Description
A delicious twist on a classic appetizer, these Jalapeño Popper Deviled Eggs offer creamy, tangy goodness with a spicy kick, perfect for any gathering.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons cream cheese, softened
- 1 tablespoon Dijon mustard
- 2–3 jalapeños, finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Bacon bits for garnish (optional)
- Chives for garnish (optional)
Instructions
- Boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- Ice bath: Transfer the eggs to an ice bath to cool, then peel once cooled.
- Prepare filling: Cut the eggs in half and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, cream cheese, Dijon mustard, jalapeños, garlic powder, smoked paprika, salt, and pepper until smooth.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish and serve: Top with bacon bits and chives if desired. Chill before serving.
Notes
Feel free to adjust the number of jalapeños to control spice levels. These deviled eggs can be customized with different toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 220mg