Creamy Jalapeño Deviled Eggs

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Courses: Appetizers & Snacks, Deviled Eggs

Servings: 8

Ingredients

4 large eggs
2 Tbsp . mayonnaise
2 Tbsp . cream cheese, softened
2 tsp . yellow mustard
½ tsp . white vinegar
1/8 tsp . salt
2 small jalapeños, divided
1 Tbsp . cooked bacon pieces
2 tsp . green onions, sliced

Instructions

1
Place eggs in a large saucepan and cover with cool water. Bring to a boil, then remove from heat and cover with a lid. Allow eggs to sit in pan for 12 minutes, then transfer eggs to an ice bath using a slotted spoon. Once eggs are cool, peel eggs and slice in half lengthwise.
2
Place egg yolks in a bowl. Add mayonnaise, cream cheese, mustard, white vinegar and salt. Finely dice one of the jalapeños, then add to the bowl. Stir until smooth, then place in a piping bag fitted with a small piping tip.
3
Pipe filling into the whites of each egg. Slice the remaining jalapeño into thin rounds and place on each egg. Sprinkle each egg with bacon and green onions.
4
Serve and refrigerate leftovers up to 3 days.

Pro Tips

A quick and mess-free way to make deviled eggs: once eggs are cooked, halved and the yolks are hollowed out, place the yolks and other ingredients into a resealable bag, close and mash all together with your hands. When completely mixed, snip off a corner and pipe the filling into the egg halves.

Read it online: https://ncegg.org/recipe/creamy-jalapeno-deviled-eggs/