Creamy eggs, jalapeño, bacon, and cheddar blend for a spicy bite-sized starter. Gluten-free and easy.
# Components:
→ 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
08 - 2 tablespoons cooked bacon, finely chopped
09 - 2 tablespoons shredded sharp cheddar cheese
10 - 1 tablespoon chives or green onions, finely sliced
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Garnish
13 - Extra diced jalapeño
14 - Extra cooked bacon, finely chopped
15 - Extra chives or green onions, finely sliced
# Directions:
01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.
02 - Drain eggs and transfer to an ice bath until completely cooled. Peel eggs and slice lengthwise.
03 - Remove yolks and place them in a mixing bowl. Arrange egg whites on a serving platter.
04 - Mash yolks with a fork. Add cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, diced jalapeño, bacon, cheddar cheese, and chives. Mix until smooth. Season with salt and freshly ground pepper.
05 - Pipe or spoon the filling into the egg white halves.
06 - Top with extra jalapeño, bacon, and chives as desired.
07 - Refrigerate until ready to serve.
