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Instructions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat and cover it. Let the eggs sit for 10-12 minutes.
Drain the hot water and carefully transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and slice them in half lengthwise.
Remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
Add the cream cheese, mayonnaise, Dijon mustard, and chopped jalapeños to the yolks. Mash the ingredients together with a fork or whisk until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves. If desired, garnish with a few extra pieces of chopped jalapeño for added flair.
Tips for Success
For easy peeling, use eggs that are at least a week old.
Ensure the cream cheese is fully softened for a smoother filling.
Taste the yolk mixture before filling the eggs to adjust the seasoning if needed.
Additional Tips and Variations
For an extra kick, add a dash of hot sauce to the yolk mixture. If you prefer a milder flavor, reduce the amount of jalapeños or substitute with mild peppers. You can also sprinkle some crispy bacon bits on top for added texture and flavor.
Nutritional Highlights (Per Serving)
Calories: 120
Protein: 6g
Fat: 10g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Frequently Asked Questions (FAQ)
Can I make these deviled eggs ahead of time?
Yes, you can prepare these deviled eggs a day in advance. Simply store them in an airtight container in the refrigerator until you’re ready to serve.
What if I don’t have a piping bag?
No worries! You can use a zip-top bag with a corner snipped off, or simply spoon the mixture into the egg whites.
Conclusion
Jalapeño Popper Deviled Eggs are a delightful and easy way to add some spice to your appetizer lineup. Give this recipe a try and let us know how it turns out! We’d love to hear your thoughts and any creative twists you add. Happy cooking!
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