Description
Creamy, spicy, and packed with flavor, these Jalapeño Popper Deviled Eggs combine classic deviled egg richness with jalapeño heat and cheesy goodness—perfect for gatherings or quick snacks.
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
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12–15 minutes. Then transfer to an ice bath and cool.
- Peel the eggs, slice in half lengthwise, and remove yolks into a bowl.
- Add cream cheese, mayonnaise, Dijon mustard, chopped jalapeños, garlic powder, salt, and pepper to the yolks. Mash until smooth and creamy.
- Spoon or pipe the filling into the egg white halves.
- Top with shredded cheddar cheese and garnish with chopped green onions.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Use fresh jalapeños for a sharper, crisper heat.
- Remove jalapeño seeds for a milder flavor.
- Add a splash of lime juice to brighten the filling.
- Top with smoked paprika for color and depth.
- Make filling ahead, but fill eggs just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 egg halves)
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
