Jalapeño Popper Deviled Eggs
Ingredients:
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
Directions:
Begin by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
After the time is up, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.
Carefully remove the yolks and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, garlic powder, onion powder, chopped jalapeños, and cream cheese to the yolks. Mash everything together until smooth and well combined. Season with salt and pepper to taste.
Spoon or pipe the yolk mixture back into the egg whites. For an extra touch, garnish with chopped chives or cilantro.
Serve immediately or refrigerate until ready to enjoy.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 150 kcal | Servings: 6 servings
