Take your classic deviled eggs to the next level with this spicy, creamy, and cheesy twist inspired by the beloved jalapeño popper appetizer. Perfect for parties, brunches, or simply a flavorful snack, these deviled eggs pack a punch of heat balanced with rich creaminess.
Ingredients
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6 large eggs
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¼ cup cream cheese, softened to room temperature for easy mixing
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2 tablespoons mayonnaise
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1 tablespoon Dijon mustard
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2 tablespoons pickled jalapeños, finely chopped (adjust based on your heat preference)
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¼ teaspoon garlic powder
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Salt and freshly ground black pepper, to taste
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¼ cup shredded cheddar cheese
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2–3 tablespoons chopped green onions, for garnish
Instructions
1. Hard-Boil the Eggs
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Place the eggs in a medium saucepan and cover them completely with cold water.
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Bring the water to a rolling boil over medium-high heat.
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Once boiling, cover the pan with a lid and remove it from heat. Let the eggs sit undisturbed for 12–15 minutes to ensure fully cooked yolks.
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Transfer the eggs to an ice bath or a bowl of very cold water to stop the cooking process. Leave them for at least 5 minutes to cool completely, which also makes peeling easier.
2. Prepare the Filling
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Gently peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl.
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Using a fork or a hand mixer, mash the yolks until smooth and crumb-free.
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Add the softened cream cheese, mayonnaise, Dijon mustard, finely chopped jalapeños, garlic powder, salt, and pepper.
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Mix thoroughly until the filling is creamy, smooth, and evenly blended. Taste and adjust the seasoning or jalapeño level according to your preference.
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