Jalapeno Egg Poppers

Ingredients

8

EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch

1/2 cup / 125 ml

cream cheese, softened

3 tbsp / 45 ml

Pickled Jalapeno Rings, divided and brine reserved

4 slice / 80 g

sharp cheddar cheese, halved and trimmed to size of an egg

8 slice

ready-to-eat Bacon

Directions

1. Preheat oven to 375F ( 190 C).

2. Slice hard boiled eggs in half length-wise and remove yolks to a medium bowl. Mash the yokes, and mix in the softened cream cheese. Add 2 Tbsp (30ml) finely chopped pickled jalapeno and 1 Tbsp (15 ml) brine. Season with salt and pepper to taste and stir to thoroughly combine.

3. Assembly: Fill each egg white half with approx. 1 Tbsp (15 ml) cream cheese filling, evenly dividing. On 8 of the filled halves, lay a ½ slice of cheese and 1 jalapeno ring, and cover with egg half. Roll each re-assembled egg with one strip of bacon, and secure with a toothpick.

4. Bake for 5 minutes until cheese is just melted (but not oozed out), bacon is crisp and egg warmed through. Do not overcook, or egg will become rubbery.

Tips

1. If less heat is desired, remove the seeds from jalapeño before chopping, or choose a mild jarred variety.