Description
A spicy twist on a classic treat that combines creamy filling and jalapeños.
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
- 1/4 cup cream cheese, softened
- Salt to taste
- Pepper to taste
- Chopped fresh chives or cilantro for garnish
Instructions
- Place the eggs in a pot, covering them with water. Bring the water to a rolling boil and cook for about 10-12 minutes.
- Once cooked, remove the pot from heat and let the eggs cool by placing them in cold water.
- After they’ve cooled, carefully peel the eggs and slice them in half lengthwise.
- Gently remove the yolks from the whites and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, garlic powder, onion powder, finely chopped jalapeños, cream cheese, salt, and pepper to the egg yolks. Mash the mixture until it’s smooth and well-combined.
- Spoon or pipe the creamy yolk mixture back into the egg white halves, allowing the filling to be generous.
- Sprinkle chopped chives or cilantro on top for a burst of freshness and color.
- Arrange the deviled eggs on a platter and enjoy!
Notes
Prepare the filling a day in advance for convenience. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 90
- Sugar: 0g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg