Boil the eggs:
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath and let cool completely before peeling.
Prepare the filling:
Once peeled, slice the eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Set the egg white halves aside on a serving platter.
Mash and mix:
To the yolks, add softened cream cheese, mayonnaise, Dijon mustard, chopped pickled jalapeños, garlic powder, and a pinch each of salt and pepper. Mash and mix until smooth and creamy. Taste and adjust seasoning if needed.
Fill the eggs:
Spoon or pipe the filling into the egg white halves using a piping bag or a zip-top bag with the corner snipped off. Divide the filling evenly among all 12 halves.
Garnish and serve:
Top with additional chopped jalapeños, crumbled bacon, or a sprinkle of smoked paprika for extra flair (optional). Serve immediately or refrigerate until ready to serve.
