Cheesy Deviled Eggs
Elevate your appetizer game with these irresistibly creamy and indulgent Cheesy Deviled Eggs! This twist on the classic deviled egg recipe combines velvety egg yolks with tangy mayonnaise, a punch of Dijon mustard, and sharp cheddar cheese for an extra layer of richness. A dash of paprika and a sprinkle of fresh chives complete these bite-sized delights with a vibrant garnish and hint of spice. Perfect for parties, potlucks, or as a savory snack, these cheesy deviled eggs are a surefire crowd-pleaser that come together in under 30 minutes. Serve them chilled for a zesty and satisfying treat that'll disappear in no time!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 0.5 teaspoons paprika
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon fresh chives, chopped (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized saucepan. Cover the eggs with cold water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10-12 minutes.
Carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let the eggs cool for at least 5 minutes.
Peel the eggs under running water for easier shell removal. Gently dry them with a paper towel and slice each egg lengthwise in half.
Scoop the yolks out of the egg halves using a small spoon and transfer them to a mixing bowl. Arrange the egg white halves on a serving platter.
Mash the yolks in the mixing bowl using a fork until they form a crumbly consistency.
Add mayonnaise, shredded sharp cheddar cheese, Dijon mustard, paprika, salt, and black pepper to the mashed yolks. Mix well until smooth and creamy.
Transfer the yolk mixture to a piping bag fitted with a star tip or use a small spoon to fill each egg white half with the cheesy filling.
Sprinkle a pinch of paprika over the filled eggs for garnish. Optionally, add chopped fresh chives for a pop of color and extra flavor.
Refrigerate the deviled eggs for at least 15 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
