2tablespoonsdiced pickled jalapenos(plus extra for topping)
4tablespoonspickled jalapeno juice
1slicebacon(cooked and finely chopped)
parsley or chives(for garnish)
Instructions
Add the eggs to a saucepan and cover with enough water to come 1 inch above the eggs. Bring to a boil. Turn off the heat and let sit for 10 minutes.
Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel. (Note 1)
Cut the eggs in half lengthwise. Add the yolks to a mini food processor and blend until finely chopped.
Add cream cheese, cheddar, cheese, pickled jalapenos, and pickle juice. Blend until creamy. The consistency should be pipable. Transfer the mixture to a piping bag. (Note 2)
Pipe the mixture into the egg halves. Garnish with pickled jalapenos, bacon, and parsley or chives.
Notes
To peel, tap the eggs on the side of the bowl to crack the shell. Gently peel the shell while holding the egg in the water. The water gets into the cracked shell and helps to loosen the shell.
Alternatively, use a small plastic bag. Fill and cut off the corner to pipe the mixture.
Deviled eggs can be made 1-2 days in advance. For optimal freshness, store the filling separately and fill the egg whites when ready to serve.
Leftover deviled eggs should be refrigerated and eaten within 1-2 days.