Jalapeño Popper Deviled Eggs

 

Ingredients:

• 6 large eggs
• 1/4 cup cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons pickled jalapeños, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: Crumbled cooked bacon and chopped chives for garnish

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Instructions:

1. Boil the Eggs:
   Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes.
2. Cool and Peel:
   Transfer the eggs to a bowl of ice water and let them cool completely. Peel the eggs and slice them in half lengthwise.
3. Prepare the Filling:
   Remove the yolks and place them in a medium mixing bowl. Mash the yolks with a fork until smooth.
4. Mix the Filling:
   Add the softened cream cheese, mayonnaise, Dijon mustard, chopped pickled jalapeños, garlic powder, salt, and pepper to the yolks. Mix well until creamy and smooth.
5. Fill the Egg Whites:
   Spoon or pipe the filling back into the egg white halves.
6. Garnish and Serve:
   If desired, sprinkle the tops with crumbled bacon and chopped chives. Serve chilled.

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