Zesty Nacho Deviled Eggs

These zesty nacho deviled eggs are a spicy and cheesy twist on the classic. They make a perfect party appetizer or a tasty snack for any occasion. The combination of pickled jalapeños, cheddar cheese, and chili powder gives these deviled eggs a bold and delicious flavor.

Ingredients:

• 6 hard-boiled eggs
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons Dijon mustard
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced pickled jalapeos
• 1/4 cup diced red bell pepper
• 1/4 cup sliced green onions
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Tortilla chips for garnish

Instructions:

First, bring the eggs to a boil

Cover the eggs with cold water and put them in a saucepan

On high heat, bring to a boil

Then, turn the heat down to low and let it simmer for 10 to 12 minutes

Put the eggs in a bowl of ice water to cool down so they are easier to peel

Take the eggs out of the shells

A soft tap on a hard surface will crack the shell of each egg

Then, run cold water over the eggs while they are peeling to help get rid of any bits of shell that won't come off

Use a paper towel to dry it off

Carefully take out the yolks by cutting the peeled eggs in half through the middle

Put the egg yolks in a bowl and use a fork to mash them up

Add canola oil, sour cream, Dijon mustard, shredded cheddar cheese, diced pickled jalapeos, diced red bell pepper, sliced green onions, chili powder, salt, and pepper to the mashed yolks

Mix the filling until it is smooth and all the ingredients are well mixed together

You can either pipe the deviled egg mixture back into the egg white halves or use a spoon to do it

For a nacho-like twist, top each deviled egg with crushed tortilla chips

Put the deviled eggs in the fridge for at least 30 minutes before you serve them so that the flavors can mix

Deviled eggs with a spicy kick should be served cold