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Jalapeño Deviled Eggs
These Jalapeño Deviled Eggs are a fun and easy appetizer, made with a combination of simple ingredients. These are the perfect snack to set out for any Holiday party or large gathering.
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6
Course:
Appetizer , Snacks
Cuisine:
American
Ingredients
- 6 large eggs
- 3-4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons jalapeno juice (from the jar of pickled jalapeños)
- 2 tablespoons pickled jalapenos diced
- 2 teaspoons fresh dill chopped
- 2 teaspoons fresh chives chopped
- ⅛ teaspoon salt
- pinch cayenne
Garnish
- paprika
- fresh herbs
- slice of pickled jalapeño optional
Instructions
- Bring a medium size pot filled ⅔ with water to a boil over medium heat.
- Add in the eggs using a large spoon to gently place in the boiling water. Boil the eggs for 12 minutes.
- Remove the eggs from the boiling water and place in a bowl filled with cold water, add ice to the bowl to speed up the chilling.
- Let the eggs cool for 5-10 minutes. Then gently crack each egg and peel in the bowl of water or under cool running water.
- Slice each egg lengthwise, and using a spoon gently remove the yolks and add them to a small bowl.
- Mash the egg yolks with a fork until they are broken apart and crumbly.
- Add the mayonnaise, dijon, jalapeno juice, diced jalapeños, fresh herbs, salt and cayenne.
- Mash the ingredients together with the egg yolks using a fork until smooth and creamy. If needed add more mayonnaise to ensure a creamy filling.
- Taste and adjust seasoning as needed.
- Depending on how you want to present the eggs, fill a pastry bag fitted with a star tip, or a large plain tip. Or you can simply spoon the filling back into the egg white halves.
- Sprinkle the eggs with a pinch of paprika and garnish with fresh herbs.
- If you want more heat, garnish with a small slice of pickled jalapeño.
Cup of Yum
Notes
- Make Ahead: This Jalapeño Deviled Egg recipe can be made 2-3 days ahead of time and stored in a sealed container in the refrigerator.
- Leftovers: Deviled eggs should always be stored in the refrigerator in a sealed container for up to 3 days.
Nutrition Information
Calories
112kcal
(6%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
167mg
(56%)
Sodium
220mg
(9%)
Potassium
71mg
(2%)
Fiber
0.1g
(0%)
Sugar
0.3g
(1%)
Vitamin A
316IU
(6%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 167mg | 56% |
| Sodium | 220mg | 9% |
| Potassium | 71mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.3g | 1% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.