Description
A creamy and slightly spicy twist on classic deviled eggs, featuring jalapeños, cheddar cheese, and a rich, smooth filling perfect for appetizers or gatherings.
Ingredients
- 12 large eggs, hard-boiled and peeled
- 120 g mayonnaise (about 1/2 cup)
- 45 g cream cheese, softened (about 3 tbsp)
- 2 teaspoons Dijon mustard
- 2 fresh jalapeños, finely diced (seeded for mild heat)
- 30 g shredded sharp cheddar cheese (about 1/4 cup)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: pickled jalapeño slices for garnish
Instructions
- Slice hard-boiled eggs in half lengthwise and remove yolks into a bowl. Arrange egg whites on a serving plate.
- Mash yolks with a fork until smooth and crumb-free.
- Add mayonnaise, cream cheese, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Mix until creamy and well combined.
- Stir in diced jalapeños and shredded cheddar cheese.
- Spoon or pipe the filling evenly into the egg whites.
- Sprinkle with extra smoked paprika and garnish with jalapeño slices if desired.
- Refrigerate for at least 30 minutes before serving.
Notes
- Remove jalapeño seeds for a milder flavor.
- Use a piping bag for a cleaner presentation.
- Substitute part of mayonnaise with yogurt for a lighter option.
- Try pepper jack cheese for extra spice.
- Store in an airtight container in the refrigerator for up to 2 days.
- Let sit at room temperature for 10 minutes before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg
