Description
These Jalapeño Popper Deviled Eggs are a spicy twist on the classic deviled egg, featuring creamy filling with a kick from pickled jalapeños and a topping of shredded cheddar cheese. A perfect appetizer or snack for any occasion.
Ingredients
Scale
- 6 large eggs
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickled jalapeños, chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup shredded cheddar cheese
- Chopped green onions for garnish
Instructions
- Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 12-15 minutes. Afterward, transfer the eggs to an ice bath to cool for a few minutes.
- Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Add the cream cheese, mayonnaise, Dijon mustard, chopped jalapeños, garlic powder, salt, and pepper to the yolks. Mash the mixture until smooth and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle the shredded cheddar cheese on top of each filled egg.
- For the finishing touch, garnish with chopped green onions. Serve immediately or refrigerate until ready to enjoy.
Notes
- For an extra kick, add more chopped jalapeños or a sprinkle of cayenne pepper.
- If you prefer a milder version, reduce the amount of jalapeños or use mild pickled peppers.
- These deviled eggs can be made ahead of time and stored in the refrigerator for a few hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 170 mg