Creamy eggs with jalapeños, bacon, and cheddar deliver a spicy, crowd-pleasing appetizer. Gluten-free and low carb.
# What You'll Need:
→ 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 and freshly ground black pepper, to taste
→ Garnish
12 - Extra diced jalapeño pepper
13 - Extra cooked bacon, finely chopped
14 - 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 eggs rest for 10 minutes.
02 - Drain eggs and transfer to an ice bath to cool completely. Peel the eggs and slice each in half lengthwise.
03 - Carefully remove yolks and place in a medium mixing bowl. Set egg whites aside on a serving platter.
04 - Mash yolks with a fork. Add cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, diced jalapeño, cooked bacon, shredded cheddar, and chives. Stir until mixture is smooth and well combined. Season with salt and pepper.
05 - Spoon or pipe the filling back into the egg white halves.
06 - Top filled eggs with additional diced jalapeño, chopped bacon, and sliced chives as desired.
07 - Refrigerate filled eggs until ready to serve.
