Ingredients

• 6 eggs, hard-boiled and cooled

• 1 jalapeno, cored and seeded

• 1 jalapeno, thinly sliced

• 1 Tbsp mayonaise

• 2 Tbsp sour cream or cream cheese

• 2 tsp dijon mustard

• 1 garlic clove, finely minced

• 2 strips bacon, diced and cooked

• 1/8 cup grated cheddar

• Splash pickled jalapeno brine

• Salt and pepper to taste

Directions

1. To hardboil the eggs, place them in one layer at the bottom of a pot, cover with 2 inches of cold water, and bring it to a boil. Once it boils, add a lid and turn off the heat. Allow this to sit for 13 minutes, and then immediately transfer the eggs to an ice bath.

2. Make the cheese crisp and garnish: Use a nonstick skillet on medium-low heat. Once the pan is heated, quickly place small 1-inch piles of cheese. Let these melt and turn golden for about a minute, then flip and cook for another minute. Move to a paper towel to drain and let cool

3. Peel the eggs and slice them in half lengthwise. Set aside the whites on a serving tray. Put the yolks into a food processor along with the mayo, sour cream or cream cheese, dijon, brine, salt, and pepper. Grate the seeded jalapeno and garlic and add that in (feel free only to use half the pepper if you want it less hot). Process the mixture.

4. Taste the mixture to approve, then move the mixture to a piping or ziplock bag (cut a hole on the corner to use it as a piping bag)

5. Fill each of the egg whites with the mixture. Garnish with pieces of bacon, a thinly sliced jalapeno slice, and a cheese crisp