Prep Time: 20 Mins
Cook Time: 15 Mins
Makes: 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
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.
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.
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.
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.