Jalapeño Popper Deviled Eggs
Try this Jalapeño Popper Deviled Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp garlic powder
- 1 tbsp butter
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp garlic salt
- 1/4 tsp cayenne pepper
- 1/4 cup panko bread crumbs
- 1/2 tsp salt (more to taste)
- 3 tbsp sour cream
- 12 eggs, hard boiled and peeled
- 6 tbsp mayo
- 6 tbsp cream cheese softened
- 2 fresh jalapeã±os seeded and diced small
- Carbohydrate 2.05405285790271 g
- Cholesterol 12.0883196836326 mg
- Fat 4.86177068498362 g
- Fiber 0.0672749996980031 g
- Protein 1.73314535669388 g
- Saturated Fat 2.37248279596808 g
- Serving Size 1 1 Serving (16g)
- Sodium 93.7400276033402 mg
- Sugar 1.98677785820471 g
- Trans Fat 0.373898481053436 g
- Calories 58 calories
Divide each egg in half and scoop out the yolk. Place yolks in a bowl and add the cream cheese, sour cream, garlic powder, salt and cayenne pepper. Use a fork to mash to a smooth consistency.Stir in the jalapeños and cheddar cheese then place mixture in a zip close bag and snip the corner of the bag off. Pipe the filling into the prepared egg whites.Melt the butter in a small skillet over medium heat and add the panko bread crumbs and garlic salt. Stir until golden brown. Remove from skillet to cool. Sprinkle crumbs on top of prepared deviled eggs.Dust with extra cayenne pepper if desired. Keep refrigerated until ready to enjoy.
