Jalapeño Bacon Cheddar Deviled Eggs

Recipe View Hard-Boil the Eggs: Gently place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat. Cover and let stand for 15 minutes. (Time: 15 minutes)

Recipe View Cool and Peel: Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel carefully. (Time: 5 minutes)

Recipe View Cook the Bacon: Place bacon in a large skillet over medium-high heat. Cook, turning occasionally, until crispy and golden brown. (Time: 8-10 minutes). Drain on paper towels and crumble once cooled.

Recipe View Prepare the Jalapeños: Remove the seeds and membranes from the jalapeños (for less heat). Mince one jalapeño pepper. Thinly slice the remaining two jalapeños into 24 strips for garnish. (Time: 5 minutes)

Recipe View Make the Filling: Halve the cooled, peeled eggs lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth. Add the minced jalapeño, shredded Cheddar cheese, mayonnaise, minced red onion, and spicy brown mustard. Stir until well combined. (Time: 5 minutes)

Recipe View Assemble the Deviled Eggs: Arrange the egg white halves, cut-side up, on a serving platter. Spoon or pipe the yolk mixture evenly into each egg white. (Time: 5 minutes)

Recipe View Garnish and Serve: Insert a thin strip of jalapeño into the center of each deviled egg. Sprinkle with crumbled bacon and a pinch of paprika. Serve immediately or chill for later. (Time: 2 minutes)