Not your grandmother’s deviled eggs! Jalapenos and bacon and cream cheese take deviled eggs to a whole new level!
Jalapeno Popper Deviled Eggs
1 dozen hard-boiled eggs, split and yolks removed
2 ounces cream cheese, room temperature
½ cup mayonnaise Link to Primal brand I use
1 tablespoon prepared mustard
¼ teaspoon salt
5 tablespoons bacon pieces (more than I used in the video http://amzn.to/28Lbnrk )
2 jalapenos seeded and sautéed in bacon fat
2 tablespoons bacon fat to sauté the jalapenos
Paprika to sprinkle over finished eggs (optional)
Boil 1 dozen eggs. Peel off the shells and split them in half length-wise. Scoop the yolks into a medium sized bowl and set aside the whites. To the egg yolks, add 2 ounces of softened cream cheese, ½ cup of mayonnaise, and prepared mustard. Mix all ingredients until creamy and well mixed. Add salt, bacon, and jalapenos and mix well. Be sure to add any bacon fat from the pan you used to sauté the jalapenos. Fill each egg white half with the mixture. Sprinkle the tops with paprika before serving.
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