Ingredients

8 Burnbrae Farms Eggs 2 Go Hard Boiled Eggs

Burnbrae Farms Eggs 2 Go Hard Boiled Eggs

½ Cup (125 ml) Cream Cheese, softened

Cream Cheese, softened

3 Tbsp. (45 ml) Pickled Jalapeno Rings, divided and brine reserved

Pickled Jalapeno Rings, divided and brine reserved

4 slice (80 g) Sharp Cheddar Cheese, halved and trimmed to size of an egg

Sharp Cheddar Cheese, halved and trimmed to size of an egg

8 slices Ready-to-Eat Bacon

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 (30 ml) 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

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