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Jalapeño Popper Deviled Eggs

Jalapeño Popper Deviled Eggs

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Jalapeño Popper Deviled Eggs: A Spicy Twist on a Classic Appetizer

Deviled eggs are a beloved classic appetizer that graces many tables, whether it’s at a family gathering, holiday meal, or casual brunch. But what happens when you take that tried-and-true recipe and give it a spicy, flavorful twist? You get Jalapeño Popper Deviled Eggs! This zesty variation brings together the creamy richness of deviled eggs with the fiery kick of jalapeños and the tangy cream cheese, mimicking the flavors of your favorite jalapeño poppers. It’s a combination that is sure to impress your guests and keep them coming back for more.

These deviled eggs are easy to make, full of flavor, and just the right amount of heat to tantalize your taste buds. Whether you’re hosting a party, bringing a dish to a potluck, or simply craving a spicy snack, these Jalapeño Popper Deviled Eggs are the perfect choice.

Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 2-3 fresh jalapeños (depending on your spice preference), finely chopped (seeds removed for less heat)
  • 1/4 cup shredded cheddar cheese (or a mix of cheddar and cream cheese for extra creaminess)
  • 1-2 tablespoons pickled jalapeños, chopped (optional, for extra flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (for garnish)
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish (optional)

Instructions:

1. Boil the Eggs:

Start by placing your eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 9-10 minutes to hard boil the eggs. Once done, remove the eggs from the hot water and place them in a bowl of ice water to cool. This will make peeling the eggs easier.

2. Prepare the Eggs:

Once the eggs are cool, peel them and slice them in half lengthwise. Remove the yolks and place them in a bowl, making sure to set the whites aside on a plate.

3. Make the Filling:

To the bowl with the yolks, add the mayonnaise, cream cheese, Dijon mustard, chopped jalapeños (both fresh and pickled, if using), and garlic powder. Mash everything together with a fork until smooth and creamy. Adjust the consistency with a little extra mayo if needed, and taste the mixture. Add salt and pepper to taste.

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4. Fill the Egg Whites:

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