Ingredients
Scale
- 6 large eggs
- 2 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1-2 fresh jalapeños, seeded and finely minced
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 strips bacon, cooked crispy and crumbled
- Paprika or chili powder for garnish (optional)
- Fresh cilantro or chives for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat and cover the pan.
- Let the eggs sit covered for 10-12 minutes, then transfer them to an ice bath to stop the cooking. This prevents that gray-green ring around the yolk.
- Once the eggs are completely cool, peel them carefully and slice each one in half lengthwise. Scoop out the yolks into a medium bowl.
- Add the softened cream cheese, mayonnaise, minced jalapeño, Dijon mustard, garlic powder, salt, and pepper to the yolks. Mash everything together with a fork until completely smooth, or use a hand mixer for an extra-creamy texture.
- Taste the filling and adjust the seasoning if needed. If you want more heat, add another minced jalapeño or a pinch of cayenne.
- Spoon or pipe the filling back into the egg white halves. A piping bag makes them look fancier, but a spoon works just fine.
- Top each egg with a generous sprinkle of bacon bits. Add a light dusting of paprika and a tiny piece of fresh cilantro or chives if you’re feeling fancy.
- Refrigerate for at least 30 minutes before serving to let the flavors meld together. These are best served cold and will keep in the fridge for up to 2 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
