Creamy eggs meet jalapeños, bacon, and cheese for a spicy, crowd-pleasing appetizer. Gluten-free, low carb, and easy.
# What You 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, cooked bacon, and chives
# Steps:
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 sit for 10 minutes.
02 - Drain the eggs and transfer to an ice bath to cool completely before peeling. Slice eggs in half lengthwise.
03 - Carefully remove yolks and 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, chopped bacon, shredded cheddar, and chives. Blend until smooth. Season with salt and pepper.
05 - Spoon or pipe the filling into each egg white half.
06 - Top with extra diced jalapeño, bacon, and chives as desired.
07 - Refrigerate until ready to serve.
