1. Boil the Eggs:

• Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 10-12 minutes. Remove the eggs from the hot water and transfer them to an ice water bath to cool. Once cooled, peel the eggs and slice them in half lengthwise.

2. Prepare the Filling:

• Carefully remove the yolks from the egg whites and place them in a medium bowl. Mash the yolks with a fork until smooth.
• Add the softened cream cheese, mayonnaise, Dijon mustard, finely chopped jalapeños, pickled jalapeños (if using), garlic powder, salt, and pepper to the mashed yolks. Stir everything together until the mixture is creamy and smooth. Taste and adjust seasoning as needed, adding more jalapeños or salt if desired.

3. Fill the Egg Whites:

• Spoon or pipe the creamy filling into the hollowed-out egg whites. Use a piping bag or a plastic sandwich bag with the tip cut off for a cleaner, more decorative presentation.

4. Garnish:

• Sprinkle crumbled bacon on top of each deviled egg, followed by a small slice of fresh jalapeño (if using). Garnish with fresh cilantro for a pop of color and flavor.

5. Serve:

• Serve the Jalapeño Popper Deviled Eggs immediately, or refrigerate until ready to serve. They can be stored in the fridge for up to 2 days.

Notes

• Adjusting Spice Level: If you prefer less heat, reduce the amount of fresh jalapeño or omit the pickled jalapeños. Alternatively, add more for an extra spicy kick.
• Texture: If you want a smoother filling, you can blend the filling ingredients in a food processor instead of mashing by hand.
• Make Ahead: You can prepare the filling ahead of time and store it in an airtight container in the fridge for up to 2 days. Just fill the egg whites right before serving.