Instructions
Boil Eggs: Cook eggs until hard-boiled. Cool, peel, and slice in half lengthwise. Remove yolks and place in a bowl.
Make Filling: Mash yolks with mayonnaise, cream cheese, mustard, garlic powder, and paprika until smooth.
Add Flavor: Stir in shredded cheddar and finely diced jalapeño (reserve a few pieces for garnish). Season with salt and pepper.
Fill Eggs: Spoon or pipe the mixture back into egg whites.
Top & Garnish: Sprinkle with crumbled bacon, extra jalapeño slices, and a pinch of smoked paprika.
Serve: Chill for 20 minutes before serving for best flavor.
Tips & Variations:
Use pickled jalapeños for a tangy kick.
Add a splash of hot sauce for extra heat.
For a low-carb snack platter, pair with celery sticks and cucumber slices.
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