Jalapeño Devilled Eggs with Creamy Bacon Filling

Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Set the pan over medium heat and bring the water to a gentle boil. Once boiling, reduce slightly and simmer for 9 to 10 minutes. Immediately transfer the eggs into a bowl of ice water and let them cool completely (this stops the cooking and prevents a green ring around the yolks). Once cooled, gently tap and peel the shells, rinsing under cool water if needed to remove small fragments.

Place the chopped bacon into a nonstick skillet and cook over medium heat. Stir occasionally as the fat renders and the bacon turns golden and crisp, about 6 to 8 minutes. Watch closely toward the end to avoid burning. Transfer the bacon to a paper towel-lined plate, leaving about 1/2 tablespoon of the bacon fat in the pan (this will be used to build flavour in the next step).

With the reserved bacon fat still warm in the pan, add the finely diced jalapeño and minced garlic. Cook over medium-low heat for 1 to 2 minutes, stirring gently, until softened and fragrant. The mixture should smell warm and slightly smoky without browning. Remove from heat and allow it to cool slightly before adding to the filling.

Slice each peeled egg in half lengthwise using a sharp knife, wiping the blade between cuts for clean edges. Carefully remove the yolks and place them into a mixing bowl. Arrange the egg whites on a serving plate, cut side up, ensuring they sit flat and stable.

Mash the egg yolks with a fork until they are fine and crumbly with no large lumps. Add the softened cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, salt, and cayenne pepper. Mix slowly at first, then more thoroughly until the filling becomes smooth, creamy, and spreadable (the mixture may look slightly thick at first, continue mixing until it softens).

Add the cooled jalapeño and garlic mixture to the bowl along with most of the crispy bacon, reserving a small portion for garnish. Gently fold everything together until evenly combined. Taste the filling and adjust salt or cayenne if needed to balance the flavour.

Using a spoon or piping bag, fill each egg white cavity with the prepared mixture. If using a piping bag, cut a small opening or use a star tip for a more decorative finish. Fill generously so the tops are slightly rounded.

Top each filled egg with a small sprinkle of reserved bacon and a thin slice of fresh jalapeño. Arrange neatly on a serving plate and chill lightly before serving. Serve slightly cool rather than very cold for the best texture and flavour.