Loaded Bacon Jalapeno Deviled Eggs

• Gluten free

• Meat

  • 4 strips Bacon

• Produce

  • 1 tsp Garlic
  • 2 tbsp Jalapeno, jarred slices
  • 18 Jalapeno, slices

• Refrigerated

  • 9 Eggs, hard

• Condiments

  • 1/4 cup Mayonnaise
  • 1/4 cup Ranch salad dressing

• Baking & Spices

  • 1 Paprika, smoked
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Cheddar cheese
  • 2 oz Cream cheese

Found on insidebrucrewlife.com

Description

Directions

• Cut the eggs in half side ways to make little egg cups. Remove the yolk gently and place in a bowl. Slice off a tiny circle from the bottom of each egg, so the cups will stand up.
• Dice the egg yolks with a fork, and then add the softened cream cheese, salad dressing, garlic, and mayo. Mix together until creamy.
• Stir in the diced jalapeños, cheese, and bacon. Season to taste with the salt and pepper.
• Use a spoon to fill each egg cup completely with the mixture. Sprinkle with the smoked paprika and top each egg with a jalapeño slice. Refrigerate until ready to serve.