These spicy Jalapeño Deviled Eggs are a perfect addition to your St Patty’s Day breakfast or Easter brunch spread. The beautiful green color makes them perfect for Spring! Use the crispy cheddar garnish as a spoon or just dive in for the full experience.
These beautiful deviled eggs are really one of a kind. When was the last time you had a spicy deviled egg? Maybe I don’t get out much, but I had never had one. And the natural green color… it screams Spring! Yes, the crispy cheddar cheese is a garnish, but DON’T skimp out on it!! Not only does it look fancy, it compliments the jalapeño flavor perfectly. When I’m in front of company I like to use the cheddar as a little spoon to scoop up the filling, it prevents me from inhaling the whole egg and looking like a chipmunk (not cute). But when I’m alone… well, it’s not pretty. Let’s just leave it at that 😉
Start by carefully removing egg yolks from hard boiled eggs and placing into food processor. Add cream cheese, mayo, 1 green onion stalk and 1 medium size jalapeño with only stem removed. (The heat of the pepper is in the ribs. Don’t toss it!)
Process ingredients until smooth and creamy and place in piping bag.
To make the crispy cheddar, place small piles of shredded cheddar cheese onto a hot, nonstick skillet. Remove melted cheese with spatula and place onto parchment paper and let cool. Place into deviled eggs before serving and sprinkle with chopped green onion.
Ingredients
- 6 hard boiled eggs, sliced. Yolks removed.
- 2 ounces cream cheese from block (measurements are on outside of block)
- 1 1/2 T mayo
- 1 medium jalapeño, stem removed (keep ribs and seeds)
- 1/4 tsp salt
- pepper to taste
- 1 stalk green onion for filling and additional for garnish
- shredded cheddar cheese
Instructions
- Remove yolks from hard boiled eggs. Place coarsely chopped jalapeño (with ribs and seeds), cream cheese, mayo, 1 stalk green onion and s&p into food processor. Blend until smooth and creamy.
- Place filling contents into piping bag with or without piping tip. Fill individual egg whites. Sprinkle with chopped green onion.
- For the crispy cheddar, place small piles of shredded cheddar cheese onto hot, nonstick skillet. When cheese is melted and bubbly, remove with spatula and place onto parchment paper. When cheese has cooled, place vertically into deviled egg and serve.
Notes
**You can save prep time by storing your filling inside the piping bag in the fridge and filling your eggs just before serving. The crispy cheddar also saves well in a ziplock bag in the refrigerator.
Store leftover eggs in tupperware in refrigerator for up to 3 days.
Recipe adapted from i am a food blog
