1/3cupmayonnaiseuse generous measure--rounded, not scraped flat
1teaspoonprepared mustardany variety
1teaspoonvinegarany variety
1teaspoonjalapeño juice
1/4teaspoongarlic powder
1/4teaspoononion powder
1/8teaspoonpepper
1 1/2tablespoonsbacon piecesfinely chopped, divided use
1 1/2tablespoonsjarred jalapeñosfinely chopped, divided use
Instructions
Hard-cook the eggs. For Instant Pot instructions, click here.
Peel the hard-boiled eggs. Rinse each one, making sure they are free of peels. Lay on paper towel to dry.
Cut eggs in half lengthwise. Pop out yolks into a clean bowl. Mash yolks with a fork.
Place empty egg whites on a platter and set aside for filling momentarily.
Add mayonnaise, mustard, vinegar, and seasonings (onion powder, garlic powder, salt, and pepper) to egg yolks. Mash and stir well with a fork.
Add one tablespoon finely chopped bacon and one tablespoon finely chopped jalapeños to mixture and incorporate well. Reserve one half tablespoon of both jalepeño and bacon for garnish.
Taste carefully for seasoning. Add a dash of salt or vinegar if needed.
Transfer mixture to a quart size zip-top bag and seal.
Snip off bottom corner of the plastic bag and pipe filling into the reserverd egg whites.
Garnish with remaining half tablespoon each of jalepeño and bacon.