Jalapeño Poppers with Southern Egg Salad and Hot Pepper Relish Recipe
We do love our Egg Salad here in the South. You will love this "Cranked Up" version we have incorporated into Jalapeño Poppers with Southern Egg Salad and Hot Pepper Relish.
Ingredients (See Box Above, "IMPORTANT - About Our Recipes" for Information about Quantities)
- Jalapeño Peppers
- Salt and freshly ground Black Pepper to taste
- Cream Cheese
- Southern Egg Salad store bought, your favorite recipe or try the recipe we used - Included below
- Pepper Relish store bought or homemade (See below for links to some good recipes to make at home - COMING SOON)
Instructions
- Preheat oven to 350°F.
- Cut the jalapeños into a boat cut. (Click link above to see how to do a Boat Cut.)
- Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.
- Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)
- Remove from oven and allow to cool slightly so you can handle them.
- Add just a small amount of cream cheese to each jalapeño to cover the bottom. (Click link above to see pictures of this step, if the instructions are unclear to you.) Note - You can totally skip the cream cheese and these will taste just as good.
- Place jalapeños back in oven and back until they are done to your liking. (This is ALL the baking the we will do, so make sure they are cooked the way you like to eat them.)
- Remove jalapeños from oven and cool to room temperature.
- Mix up egg salad using your favorite recipe or our recipe below.
- Fill each jalapeño with a very generous helping of egg salad.
- Top each jalapeño with a dollop of pepper relish. (Get fancy like I did in the picture, or just add about a teaspoonful to each jalapeño.)
- Chill until ready to serve. But make sure to bring close to room temperature before serving.