Ingredients:

  • 6 large eggs (720 g)
  • Ice water, for chilling
  • 4 slices bacon, cooked until crispy and crumbled (approx. 40g cooked weight)
  • 2 ounces cream cheese, softened (57g)
  • 1/4 cup mayonnaise (60 ml)
  • 1 jalapeño, seeded and finely diced
  • 1 tablespoon finely chopped green onions (15 ml)
  • 1/2 teaspoon Worcestershire sauce (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • Paprika, for garnish (optional)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
  2. Immediately transfer eggs to an ice bath to stop cooking. Peel the eggs carefully.
  3. Halve the eggs lengthwise and carefully remove yolks. Place yolks in a mixing bowl. Add cream cheese, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper to the yolks. Mash with a fork or potato masher until smooth and creamy.
  4. Fold in the diced jalapeño, crumbled bacon, and chopped green onions into the yolk mixture. Mix well.
  5. Spoon or pipe the filling into the egg white halves.
  6. Sprinkle with paprika (optional). Cover and chill for at least 30 minutes to allow flavors to meld.
  7. Serve chilled.