Stuffed Eggs with Jalapeño and Cheddar (Print version)

Creamy stuffed eggs with sharp cheddar, fresh jalapeño, and a smooth, tangy filling for parties, holidays, and snack boards.

# Ingredients:

For the eggs

01 - 6 large eggs
02 - Cold water, for boiling
03 - Ice, for cooling

For the jalapeño cheddar filling

04 - 3 tablespoons mayonnaise
05 - 1 oz (28 g) cream cheese, softened
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon apple cider vinegar
08 - 1/4 teaspoon fine salt, plus more to taste
09 - 1/8 teaspoon black pepper
10 - 1/3 cup (38 g) finely shredded sharp cheddar cheese
11 - 1 small jalapeño, seeded and finely minced
12 - 1 tablespoon chopped fresh chives, plus more for garnish
13 - Smoked paprika, for garnish
14 - Thin jalapeño slices, for garnish

# Instructions:

01 - Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover the pan, turn off the heat, and let stand for 10-12 minutes.
02 - Transfer the eggs to a bowl of ice water for 10 minutes. Peel carefully, then slice each egg in half lengthwise.
03 - Scoop the yolks into a bowl and arrange the egg white halves on a serving tray. Slice a tiny bit from the bottom of each white if needed so they sit flat.
04 - Mash the yolks with mayonnaise, softened cream cheese, Dijon, vinegar, salt, and pepper until smooth and creamy.
05 - Fold in the finely shredded cheddar, minced jalapeño, and chives. Taste and adjust with a pinch more salt if needed.
06 - Spoon or pipe the filling into the egg whites. Garnish with smoked paprika, chives, and thin jalapeño slices.
07 - Refrigerate the stuffed eggs for at least 20 minutes before serving. Keep chilled until ready to eat.

# Good to know:

01 - Makes 12 stuffed egg halves.
02 - Best served chilled the same day they are filled.
03 - For milder heat, remove all jalapeño seeds and ribs.

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