Ingredients

• 12 large eggs
• 4 slices bacon
• 3 jalapeño peppers
• 1 cup finely shredded sharp Cheddar cheese
• 0.33 cups mayonnaise
• 0.25 reds onion , minced
• 2 tablespoons spicy brown mustard
• 1 pinch paprika , or to taste

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in water for 15 minutes. Remove eggs from water, cool under cold running water, and peel.
2. 2 Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
3. 3 Remove seeds and stems from jalapeños; mince 1 pepper and slice remaining 2 peppers into 24 very thin strips; set aside.
4. 4 Cut eggs in half lengthwise; place yolks in a bowl. Mash with a fork; stir in minced jalapeño, Cheddar cheese, mayonnaise, red onion, and mustard.
5. 5 Place egg whites, cut side up, on a serving platter. Spoon yolk mixture into egg white halves; insert pepper strip into each yolk; sprinkle with crumbled bacon and paprika.

Nutrition per serving