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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.
Looking for more party foods? Check out our Rotel Dip with Cream Cheese, Southern Potato Salad and Cheeseburger Sliders.
Why I Love This Recipe
- Easy: Jalapeño deviled eggs are easy to make and involve only a few ingredients to make a big statement!
- Make Ahead: This is a great snack or appetizer dish that can be made 1-2 days before needed, which makes it great for serving at Holiday meals like Thanksgiving and Easter.
- Crowd Pleaser: These slightly spicy deviled eggs are always one of the first dishes to disappear! Everyone loves them.
Ingredients:
How to Make Jalapeño Deviled Eggs
Bring a medium-sized pot filled two-thirds of the way with water to a boil over medium heat. Add in the eggs using a large spoon to place in the boiling water gently. Boil the eggs for 12 minutes.
Remove the eggs from the boiling water and place them 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 a 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 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 with a star tip or a large plain tip. Or you can 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.
Storage:
- 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: Spicy deviled eggs should always be stored in the refrigerator in a sealed container for up to 3 days.
Watch How To Make
Jalapeño Deviled Eggs
Ingredients
- 6 large eggs
- 3-4 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons jalapeño juice (from the jar of pickled jalapeños)
- 2 tablespoons pickled jalapeños 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.
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Jess Gaertner Creative.
