6 eggs
½ jalapeno, seeded and chopped
½ clove garlic, minced
1 ½ ounces cream cheese, softened
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
Salt and pepper
½ teaspoon paprika
4 slices bacon, chopped (optional)
Place the eggs in a large pot and cover by 1 inch with water. Bring the water to a boil over a medium-high heat. Once boiling, cover the pot and remove from heat and set aside for 10 minutes.
Drain the water and transfer the eggs to a bowl of ice water and let them cool completely.
Drain the ice water and peel the eggs.
Slice the eggs in half, length-wise, and scoop out the yolks into a medium mixing bowl.
To the mixing bowl with the egg yolks, the jalapeno, the minced garlic, the cream cheese, the mayonnaise, and the Dijon mustard. Mash and mix well. Taste and season with salt and pepper.
Scoop the filling back into the cavities in the egg whites.
Sprinkle the top of the devilled eggs paprika.
Cover and refrigerate until ready to serve.