These are creamy deviled eggs with an edge that go well with BBQ chicken on the grill and macaroni salad.
You can use piping tips to create a beautiful filling design.
Prep Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 10 mins
Servings::10
Yield::10 servings
Ingredients
10 large hard-boiled eggs, peeled and halved lengthwise
½ (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
½ teaspoon garlic powder
4 slices cooked bacon, crumbled, divided
1 small jalapeno pepper, seeded and diced
1 pinch salt and ground black pepper to taste
1 pinch paprika
Directions
Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.
Cook's Notes:
I use the store-bought jar of whole jalapeno peppers. When mixing, I use a little of the juice from the jar of the jalapenos in the egg yolk mixture to make it smooth and creamy.
I have also on occasion used Hormel(R) Real Bacon Bits rather than cooking bacon to save time.