Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1/4 cup sharp cheddar cheese, shredded
- 2 tablespoons pickled jalapeños, finely chopped
- 4 strips of bacon, cooked and crumbled
- Salt and pepper to taste
- Chopped chives for garnish (optional)
Instructions
- Place the eggs in a single layer in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Drain the hot water and transfer the eggs to an ice bath to cool, about 5 minutes. This step always reminds me of Mama Lou’s patience, letting the flavors settle and develop.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- To the bowl with yolks, add mayonnaise, cream cheese, and Dijon mustard. Mash together until smooth. Remember how Mama Lou used to say, “Smoothness is the secret to a perfect deviled egg.”
- Stir in the shredded cheddar cheese and pickled jalapeños. Season with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg whites. I usually use a piping bag for a neat finish—something my sister Ouma taught me during one of our culinary adventures together.
- Top each egg half with a sprinkle of crumbled bacon and garnish with chopped chives if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
