Description
A spicy twist on the classic deviled eggs, featuring creamy filling with jalapeños for added heat.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1–2 jalapeño peppers, finely chopped (seeds removed for less heat)
- 1/4 cup cream cheese, softened
- Salt and pepper to taste
- Chopped fresh chives or cilantro for garnish
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then remove from heat and let sit, covered, for about 12 minutes. Transfer eggs to a bowl of cold water to cool.
- Prepare the eggs: Once cooled, gently peel and slice each egg in half lengthwise.
- Separate the yolks: Carefully remove the yolks and place them in a mixing bowl.
- Mix the filling: Add mayonnaise, Dijon mustard, garlic powder, onion powder, jalapeños, cream cheese, salt, and pepper to the yolks. Mash until creamy and smooth.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish: Garnish with chopped chives or cilantro.
- Serve: Enjoy chilled or at room temperature.
Notes
Feel free to customize with different herbs or add smoked paprika for extra flavor. Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg