- Cook the eggs:
Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then cover the pot, turn off the heat, and let the eggs sit for 12-15 minutes. Once done, transfer the eggs to an ice bath to cool completely. - Make the filling:
Once the eggs are cool, peel and slice them lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the cream cheese, mayo, Dijon mustard, chopped jalapeños, garlic powder, salt, and pepper. Mash everything together until smooth and creamy. - Assemble the eggs:
Spoon or pipe the yolk mixture back into the hollowed egg whites. Sprinkle the tops with shredded cheddar cheese. - Garnish & serve:
Finish them off with a sprinkle of fresh green onions. Serve right away or pop them in the fridge to chill until you’re ready to dig in!
Recipe Notes:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Calories per serving: 120 kcal
- Yields: 6 servings
These deviled eggs have the perfect mix of creamy, cheesy, and spicy — like a jalapeño popper in bite-sized form! Whether you’re hosting guests or just craving a flavorful snack, they’re always a crowd-pleaser.
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