Ingredients:

  • 12 Large Eggs
  • 4 oz Cream Cheese, softened
  • 1/4 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1/4 cup Sharp Cheddar Cheese, finely grated
  • 2 tablespoons Cooked Jalapeños, finely minced
  • 1 tablespoon Fresh Chives, minced
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
  • 3 slices Cooked Bacon, crumbled (very crisp)
  • Smoked Paprika (for dusting)

Instructions:

  1. Place eggs in a large saucepan, cover with cold water by 1 inch. Bring rapidly to a rolling boil. Immediately turn off heat, cover, and let sit for exactly 10 minutes. Drain hot water and immediately transfer eggs to an ice bath for at least 15 minutes to stop cooking.
  2. If using fresh jalapeños, slice them in half lengthwise, remove seeds/membranes, and roast or broil until skins are blistered. Finely mince 2 tablespoons of the cooked pepper flesh.
  3. Once cooled, carefully peel the eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a mixing bowl and arrange the white halves on a platter.
  4. Using a fork or potato masher, break down the yolks until fine crumbs form.
  5. Add the softened cream cheese, mayonnaise, and Dijon mustard to the yolks. Mash until mostly smooth.
  6. Stir in the grated cheddar, minced jalapeños, chives, salt, and pepper until just combined. Do not overmix.
  7. Transfer the mixture to a prepared piping bag fitted with a star tip. Pipe or spoon the filling neatly back into the egg white cups.
  8. Refrigerate the assembled deviled eggs for a minimum of 30 minutes to allow the filling to firm up.
  9. Before serving, sprinkle generously with crispy bacon crumbles and dust lightly with smoked paprika.