Jalapeño Deviled Eggs

5 from 1 vote

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 Time10

Cook Time12

Total Time22

Course: Appetizer, Snack

Cuisine: American

Servings:

Author: Serene

Equipment

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.

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