Description
A vibrant twist on classic deviled eggs, combining creamy textures with a spicy kick from jalapeños, topped with crispy bacon and fresh chives.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon cream cheese, softened
- 2 tablespoons jalapeño peppers, diced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Bacon bits for topping
- Chives for garnish
Instructions
- Start by hard boiling the eggs and letting them cool. This process takes about 10 minutes; just gently place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover and turn off the heat, allowing them to sit for 10-12 minutes.
- Once cooled, peel the eggs and slice them in half lengthwise. The delicate whites should remain intact for filling.
- Carefully remove the yolks and place them in a bowl. Try to ensure that the whites remain whole for that perfect presentation.
- Mash the yolks and mix them with mayonnaise, cream cheese, diced jalapeños, Dijon mustard, salt, and pepper until smooth.
- Spoon or pipe the mixture back into the egg whites. If you’re feeling fancy, use a piping bag to make these deviled beauties look even more delightful.
- Finally, top with crispy bacon bits and garnish with fresh chives before serving.
Notes
Make ahead for gatherings. The filling can be prepared in advance and filled into the eggs just before serving. Don’t skip the chives for a pop of freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg