Jalapeno Popper Deviled Eggs
Ingredients
1 dozen large eggs
Jarred pickled jalapenos, diced and juice reserved
1 fresh jalapeno, sliced into thin rings (seeds optional)
3 ounces cream cheese, softened
6 slices thick cut bacon
Directions
Preheat your oven to 375 degrees. Line a sheet pan with foil or parchment paper. Lay out the bacon on the sheet pan. Place the bacon in the oven and bake until it is crispy, about 20 minutes. Remove from the oven and once cool enough to handle, dice the bacon into small pieces.
Next, fill a stockpot with water and place over a burner set to medium/high heat. Add the eggs to a large steamer basket. Once the water comes to a low simmer, add the steamer basket to the stockpot and cover with a lid. Maintain the low simmer for 13 minutes.
Carefully remove the steamer basket from the hot water and plunge into an ice bath. Let the eggs sit in the bath for 15 minutes.
Remove the eggs from the ice bath. One by one, tap the egg all over on a countertop. The eggshells should then peel right off.
Half each egg lengthwise and remove the egg yolks. Place them in a medium bowl. Place the egg whites on a platter and set aside.
Add the softened cream cheese, four tablespoons of the pickled jalapeno juice, and 2 tablespoons diced jalapenos.
Using a hand mixer, mix the ingredients until the mixture is creamy and there aren’t any chunks of egg yolks remaining. Add additional pickled jalapeno liquid as needed to increase the creaminess of the mixture.
Stir in half of the diced bacon. Reserve the other half for garnishing each deviled egg.
Using a small melon baller or small spoon, fill each egg white half with egg yolk filling.
Top each half with diced bacon and a slice of fresh jalapeno.
Deviled eggs are best eaten the day they are made.
