These jalapeno popper deviled eggs are easy to make, easy to eat and dangerously addicting. These aren’t your grandma’s deviled eggs (which are good, but hey, they need some spice!).
Cook the bacon in a medium skillet until crunchy. Remove to a paper towel-lined plate.
Drain all but 1/2 tablespoon of the grease.
Add one of the chopped jalapenos and the garlic. Saute until just starting to soften. Remove from the skillet with a slotted spoon to a paper towel-lined plate.
Cut eggs in half and scoop the yolks into a medium bowl.
Add the cream cheese, mayonnaise, Dijon, vinegar, salt and cayenne. Mash together to combine. Add more mayonnaise if the mixture is too thick or dry.
Stir in the half of the bacon and the sauteed jalapeno and garlic.
Spoon or pipe the yolk mixture into the eggs.
Garnish with the remaining bacon and the remaining chopped jalapeno and serve.