Description
These Jalapeño Deviled Eggs are a creamy delight with just the right amount of kick, making them perfect for any cozy gathering.
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 them in a pot, cover with water, bring to a boil. Once boiling, cover and remove from heat; let sit for 12 minutes. Cool in an ice bath.
- Cut the eggs in half lengthwise and remove the yolks.
- In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, garlic powder, onion powder, chopped jalapeño, and cream cheese until smooth.
- Season with salt and pepper to taste.
- Pipe or spoon the yolk mixture back into the egg whites.
- Garnish with chopped chives or cilantro.
- Chill in the refrigerator until ready to serve.
Notes
Make the filling a day in advance for convenience. Use eggs that are a few days old for easier peeling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg