Fully Loaded Deviled Eggs

It’s the time of year for celebrations and family gatherings. While everyone is looking for a new way to put a spin on the humble deviled egg, look no further, this is your recipe.

My aunt served these fully loaded deviled eggs to my family one Thanksgiving and I have never used another recipe. When I had these for the first time it was like a flavor explosion. It was creamy, smoky, tangy and spicy all in one little, bite-sized egg. So without further adieu, say goodbye to the old and bring in the new! 

Fully Loaded Deviled Eggs

• 8 eggs
• 12 oz cream cheese
• 4-6 pieces of bacon, cooked and crumbled
• 3 tbls. tops to green onions, thinly sliced
• 3 tbls. mustard
• 1/2 tsp. dry mustard
• 3/4 tsp. garlic salt
• 1/4 tsp. season salt
• Dash of white pepper
• 1/8 tsp. cayenne
• 1 1/2 tbls. finely dices jalapeno slices (about 10)

1. In a large quart sauce pan, boil eggs for 15 minutes. Once cooled, remove shells.
2. On a cutting board, slice the eggs in half and remove the yolks.
3. In a large mixing bowl, add yolks and all ingredients except jalapenos and mix well.
4. Use an icing bag to fill egg slices and top with jalapeno slice.
5. Refrigerate until ready to serve.