I made a batch of Jell-O Jiggler Easter eggs, and I got to thinking…. if I cut them in half and added a bit of this, and a bit of that… I’d end up with deviled eggs. Sort of. So here they are! Jell-O Jiggler Deviled Easter Eggs are crazy cool looking and big time fun to eat!
Simply Addicting. And Fun.
I have to admit that these Jell-O Jiggler Deviled Easter Eggs are much more addicting than I thought they’d be. I mean besides how awesome they look, they’re just yummy! Maybe it’s because my Jell-O meter has been on ‘E’ for while.
The molds for these eggs can be difficult to find. You don’t have to make eggs, though. Other molds are just as good and just as fun, so use whatever you can find. Just make them colorful and no one will notice even if you use dinosaur molds!
Oh yes! Finally three of my favorite things in a single bite. The kick of jalapeno poppers. The creamy richness of deviled eggs. Crunchy smoky bacon. These jalapeno popper deviled eggs are easy to make, easy to eat and dangerously addicting. These aren’t your grandma’s deviled eggs (which are good, but hey, they need some spice!).
Just The Right Kick
I could eat these all day long. In fact I’m making them again for this year’s Easter get-together. Several will disappear before they get to my sister-in-laws house so I will have to make plenty of extra. I will put up a little sign letting people know that they are spicy just in case. You know that I don’t want to start a big family ruckus over someone accidentally eating these jalapeno popper deviled eggs. Then they’d end up blaming me for not telling them that they have a little kick to them!
I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!
These jalapeno popper deviled eggs are easy to make, easy to eat and dangerously addicting. These aren’t your grandma’s deviled eggs (which are good, but hey, they need some spice!).
These creamed spinach deviled eggs were definitely the star of the show when we made them for our Thanksgiving dinner. They looked elegant and they tasted fancy. And yes, I admit, several of them never made it to the platter thanks to some ‘quality control’ by myself and my wife. Hey, you have to make sure they pass the muster (and boy do they)!
Use Fresh Or Frozen Spinach
You can use frozen spinach if you cannot find fresh. Just make sure that it is completely thawed and drained very well. Wet spinach will make the filling far too thin. When I say drain it, I mean squeeze the heck out of it, several times, to make sure you get every last drop of water out of it.
I am not the world’s expert hard boiled egg cooker person. Instead, I ‘cheat’. I use this little egg cooker instead. It makes 7 eggs in about 15 minutes and they come out perfectly each and every time.
If you’re taking the creamed spinach deviled eggs to a get-together you can pipe them before leaving. They seem to travel pretty well. I would wait until you get to your destination before adding the crumbled feta.
Heat the oil in a large skillet over medium-high heat.
Add the shallot and garlic and saute until softened and starting to turn golden brown, about 3 minutes.
Slowly stir in the spinach, stirring. Cook until wilted and bright green, about 2 minutes.
Transfer the mixture to a mixing bowl.
Stir in the cream cheese. Let cool for 5 minutes.
Stir in the mayonnaise, salt and pepper.
Slice the eggs in half. Transfer the egg yolks to the spinach mixture and stir until smooth. You might have to add a bit more mayonnaise. You want the mixture to be just thin enough to pipe thru a piping bag or icing tool.
Transfer mixture to a piping bag or icing tool and pipe into the center of each egg.
Serve topped with the crumbled feta.
Notes
Make sure that the spinach is nice and chopped evenly.
