Creamy Jalapeño Deviled Eggs
Serving Size: 4
| Qty | Ingredient |
|---|---|
| 4 | Eggs |
| 2 tablespoons | Mayonnaise |
| 2 tablespoons | Cream cheese, softened |
| 2 teaspoons | Yellow mustard |
| 1/2 teaspoon | White vinegar |
| 1/8 teaspoon | Salt |
| 2 | Small jalapeños, divided |
| 1 tablespoons | Cooked bacon pieces |
| 2 tablespoons | Green onions, sliced |
Directions:
- 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 jalapenos, 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 jalapeno into thin rounds and place on each egg. Sprinkle each egg with bacon and green onions.
- Serve and refrigerate leftovers up to 3 days.