Creamy eggs filled with jalapeño, bacon, and cheddar make a flavorful, spicy appetizer with a classic twist.
# What You’ll 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
13 - Extra cooked bacon, finely chopped
14 - Extra chives or green onions, finely sliced
# How-To Steps:
01 - Arrange 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 stand for 10 minutes.
02 - Drain eggs and place in an ice bath until fully cooled. Peel the eggs and slice lengthwise.
03 - Carefully remove yolks and transfer them to a mixing bowl. Place egg whites onto a serving platter.
04 - Mash yolks thoroughly using a fork or potato masher. Add softened cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, diced jalapeño, chopped bacon, shredded cheddar cheese, and sliced chives. Stir until mixture is smooth and homogeneous. Season with salt and black pepper to taste.
05 - Spoon or pipe the prepared filling into the egg white halves.
06 - Top each deviled egg with additional diced jalapeño, bacon, and chives as preferred.
07 - Refrigerate filled eggs until ready for service.
