Creamy Jalapeno Popper Deviled Eggs made with cream cheese, cheddar, and fresh jalapenos. A quick spicy appetizer perfect for parties.

Scale

6 large eggs

3 tablespoons mayonnaise

4 ounces cream cheese softened

1 jalapeno pepper finely diced

1/4 cup shredded cheddar cheese

1/2 teaspoon garlic powder

Salt and black pepper to taste

Turkey bacon bits for topping optional

Paprika for garnish

Extra jalapeno slices for garnish

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1. Place eggs in a saucepan and cover with water. Bring to a boil and cook until hard boiled about 10 to 12 minutes.

2. Transfer eggs to ice water and cool completely.

3. Peel eggs and slice them in half lengthwise.

4. Remove yolks and place them in a bowl.

5. Mash yolks with cream cheese mayonnaise cheddar cheese diced jalapeno garlic powder salt and pepper until smooth.

6. Spoon or pipe filling back into egg white halves.

7. Top with turkey bacon bits paprika and jalapeno slices if desired.

8. Refrigerate 20 minutes before serving.

Remove jalapeno seeds to reduce heat.

Greek yogurt can replace some mayonnaise for a lighter filling.

Pipe the filling using a piping bag for a cleaner presentation.

Serve chilled for best flavor.