Jalapeno Deviled Eggs

May 29, 2010

I brought these eggs to a friend’s party several weeks ago. She’s a sucker for deviled eggs and I thought they would make a nice surprise. I opted for this somewhat spicey recipe over more traditional (and somewhat bland) recipes. I think they turned out nicely.

one dozen eggs (I used local Maryland farm eggs found at the nearest Whole Foods)
1/4 cup good mayo
2 tblsps dijon mustard
diced pickled jalapenos
splash jalapeno juice (from the jar)
salt and pepper (to taste)
paprika (optional)

Directions: Hard boil eggs. Once cooled- shell, chop in half, and empty yellow cooked yolks into a mixing bowl. Add mayo and dijon mustard and combine. Chop pickled jalapenos (substitute for relish or pickles) and add. Use as many as you are comfortable with. Add enough jalapeno juice to make the mixture creamy, but not too hot. Add salt and pepper to taste. Once all the ingredients are combined, pipe the mixture into the egg halves. Sprinkle with paprika to finish. Chill before serving.

Print Friendly

Other posts you may enjoy:

  1. Truffle Mushroom Parmesan Deviled Eggs
  2. Real Eggs
  3. Healthy “Cobb” Salad
  4. Crispy Tortilla and Black Bean Salad with Creamy Jalapeno Ranch
  5. The Best Tuna Salad EVER!


Jim November 23, 2011 at 3:27 pm

This is pretty much how I make mine, except I mince fresh jalapenos and/or serranos. The bonus of fresh peppers is that if you are making some hot, and some not, you can put a slice of pepper on top of the hot ones. Having red and green peppers makes the whole tray look very festive.

Justine May 31, 2010 at 6:15 am

I have never put jalapenos in deviled eggs before! Great idea. :)

Previous post:

Next post: