Jalapeno Popper Deviled Eggs

These eggs are rich and creamy with a little jalapeno kick. The perfect bite for your next home tailgate party!

Today's post is sponsored by Gallo Family Vineyards.  

So we are finally into football season. Can I just say Hallelujah and thank the Lawd?

People, I am so obsessed with football that I actually go into a bit of a mourning period when the season is over. It has gotten so bad that I may or may not of watched a few games of arena football just to get a bit of a fix. #dontjudge

But once the season starts, and our Seattle boys are back on that gridiron, I am a majorly happy girl that looks forward to Sundays like a 5 year old looks forward to Christmas. Luckily my family all shares my passion. And by share, I mean they are pretty much as obsessed as I am. We never miss a blue Friday (you wear your Seattle colors every Friday here), and religiously wear our jerseys for every game. We have already bought our granddaughter Kylee (aka the G-baby) a ton of team garb, and even get the dog into the fun. Yes, I am one of those people, but believe it or not, she luvvvvvvvvvs to dress up!

Then when it comes to the food, the other the other thing we love around here is our spice. We zing up our soups, chili, burgers, dips, and anything else we can possibly get some chile heat into. If we aren’t putting chiles in the food, we are roasting them and having them a long side. Yup, that’s some chile love my friends!

So, when I was trying to figure out what I wanted to make that would pair well with my fave Gallo Wines, Pinot Grigio, and Pinot Noir, I immediately went to something spicy. Pinot Grigio goes so well with everything from salads, to grilled chicken, or rich foods. It also goes perfect with dishes that  are a bit spicy, so I love a nice cold glass of Pinot Grigio with the light, bright flavors in my Spicy Grilled Clams in Foil (which uses another fab Gallo Family Vineyards wine in the recipe).

The Pinot Noir pairs awesome with the deep rich flavors of mushroom and port in my Slow Cooker Beef Stroganoff with Port Wine, and it is also amazing with salmon and roasted meats.

When I mish mashed that all about in my head, I decided that something rich and creamy, with a little kick of heat, would be the perfect thing to tantalize your tastebuds and compliment the wonderful flavors of both wines. Plus deviled eggs are bite sized yummies that are perfect for party nibbling, just like these little mini bottles of wine are awesome for sipping.

The mini bottles are always my go-to wine choice for any kind of party or BBQ because they are the perfect single serving. You can also mix it up a bit. If you want to get all crazy you can grab a Pinot Grigio for one plate of goodies, and then a Pinot Noir for the next. Go ahead, go wild, I won't tell!

What I will tell you is that these deviled eggs are AWWW-SOME! I made a batch, and we ate them in oh, something like 0.2 seconds flat! So I made another batch. That lasted a little bit longer, maybe 10 minutes?

Long story short, we decided that these are now our favorite deviled eggs of all time, and that we were so stuffed there was no way either one of us were going to want anything for dinner.

Although around 10 o'clock that night, while we were watching a movie, Kevin asked me to make another batch! Ya, these eggs are pretty rockin'!

Yield: 24 Deviled EggsAuthor: Bobbi Burleson

Jalapeno Popper Deviled Eggs

These eggs are rich and creamy with a little jalapeno kick. The perfect bite for your next home tailgate party!

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

INGREDIENTS:

• 12 hard-boiled eggs
• 1/2 cup mayonnaise
• 2 tablespoons whipped cream cheese, room temperature
• 1 packed tablespoon pickled jalapeno peppers, minced (plus more for garnish)
• 1 teaspoon, or more, pickled jalapeno brine (to your taste level)
• 1/4 teaspoon New Mexico red chile powder
• Kosher salt
• Fresh cracked black pepper
• Smoked paprika (for garnish)

INSTRUCTIONS

1. Cut hard-boiled eggs in half horizontally. Place yolks in a bowl, and whites on a platter.
2. Add the remaining ingredients except for the salt, pepper, and paprika, to the bowl. Using a hand mixer, beat until the mixture is smooth. Taste and add salt, pepper, and more pickle brine, as needed.
3. Spoon or pipe the mixture into the egg white halves. Sprinkle with smoked paprika and top with a slice of pickled jalapeno.

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Adapted from Boulder Locavore

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