Ingredients
Equipment
Method
Boil and chill the eggs
- Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes until the yolks are set.
- Chill the eggs in an ice bath for 10 minutes. Peel the eggs and halve them lengthwise to prepare for filling.
Make the jalapeno filling
- Mash the yolks with mayonnaise, softened cream cheese, jalapeno brine, Dijon mustard, garlic powder, and salt until smooth. Keep mashing until the mixture looks uniform and thick.
- Fold in the minced pickled jalapenos. Mix just until the jalapeno pieces are evenly distributed through the filling.
Fill and garnish
- Pipe the filling into the egg whites. Fill each half generously for a domed look.
- Top each deviled egg with a thin fresh jalapeno slice, bacon crumbles, and a dusting of chili powder. Serve immediately or chill until ready to eat.
Notes
For the cleanest filling, pipe while the mixture is thick—if it feels loose, chill it 10 minutes before piping. Store assembled deviled eggs covered in the fridge up to 3 days; keep garnishes fresh by adding fresh jalapeno slices and chili powder right before serving. Freezing is not recommended because the egg texture becomes watery. For a lower-fat option, use light mayonnaise and light cream cheese, keeping the pickled jalapenos and brine for the same punchy flavor.