Ingredients
12 large eggs, hard-boiled and peeled
½ cup mayonnaise
2–3 tbsp cream cheese, softened
2 tsp Dijon mustard
1–2 fresh jalapeños, finely diced (seeded for mild, keep seeds for heat)
¼ cup shredded sharp cheddar cheese
3 slices cooked bacon, finely crumbled
½ tsp garlic powder
½ tsp smoked paprika (plus more for garnish)
Salt & pepper, to taste
Optional: pickled jalapeño slices or extra bacon for topping
Instructions
Prep the eggs
Slice eggs in half lengthwise. Remove yolks and place them in a bowl.
Make the filling
Mash yolks with a fork until smooth.
Mix in mayonnaise, cream cheese, Dijon, garlic powder, smoked paprika, and salt/pepper.
Add the popper flair
Stir in diced jalapeños, cheddar cheese, and most of the bacon (reserve a little for garnish).
Fill the eggs
Spoon or pipe the filling back into the egg whites.
Finish & garnish
Top with extra bacon, a pinch of paprika, and optional jalapeño slices.
Chill
Refrigerate at least 30 minutes to allow flavors to develop.
Notes
- For extra heat: add hot sauce or use pickled jalapeños.
- For ultra-smooth filling: blend the yolk mixture with a hand mixer.
- Make-ahead friendly: prepare up to 1 day in advance; store covered.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer
- Method: Boiled / Mixed
- Cuisine: American
- Diet: Gluten Free