Jalapeño Popper Deviled Eggs
A spicy, cheesy twist on Classic Deviled Eggs with creamy filling, and a kick of jalapeño. Perfect for parties, potlucks, or just when you want an easy, flavor-packed snack!
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 2 oz cream cheese softened
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp smoked paprika plus extra for garnish
- 1 small jalapeño finely diced (remove seeds for less heat)
- ¼ cup shredded cheddar cheese
- Salt & pepper to taste
- Chopped chives for garnish optional
Instructions
Boil & Peel the Eggs
- Place eggs in a pot, cover with water, and bring to a boil.
- Turn off heat, cover, and let sit for 12 minutes.
- Transfer to an ice bath for 5 minutes, then peel.
Slice & Scoop
- Cut eggs in half lengthwise.
- Scoop out the yolks and place them in a mixing bowl.
Make the Filling
- Mash yolks with mayo, cream cheese, mustard, garlic powder, paprika, salt, and pepper until smooth.
- Stir in jalapeño and cheddar cheese.
Fill the Egg Whites
- Spoon or pipe the filling back into the egg whites.
Garnish & Serve
- Sprinkle with paprika, chives, or extra green bell pepper for a fancy touch.
- Serve immediately or refrigerate until ready to enjoy!
Notes
- For spicier eggs, leave some jalapeño seeds in!
- To make ahead, store filling & egg whites separately, then assemble before serving.
- For extra creaminess, blend the filling in a food processor.