Jalapeño Popper Deviled Eggs
Ingredients:
6 large eggs
3 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon pickled jalapeños, finely chopped (adjust to taste)
2 tablespoons shredded cheddar cheese
1 green onion, finely chopped
Salt and pepper, to taste
Smoked paprika or chili powder (for garnish)
Extra chopped jalapeño or green onion for topping (optional)
Directions:
Boil the Eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain and transfer to an ice bath to cool.
Peel and Halve:
Peel the cooled eggs and slice them lengthwise. Gently remove the yolks and place them in a medium bowl.
Make the Filling:
Mash the yolks with softened cream cheese and mayonnaise until smooth. Add in chopped pickled jalapeños, cheddar cheese, green onion, salt, and pepper. Stir until evenly combined. Taste and adjust seasoning or jalapeño heat level to your liking.
Fill the Egg Whites:
Using a spoon or piping bag, fill each egg white half with the jalapeño popper mixture, creating a full mound.
Garnish and Chill:
Sprinkle smoked paprika or chili powder on top. Optionally, add chopped jalapeños or green onions for extra color and kick. Refrigerate until ready to serve.
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Kcal: 90 kcal per deviled egg half | Servings: 12 halves (6 whole eggs)