Jalapeño Popper Deviled Eggs

 

Jalapeño Popper Deviled Eggs

Ingredients:  

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  

Directions:  

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.  

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes  

Kcal: 120 kcal | Servings: 6 servings