Creamy eggs filled with jalapeño, cream cheese, bacon, and cheddar—rich, spicy, and ideal for gatherings.
# 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, plus extra for garnish
08 - 2 tablespoons cooked bacon, finely chopped, plus extra for garnish
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
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and allow to sit for 10 minutes.
02 - Drain the eggs and transfer them immediately to an ice bath. Allow eggs to cool completely, then peel and slice each one in half lengthwise.
03 - Carefully remove egg yolks and place them in a medium mixing bowl. Arrange egg whites cut side up on a serving platter.
04 - Mash yolks with a fork until finely crumbled. Incorporate cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, finely diced jalapeño, chopped bacon, cheddar cheese, and chives. Mix thoroughly until the filling is smooth. Adjust seasoning with salt and freshly ground black pepper.
05 - Transfer the yolk mixture into a piping bag or use a spoon to carefully fill each egg white half.
06 - Top with additional jalapeño, bacon, and sliced chives as desired. Chill in the refrigerator until ready to serve.
