10/17/2026
Deep Fried Jalapeno Popper Deviled Eggs
Ingredients
2 slices of bacon (thick-cut preferred)
7 large eggs, divided
Water, for boiling
Vegetable or canola oil, for frying
2 tablespoons cream cheese, room temperature
2 tablespoons sour cream, may substitute mayonnaise
2 tablespoons pickled jalapeno juice, may substitute white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 cup all-purpose flour
1/4 cup bread crumbs
1 small/medium jalapeno
Cayenne pepper
Instructions
Preheat oven to 400 degrees.
Line baking sheet with tin foil and lay out bacon strips. Bake bacon strips for 10-15 minutes or until crispy.
Place six eggs in a sauce pan and add enough water to cover eggs. Bring to a boil, remove from heat, and cover. Allow the eggs to sit in the hot water for 12-15. Do not remove the lid during this time.
Meanwhile, heat oil in cast iron pot or deep fat fryer to 350 degrees. Oil should be at least three inches deep.
Remove bacon from oven and transfer to a paper towel lined surface.
Remove the eggs from water and transfer to a bowl of ice water or run them under cold water for at least one minute.
Peel eggs, then cut them in half lengthwise. Remove yolks and transfer to a small bowl.
Mash the yolks and then add the cream cheese, sour cream, pickled jalapeno juice, Dijon mustard, and onion powder. Stir until fully combined and smooth.
Cut each strip of bacon into six pieces uniform in size. Slice jalapeno.
Crack an egg into a small bowl and whisk. In a second small bowl add the flour and in a third, add the bread crumbs.
Coat egg white in flour, then egg followed by bread crumbs. Fry for 1-2 minutes or until golden brown in batches of no more than four. Remove with a slotted spoon or metal tongs and transfer to a paper towel lined surface to absorb excess oil.
Once all the egg whites have been fried and cooled for at least five minutes, fill them each with approximately one tablespoon of the yolk mixture. Garnish each egg with a jalapeno and bacon. Sprinkle with cayenne pepper and serve.
