Ingredients
Equipment
Method
Instructions
- Start by carefully slicing the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl, setting the egg whites aside on a serving platter.
- To the bowl of egg yolks, add the mayo, softened cream cheese, sour cream, garlic powder, salt, and cayenne pepper. Use a fork to mash and mix everything until it’s creamy and smooth.
- Fold in the diced jalapeños and shredded sharp cheddar cheese. Taste the mixture and adjust the seasoning if necessary, adding more salt or cayenne to suit your preference.
- Transfer the yolk mixture to a pastry bag or zip-top bag. Snip a corner of the bag and pipe the filling back into the hollowed egg whites. Fill each egg half generously.
- In a skillet, melt the butter over medium heat. Add the panko bread crumbs and garlic salt, stirring until the crumbs are golden brown and toasted. Remove them from heat and let them cool.
- Sprinkle the toasted panko topping over the filled deviled eggs for an added crunch. Serve immediately or chill in the refrigerator until ready to enjoy.
Notes
- Store uneaten deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Prepare the filling a day in advance for convenience.
- Customize with different cheeses or add-ins for variety!