Ingredients
– 6 large eggs
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 2-3 jalapeños, diced (seeds removed for less heat)
– 1/4 cup shredded cheddar cheese
– 2 tablespoons cream cheese, softened
– 2 tablespoons crispy bacon, chopped
– Salt and pepper, to taste
– Optional: chopped green onions or additional bacon for garnish
Equipment Needed
– Saucepan for boiling eggs
– Mixing bowl
– Fork or potato masher
– Spoon for filling eggs
– Knife for chopping
– Optional: piping bag for a fancier presentation
Step-by-Step Instructions
To start, I place my eggs in a saucepan and cover them with cold water. I bring the water to a rolling boil and then cover the pan, removing it from heat. I let the eggs sit for about 12-15 minutes before I plunge them into an ice bath to cool down. The ice bath not only cools the eggs quickly but also makes peeling them a breeze. Once they’re cool, I peel the eggs and slice them in half lengthwise. I pop the yolks into a mixing bowl. (See the next page below to continue steps…)