Creamy Jalapeno Deviled Eggs

Creamy Jalapeno Deviled Eggs
  • 10 large hard-boiled eggs, peeled and halved lengthwise
  • 1/2 (8 ounce) package cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon garlic powder
  • 4 slices cooked bacon, crumbled, divided
  • 1 small jalapeno pepper, seeded and diced
  • salt and ground black pepper to taste (optional)
  • 1 pinch paprika


  1. Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
  2. Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.

04/14/2018
Creamy Jalapeno Deviled Eggs, recipe PT15M PT1H 5 455 calories

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