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Prepare large eggs.
Use jalapenos.
Provide sour cream.
You need dijon mustard.
Provide shredded sharp cheddar.
Prepare salt and pepper.
Prepare hungarian paprika for garnish.

They get their name from the association of hot and spicy foods with the Devil. Spicy deviled eggs made just like your favorite jalapeno poppers - lots of cream cheese, crumbled bacon, and fresh jalapenos! Deviled eggs are one of those things. Based on his weird thing against foods all mixed up with other foods (he's not the biggest casserole fan out there), I would expect him.

Place eggs in cold water to cover. Place on high heat. And bring to a boil. Once at a hard boil boil for ten minutes..
When done, rinse under cold water. Place four large handfulls of ice in water. Let eggs chill in ice bath untill ice melts.
Meanwhile, char two jalapenos over open flame untill skin blackens..
Once blackened place peppers in a bag and seal for ten minutes.
Once peppers steam, peel charred skin off. Remove seeds. Mince one pepper and julliene the other.
Once ice has melted, peel eggs. Cut eggs in half and remove yolks.
Plate eggs. Put minced pepper, yolks, sour cream, mustard, cheese, salt and pepper in a bowl. Mix until creamy.
Divide mixture evenly between eggs. Garnish with paprika. Place a julliened pepper on top..

Halve eggs lengthwise, then spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, bacon, cheddar, mustard, and jalapeño and season with salt and pepper. Deviled eggs stuffed with cheddar cheese, crispy bacon, and jalapeño pepper make a delicious keto appetiser. I make deviled eggs almost every week and that's why I always keep boiled eggs in the fridge. Deviled eggs are a must at our picnics and dinners.

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