Ingredients:

  • large Eggs
  • slices Cooked Bacon, crumbled and crisp
  • oz full-fat Cream Cheese, softened
  • /4 cup full-fat Mayonnaise
  • Tbsp finely minced Pickled Jalapeños
  • tsp pickled Jalapeño brine
  • /4 cup finely shredded Sharp Cheddar Cheese
  • tsp Dijon Mustard
  • /2 tsp Smoked Paprika
  • /4 tsp Garlic Powder
  • /4 tsp Salt (or to taste)
  • Black Pepper (to taste)
  • Tbsp fresh Chives, finely snipped (for garnish)
  • Extra Jalapeño Slices (for topping)

Instructions:

  1. Place eggs in a medium saucepan, cover with cold water, and bring to a rolling boil. Once boiling, immediately cover, remove from heat, and let stand for exactly 10 minutes.
  2. Immediately transfer eggs to an ice bath for about 15 minutes until completely cooled. Carefully peel the shells, slice the eggs lengthwise, and gently scoop the yolks into a mixing bowl. Place the empty whites on a serving platter.
  3. Thoroughly mash the egg yolks with a fork until fine. Add the softened cream cheese, mayonnaise, Dijon mustard, and reserved jalapeño brine. Mix vigorously until the base is completely smooth and creamy.
  4. Stir in the minced jalapeños, shredded cheddar, smoked paprika, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
  5. Gently fold in the crumbled, crispy bacon. Do not overmix.
  6. Transfer the filling mixture into a piping bag fitted with a star tip (or use a small spoon) and pipe or spoon a generous mound into the hollow of each egg white half.
  7. Garnish each filled egg with a sprinkle of fresh chives and a thin slice of jalapeño. Refrigerate for at least 30 minutes before serving to allow the filling to firm up.