INGREDIENTS
12 hard-boiled large eggs, peeled
1/3 cup Pine River Jalapeno Cold Pack cheese, softened
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 to 2 teaspoons hot pepper sauce
1/2 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
6 bacon strips, cooked and crumbled
DIRECTIONS
Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Stir in the jalapeno cheese, mayonnaise, Dijon mustard, hot pepper sauce, garlic powder and pepper. Adjust seasonings as desired.
Spoon or pipe filling into egg whites. Garnish with bacon.
Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit: WisconsinCheese.com.