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.