Smoked Jalapeño Popper Deviled Eggs

Instructions:

1. Slice the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks with the mayonnaise, softened cream cheese, mustard, hot sauce, garlic powder, smoked paprika, salt, and black pepper until the mixture becomes smooth and creamy.
3. Pipe or spoon the filling generously into the hollow egg whites.
4. Top each deviled egg with crumbled bacon and a thin slice of jalapeño.
5. Finish with a sprinkle of chopped chives and either everything bagel seasoning or a light dusting of smoked paprika.
6. For added smoky depth, place the prepared eggs in a smoker on low heat for about 15 minutes.

Variations

• Use candied bacon for a sweet and spicy twist.
• Add minced pickled jalapeños directly into the filling for extra tang and heat.
• Mix in a tablespoon of shredded cheddar or pepper jack for a cheesier filling.
• Try chipotle hot sauce for a smoky, slightly sweet kick.

Tips

• For easy peeling, cool boiled eggs in ice water for at least 10 minutes.
• Use a piping bag with a star tip for a professional, textured finish.
• If the filling seems too thick, add a teaspoon of mayo at a time until it reaches the perfect creamy consistency.
• Prepare the filling ahead of time and store separately; pipe just before serving for the best texture.