A fun way to switch up the classic. I make these a lot and they look so pretty as an appetizer (great for Easter)!
Macros for 1: 6g Fat, 1 net carb, 3g Protein
FULL RECIPE:
Ingredients
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6 Hard Boiled Eggs
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1/4 cup Mayo
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2 Tbsp. Chipotle/Adobo Sauce
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2 Tbsp. Minced Red Onion
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2 Tbsp. Minced Jalapeno
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1/4 cup Shredded Pepper Jack Cheese
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1/2 tsp Salt
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1/2 tsp Pepper
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Fresh cilantro and sliced jalapeno for garnish
Instructions
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Preheat your oven to 375 degrees F. Place a piece of parchment paper on a baking sheet.
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Grate about 1/4 cup of pepper jack cheese. Take a teaspoon and scoop out 12 individual piles of cheese and place each scoop onto the parchment paper. Bake till crispy about 5-7 minutes. Allow them to cool.
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Cut the hard boiled eggs in half. Place the yolks in a food processor.
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Add the mayo, adobo/chipotle sauce, salt, and pepper. Blend until light and smooth.
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Mince the red onion and jalapeno. Fold it into the egg yolk mixture.
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Place the filling in a piping bag or a plastic bag and pipe the filling into each empty egg white shell.
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Add a cheese crisp, a slice of jalapeno, and a sprinkle of cilantro to top it all off.
*If you plan on making these ahead of time wait to put the cheese crisps on until right before serving to prevent them from getting soggy*
