Jalapeno Cream Cheese Deviled Eggs!

When I think of an amazingly fresh and filling Spring side dish I automatically think of one of my favorite things in this entire world. Deviled Eggs. Over the years this dish has been done countless times by using the same traditional ingredients we know and adore when we think of creating the iconic deviled egg we grew up with. Even though I am completely in love with it’s original recipe I took a chance and changed it up this go around! They’re a bit cheesy, insanely creamy, and have a pretty good bite of spice at the end. Not too much.. it hits you just right! These delightful hand held appetizers were something I always made ever since I was a little girl for every holiday dinner we’ve ever had. Speaking of a special occasion.. these are awesome to pack up and take with you to any get together, dinner party, or someones welcome home bash. That would be an amazing way to greet someone back to their reality! All I can say is.. they are absolutely perfect and I will certainly be making these babies again in my near future!

Recipe for the yolk mixture:

  • Of course the first step is to boil, cook, and peel your eggs. Then slice each egg in half and carefully discard each and every one of the yolks into a bowl.
  • Scoop in 1/4 cup of good mayonnaise on top of the yolks.
  • Then add 1/4 of a block of cream cheese.
  • 1 teaspoon of yellow mustard.
  • For that hint of spice we want.. chop up about 8-10 pickled jalapeños very fine. You can also chop up a fresh jalapeño if you’re a spice junky and you want it even hotter!
  • Finally, sprinkle some sea salt, freshly cracked black pepper, granulated garlic, paprika, and parsley to taste.

Mix this filling with a mixer until you get a glorious fluffy, whipped texture and all of the yolks are smooth!

Once the mixture is finished to your liking you can place a big spoonful of it into the holes of the eggs where the yolks were before you removed them. Whenever I add new things into old traditional dishes I really enjoy garnishing them with all of those exact ingredients I used to flavor it. It not only makes the plate look incredible but it lets your family, or guests know what is inside of the dish. That’s also a very good thing to do incase people would be allergic or if it just so happens to be their least favorite, or favorite food.. they would be aware of that! It’s always super fun for me to experiment with things that have been around for so many decades being that it interests me to see if people like the new version best, or if they still prefer the original. I just become extremely satisfied and happy knowing that I can introduce knew flavors to my loved ones with dishes they grew up with themselves. The best thing that could come out of it is being able to create new traditions each season as they arrive.




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