Creamy Jalapeno Deviled Eggs

Ingredients and Weight:

• Large hard-boiled eggs: 8 (approximately 1 pound)
• Mayonnaise: 1/2 cup
• Cream cheese: 1/4 cup, softened
• Jalapeno pepper: 1 small, seeded and minced (approximately 1 tablespoon)
• Bacon: 4 slices, cooked and crumbled (approximately 4 tablespoons)
• Green onions: 2, thinly sliced (approximately 2 tablespoons)
• Paprika: 1 teaspoon
• Salt and black pepper: To taste

Preparation Time:

10 minutes

Cooking Time:

N/A

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Peel the hard-boiled eggs and cut them in half lengthwise.
2. Remove the yolks and place them in a small bowl.
3. Mash the yolks with a fork until smooth.
4. Add the mayonnaise, cream cheese, jalapeno pepper, bacon, green onions, paprika, salt, and black pepper to the yolks.
5. Stir until well combined and smooth.
6. Spoon the yolk mixture into the egg white halves.
7. Sprinkle with additional paprika and green onions for garnish, if desired.

Nutritional Information:

Per Deviled Egg (1/8 of the recipe):

• Calories: 120
• Fat: 9g
• Cholesterol: 120mg
• Sodium: 150mg
• Carbohydrates: 2g
• Protein: 5g

Dish Characteristics:

• Creamy and flavorful
• Mildly spicy with a hint of heat from the jalapeno
• Savory and satisfying
• Perfect for parties or appetizers
• Easily customizable to personal preferences

User Comments:

• "These deviled eggs are so delicious! The creamy filling has just the right amount of spice and the bacon adds a nice crunch."
• "I love that these deviled eggs are a bit different from the classic recipe. The jalapeno adds a nice kick!"
• "These were a hit at my party! Everyone raved about how creamy and flavorful they were."
• "I'm not a big fan of spicy food, but these deviled eggs were not too hot for me. The cream cheese balances out the heat from the jalapeno."
• "I would definitely recommend these deviled eggs to anyone looking for a delicious and unique appetizer."

Special Precautions and Tips:

• If you prefer a spicier filling, you can use more jalapeno pepper.
• For a smoother filling, blend the yolk mixture until completely smooth before spooning it into the egg white halves.
• To prevent the deviled eggs from drying out, cover them and refrigerate until ready to serve.