An interesting twist on the traditional recipe. I plan to leave out the cheese in future batches; I enjoy cheese, but it doesn't seem to fit the profile of a deviled egg.

On 10/16/21, I incorporated extra mayo and a small dash of vinegar for a brighter taste. Since I lacked Anaheim chiles, I substituted jalapeños. While I felt it could benefit from more hot sauce, that may just be my preference. I blended all the components in the mini-chopper attachment for my immersion blender, resulting in an ultra-smooth consistency. I have tested numerous deviled egg versions, and although this resulted in a decent flavor and texture, I find myself returning to the basic, minimalist recipes. In my opinion, this calls for an excessive number of components, as many of the flavors disappear once you consume the egg. I appreciate you posting the recipe, and while I'm glad I sampled it, I probably won't repeat it.

A tasty and easy update to a staple dish! Even my partner, who usually dislikes deviled eggs, adored these! This is a recipe I will definitely save. Thanks!