Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise (60 ml)
  • 2 tablespoons cream cheese, softened (30 g)
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup shredded cheddar cheese (30 g)
  • 2 slices bacon, cooked until crispy and crumbled
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Immediately transfer to an ice bath to stop cooking.
  2. Gently peel the cooled eggs. Slice in half lengthwise and remove the yolks. Place yolks in a mixing bowl.
  3. Add mayonnaise, cream cheese, jalapeño, cheddar cheese, crumbled bacon, smoked paprika, garlic powder, salt, and pepper to the yolks.
  4. Mash the yolk mixture with a fork or potato masher until smooth and creamy. Adjust seasoning to taste.
  5. Spoon or pipe the yolk mixture into the egg white halves.
  6. Garnish with chopped chives. Refrigerate for at least 30 minutes to allow flavors to meld before serving.