These Jalapeño Popper Deviled Eggs are a wonderful spicy party dish that will really get your guests fired up! Low carb, keto, and gluten free recipe.
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I *really* love spicy food – in fact I just started a Pinterest board for Low Carb Spicy Recipes! So I was really excited to discover some fantastic products from LA MORENA®! It isn't a brand that I have tried before, so I happily stocked up on LA MORENA® Whole Jalapeños (28oz can) and LA MORENA® Chipotle Sauce when I was last in my local Jewel Osco.
I have great plans for that LA MORENA® Chipotle Sauce – in fact a quick search of my site and you'll see how often I use chipotle! But I really wanted to have some fun with those LA MORENA® Whole Jalapeños! Like many people I really love jalapeño poppers, but I wanted to give them a special low carb twist. So using the same flavor profile, I decided to make these jalapeño popper deviled eggs.
You might also like my keto crispy jalapeño poppers and my keto jalapeño popper sandwich!
How to Make Jalapeño Popper Deviled Eggs
To prepare the deviled eggs, hard-boil some eggs. I usually cook a couple more than I think I'm going to need in case they don't all peel neatly – you know what I mean! My favorite method right now is to cook them in an Instant Pot – soooo easy. Once the eggs are cool enough to handle, remove the peel and slice them in half lengthways. Scoop out the yolk and place it in a bowl. Set the egg white shells aside.
To the egg yolks, add softened cream cheese, sour cream, salt and pepper. Then it's time to get those jalapeños!
Chop one jalapeño finely, then stir it into the egg yolk mixture. Do a taste test for spiciness – I ended up adding two LA MORENA® Whole Jalapeños as I wanted to *really* demonstrate the flavor and heat! If the mixture is too thick, add in a few spoonfuls of the pickling juice from the can of jalapeños. The smoother and creamier the mixture, the easier it will be to spoon or pipe it into the egg whites.
Divide the egg yolk mixture between the egg white shells – I just spooned it in but piping would be fancier! 
Garnish the jalapeño popper deviled eggs with fresh cilantro, then serve.
Low Carb Jalapeño Popper Deviled Eggs
These Jalapeño Popper Deviled Eggs are a wonderful spicy party dish that will really get your guests fired up! Low carb, keto, and gluten free recipe.
Ingredients
- 6 hard-boiled eggs, peeled and cut in half lengthways
- 2 oz cream cheese, softened
- 1 tbs sour cream
- salt and pepper
- 1-2 LA MORENA® Whole Jalapeños, finely chopped
- Fresh cilantro, chopped
Instructions
- Scoop out the yolk from the eggs and place them in a bowl. Set the egg white shells aside.
- To the egg yolks, add the cream cheese, sour cream, salt, pepper and jalapeños. Mix well, adding in some of the pickling juice from the can of jalapeños to loosen up the mixture if needed.
- Spoon or pipe the egg yolk mixture into the egg white shells. Garnish with chopped fresh cilantro and serve.
Notes
1.3g net carbs per serving of two egg halves.
Nutrition Information
Yield 6 Serving Size 2 deviled eggsAmount Per Serving Calories 114Total Fat 8gSaturated Fat 3gCholesterol 197mgSodium 94mgCarbohydrates 1.3gNet Carbohydrates 1.3gFiber 0gSugar 1gProtein 6g
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