I so enjoy chatting with Matt Swaim each week on the Sonrise morning show. Today we talked about appetizers for the holidays and the winner was this recipe for deviled eggs that have Jalapeño Popper ingredients! A friend of mine said he enjoys these at a local restaurant, where they top the eggs with candied bacon, jalapenos and Sriracha! Wow! Have a lovely Labor Day weekend, and blessings.

Rita

Jalapeno Popper Deviled Eggs

OK, these are admittedly addictive…and they make good use of Nell’s pickled peppers! Nice for Labor Day. Go to taste on ingredients. You do you!

Ingredients

12 large hardboiled eggs peeled

½ cup mayonnaise
¼ cup cream cheese softened
2-3 Tablespoons pickled jalapenos chopped

1 Tablespoon pickled jalapeno juice
2 teaspoons dijon mustard

Up to 1 teaspoon sugar

Pepper to taste

6 slices bacon, cooked and chopped real fine

Fresh jalapenos for garnish (optional but so good)

Instructions

Cut the eggs in half lengthwise and add the yolks to a medium-sized bowl. Mash the yolks with a fork until it forms crumbles.

Add the mayonnaise, cream cheese, pickled jalapenos, jalapeno juice, dijon mustard, sugar, and black pepper to the bowl. Stir and mash until combined and smooth.

Add the bacon and stir it in. Taste and adjust the seasoning if necessary.
Add the filling back to the egg whites, and fill them with a generous amount of the filling. 

Garnish with a fresh jalapeno slice and more crispy bacon, if desired. Serve immediately or chill until serving.
Store leftovers in the fridge for up to 3 days.