Jalapeno Popper Deviled Eggs

• 12 Eggs (I Recommend Using Eggs That Are At Least One Week Old For Easy Peeling)
• 13 cups Olive Oil Mayonnaise
• 2 ounces, weight Cream Cheese, Softened
• 1 Tablespoon White Vinegar
• 1 teaspoon Brown Sugar
• Salt And Pepper, to taste
• 3 Jalapenos, Divided
• 2 Green Onions, Chopped, Divided
• 6 slices Bacon, Cooked And Crumbled

1. To make the hardboiled eggs: Place eggs in a large pot in a single layer.
2. Add enough cold water to cover eggs by 2 inches.
3. Place on a burner over high heat and bring to a rolling boil.
4. Remove from heat, cover, and allow eggs to cook for 1012 minutes.
5. I usually sacrifice one egg at the 10-minute mark to check for doneness.
6. Remove an egg with a slotted spoon, crack, peel, and slice open to make sure egg is cooked through.
7. Remove eggs from pot and immediately submerge in cold water.
8. Peel eggs.
9. I find its easiest to do this by cracking the entire surface of egg gently on a counter and running under water while peeling.
10. For the deviled eggs: Slice eggs in half and remove yolks into a bowl.
11. Add mayonnaise and cream cheese to bowl and mash until most lumps are removed.
12. Stir in vinegar and brown sugar.
13. Season with salt and pepper to taste.
14. Seed and dice 1 jalapeno and add to egg filling.
15. Finely chop 1 green onion and stir into filling as well.
16. Use a small cookie scoop or spoon to divide filling evenly among eggs.
17. Slice remaining jalapenos.
18. Seed if desired.
19. Place a jalapeno on each egg half, then top with crumbled bacon and remaining sliced green onion.
20. Keep refrigerated until ready to serve.

eggs, olive oil mayonnaise, weight cream cheese, white vinegar, brown sugar, salt, jalapenos, green onions, bacon

Taken from tastykitchen.com/recipes/appetizers-and-snacks/jalapeno-popper-deviled-eggs/ (may not work)