Jalapeño Popper Deviled Eggs

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1. 1

   Crisp the bacon

   Cook the bacon in a nonstick skillet until crispy. Lift it out with a slotted spoon and set it aside.

2. 2

   Cook the jalapeño and garlic

   Pour off all but ½ tablespoon of the bacon grease. Add the chopped jalapeño and garlic and cook 1–2 minutes.

3. 3

   Make the filling

   Halve the eggs and pop the yolks into a medium bowl. Add the cream cheese, mayonnaise, mustard, vinegar, salt, and cayenne, and mash with a fork until smooth.

4. 4

   Add the mix-ins

   Stir in the jalapeño and garlic. Set aside about a quarter of the bacon and stir the rest into the filling.

5. 5

   Fill and garnish

   Spoon the filling into the egg whites. Top with the reserved bacon and the jalapeño slices.

Adapted from Jalapeño Popper Deviled Eggs by Christin Mahrlig on Spicy Southern Kitchen.