Creamy Jalapeño Deviled Eggs
Serving Size: 4
|2 tablespoons||Cream cheese, softened|
|2 teaspoons||Yellow mustard|
|1/2 teaspoon||White vinegar|
|2||Small jalapeños, divided|
|1 tablespoons||Cooked bacon pieces|
|2 tablespoons||Green onions, sliced|
- 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.