* Game day snacks
* Holiday parties
* Brunch buffets
* Low-carb appetizers
* Meal-prep friendly snacks
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### 🧡 Final Thoughts
**Jalapeño Popper Deviled Eggs** are everything you didn’t know you needed in a deviled egg. They’re bold, addictive, and offer the perfect balance of creamy and crunchy with a hint of heat. Once you make these, traditional deviled eggs just might take a backseat.
Whip up a batch for your next gathering, and don’t be surprised when people ask you for the recipe before the platter’s even empty.
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Would you like a printable version of this recipe or tips for making it ahead of time?
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