Name: Jalapeno Popper Deviled Eggs with Bacon
Ingredients: 6 large eggs; 16 sliced pickled jalapenos, divided; 6 slices bacon, cooked crisp and crumbled; 4 to 6 tablespoons mayonnaise; 2 ounces cream cheese, softened; 1/4 teaspoon smoked paprika

Ingredients

Scale

6 large eggs
16 sliced pickled jalapenos, divided
6 slices bacon, cooked crisp and crumbled
4 to 6 tablespoons mayonnaise
2 ounces cream cheese, softened
1/4 teaspoon smoked paprika

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Instructions

Hard boil the eggs. This is how I make perfect hard-boiled eggs. Place the eggs in a large sauce pan with cold water. Add enough water that the eggs are fully submerged. Over high heat bring water to a rolling boil. Once the water has come to a boil, remove the pan from the heat, cover and let sit for 12 minutes.
Chop 4 of the jalapeno slices and set aside.
Peel the eggs and slice in half lengthwise. Remove yolks and fork mash them in a medium mixing bowl. To the bowl, add bacon, mayonnaise, cream cheese, and chopped jalapenos. Mix until all ingredients are well incorporated.
Spoon the mixture into a plastic bag or pastry bag. Squeeze the mixture to one corner of the bag and snip off the corner. Use this to pipe the filling into the egg halves.
Top each egg with a jalapeno slice. Sprinkle the paprika over top of the eggs.