Ingredients
• 6 large eggs, hard-boiled & peeled
• 2 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tbsp sour cream or Greek yogurt
• 2–3 tbsp finely diced pickled jalapeños (adjust to heat preference)
• 2 slices bacon, cooked & crumbled
• 2 tbsp shredded sharp cheddar or pepper jack
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• Salt & black pepper to taste
Garnish:
• Extra crumbled bacon
• Thin jalapeño slices
• Chopped chives or green onion
• Extra shredded cheese
Instructions
- Slice eggs in half lengthwise. Gently remove yolks; place in a bowl. Arrange whites on a serving plate.
- Mash yolks with a fork. Add cream cheese, mayo, sour cream, jalapeños, 1 tbsp bacon, 1 tbsp cheese, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and fluffy (use a hand mixer for ultra-creamy texture).
- Spoon or pipe filling into egg whites (piping bag with star tip = pro look!).
- Top each with remaining bacon, a jalapeño slice, a pinch of cheese, and chives.
- Chill 30+ mins before serving (flavors meld beautifully).
PREP TIME & NUTRITION :
Prep Time: 20 mins (+30 chill), Servings: 12 halves
Calories: 75, Net Carbs: 1g, Fats: 6g, Protein: 4g
✅ Naturally keto, low-carb, gluten-free, and packed with protein + healthy fats.
✅ Make-ahead friendly—fill up to 1 day ahead; garnish just before serving.