"A bold twist on classic deviled eggs, combining the creamy filling with a spicy, cheesy jalapeño popper-inspired kick!"


Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/4 cup cooked bacon, crumbled
  • 2 tablespoons pickled jalapeños, finely chopped (adjust to taste)
  • 1/4 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Paprika (optional, for garnish)
  • Sliced jalapeños (optional, for garnish)

Instructions

Step 1: Prepare the Eggs

  1. Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat.
  2. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
  3. Transfer the eggs to an ice water bath to cool for 5 minutes.
  4. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.

Step 2: Make the Filling