Huevos Caliente • 168 Party Halves

✺ Let's cook

1. 1

   Organize 12-egg cooker batches

   6–7 batches

   Work through all 84 eggs using the egg cooker's hard-boiled setting (or cook in pot batches). Immediately ice-bath each completed batch.

2. 2

   Peel and halve

   45–60 min

   Peel cold eggs. Slice lengthwise, collect yolks, and place 168 whites on serving trays. Keep trays chilled.

3. 3

   Make filling batch one

   15–20 min

   Mash yolks from the first 42 eggs and mix with 1⅓ cups sour cream, 7 tbsp cheese, 7 tbsp chopped jalapeños, 3½ tsp each paprika/cumin, 1¾ tsp cayenne to taste, and 14 bacon strips.

4. 4

   Repeat batch two

   15–20 min

   Make a separate identical filling batch for the second 42 eggs, checking the heat before adding the full cayenne amount.

5. 5

   Pipe and refrigerate

   30–45 min

   Pipe generously into all whites and refrigerate covered overnight, or until service.

6. 6

   Garnish for serving

   15–20 min

   Shortly before guests arrive, top with reserved crisp bacon, jalapeño rings and a light shake of Tajín or paprika.