Instructions

• Start by hard boiling your eggs. Place them in a large pot, cover with water, and bring to a boil. Once boiling, cover the pot, remove it from heat, and let the eggs sit for about 12-14 minutes. Afterward, transfer them to an ice bath to cool before peeling.
• Once your eggs are peeled, slice each egg in half lengthwise and gently scoop out the yolks into a mixing bowl. Set the egg whites aside on a platter.
• To the bowl with the yolks, add the mayonnaise, softened cream cheese, sour cream, garlic powder, salt, cayenne pepper, diced jalapeños, and shredded cheddar cheese. Use a fork or potato masher to mix everything together until smooth and creamy.
• Using a spoon or piping bag, carefully fill each egg white half with the creamy yolk mixture. Don’t worry about making them look perfect; a little rustic charm is part of the appeal!
• In an oven-safe skillet, melt the butter over medium heat. Add the panko bread crumbs and garlic salt, stirring frequently until the panko is golden brown and crispy. This should take about 3-5 minutes.
• Sprinkle the toasted panko mixture generously over the filled egg halves. This step adds that delightful crunch that takes these Jalapeo Popper Deviled Eggs to the next level.
• For the best flavor, let the deviled eggs chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Arrange them on a platter and watch them disappear!