Spicy, creamy filling with bacon, jalapeños, and cheddar elevates deviled eggs for easy appetizers.
# What You Need:
→ Filling
02 - 1/4 cup cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
07 - 1 jalapeño pepper, seeded and finely diced
08 - 2 tablespoons cooked bacon, finely chopped
09 - 2 tablespoons shredded sharp cheddar cheese
10 - 1 tablespoon chives or green onions, finely sliced
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Extra diced jalapeño, bacon, and chives (optional)
# How-To:
01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes.
02 - Drain eggs and transfer to an ice bath until completely cooled. Peel eggs and slice each in half lengthwise.
03 - Gently remove yolks from the egg halves and place in a mixing bowl. Set egg whites aside on a serving platter.
04 - Mash yolks with a fork. Add cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, finely diced jalapeño, chopped bacon, shredded cheddar, and sliced chives. Mix thoroughly until smooth. Season with salt and freshly ground black pepper to taste.
05 - Spoon or pipe the prepared filling into the egg white halves.
06 - Top each egg with additional diced jalapeño, bacon, and chives, as desired.
07 - Refrigerate until ready to serve. Serve chilled for optimal flavor.
