Cooktop Cove: Combine eggs and cream cheese & get this delectable meal
By Audrey Michels
Jalapeños, cream cheese, and bacon… why not? These deviled eggs are perfect for fans of spice and flavor (and the tv show The Good Place), or for amateur chefs who somehow got stuck with bringing an appetizer to a potluck. They’re incredibly quick and easy, but people will think they took you all afternoon.
If the flesh of the jalapeño isn’t enough spice for you, you can add some seeds to the egg yolk mixture, but it’s best to taste it without the seeds first and see what you think it needs. Because of the bacon, the mixture might not need as much salt as you’d think, or they might be spicier than you anticipate, so be sure to taste before you start spooning the mixture back into the egg whites.
Jalapeno popper deviled eggs
6
5 minutes
10 minutes
15 minutes
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.
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