Jalepeño Deviled Eggs
User Reviews
5
Jalepeño Deviled Eggs
Description
This recipe begins by halving hard-boiled eggs and combining the yolks with mayonnaise, yellow mustard, pickled jalapeño peppers, and a portion of the jalapeño brine for acidity and spice. The mixture is beaten until smooth for a velvety texture. The filling is portioned evenly back into the egg whites, creating a neat presentation.
The deviled eggs are finished with a sprinkle of paprika or cayenne pepper for color and a touch of smoky or extra spice, plus a sliced jalapeño on top for a fresh, crisp bite. The flavor balances creamy, tangy, and mildly spicy elements.
These deviled eggs work well as an appetizer at gatherings or casual meals, bringing a kick without overwhelming heat. Adjusting the amount of pickled jalapeños or substituting with milder ingredients offers versatility for different spice preferences.
If prepared in advance, it's best to fill and season the eggs shortly before serving to maintain freshness and texture. Using an electric mixer creates a smooth filling, but manual mashing works as well.
Ingredients
- 6 egg see notes, hard boiled
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard (or any other kind you like)
- 1 tablespoon pickled jalapeño peppers or 1/2 tablespoon vinegar, brine
- 12 lices jalapeños or 6, cut in half, pickled
- kosher salt to taste
- black pepper to taste
- paprika for dusting, or cayenne pepper
Instructions
- Cut the hard boiled eggs in half, wiping the knife with a towel in-between each slice to keep the whites clean. Scoop the yolks into a medium bowl.
- Add the mayonnaise (3 tablespoons), the mustard (1 tablespoon), the pickled jalapeño brine (1 tablespoon), and a pinch of kosher salt and black pepper to the bowl. Use an electric hand mixer to combine the yolk mixture until very smooth.
- Use a small cookie scoop (or spoon) to refill the whites of the eggs with the yolk mixture, distributing it evenly amongst all 12 egg halves.
- Dust with paprika or cayenne pepper, if you want, an extra sprinkling of salt and pepper, and top each egg with a sliced jalapeño pepper.
Notes
- Add oil to boiling water when hard boiling eggs to ease peeling later.
- Mild pickled jalapeños or alternatives like roasted red peppers or dill pickles can reduce spiciness while keeping flavor.
- An electric hand mixer helps achieve a smooth yolk filling, but a fork or food processor may be used as substitutes.
- Assemble filled eggs up to a few hours in advance for optimal texture; filling can be prepared up to 48 hours ahead. Store filled eggs in a tray or container that prevents them from tipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 183kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 189mg | 63% |
| Sodium | 3611mg | 150% |
| Potassium | 464mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3796IU | 76% |
| Vitamin C | 21mg | 23% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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