Ingredients:
6 large eggs
3 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon pickled jalapeños, finely chopped (adjust to taste)
2 tablespoons shredded cheddar cheese
1 green onion, finely chopped
Salt and pepper, to taste
Smoked paprika or chili powder (for garnish)
Extra chopped jalapeño or green onion for topping (optional)
Directions:
Boil the Eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain and cool the eggs in cold water or an ice bath.
Peel and Halve:
Peel the cooled eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Make the Filling:
Mash the yolks with cream cheese and mayonnaise until smooth. Stir in the chopped pickled jalapeños, cheddar cheese, green onion, salt, and pepper. Adjust the heat level by adding more or fewer jalapeños to taste.
Fill the Egg Whites:
Spoon or pipe the filling back into the egg white halves, creating a nice mound of filling in each one.
Garnish and Serve:
Sprinkle with smoked paprika or chili powder for a little color and extra flavor. Top with a few chopped jalapeños or green onions for a pop of freshness.
Chill:
Refrigerate until ready to serve. These are perfect as a spicy twist on classic deviled eggs for parties, picnics, or holiday spreads.
