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Jalapeño Deviled Eggs

Jalapeño Deviled Eggs are a kicked up version of the classic that makes the best appetizer for holiday dinners, family gatherings or summer cookouts.

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Classic Deviled Eggs are a must have for all of our holiday dinners like Easter, Thanksgiving and Christmas. These Bacon Deviled Eggs are another version that everyone goes crazy for.

Platter of Deviled Eggs with candied jalapeños.

Candied jalapeños add a spicy kick to these deviled eggs without being overly spicy. The whole family raved about this version and I’m pretty sure it’s the only version we will be making from now on.

Ingredients Needed

  • Eggs
  • Mayonnaise
  • Yellow Mustard like French’s
  • Sweet Pickle Juice (brine)
  • Granulated Garlic
  • Kosher Salt
  • Fresh Ground Pepper
  • Candied Jalapeños or pickled

Step By Step Directions

Boiling eggs in a pan.

Bring a pot of water to a boil. Carefully lower the eggs into the boiling water using a strainer or large spoon. Cook for 11- 12 minutes.

Remove eggs to an ice bath or cold running water and allow to cool for 10 minutes. Drain the water from the eggs and crack on the large end. 

Plate of hard boiled eggs, 3 peeled.

Remove shells under running cold water and pat dry with paper towels.

Hard boiled egg with ends sliced.

Slice the ends off of each egg as shown. This will help the eggs to stand on the plate without falling over.

Hard boiled egg cut in half with ends removed.

Cut each egg in half through the middle as shown.

Egg yolks in a bowl.

Scoop out the yolks and place in a small mixing bowl.

Egg whites for deviled eggs on a tray.

Place the whites on a serving plate.

Diced candied jalapeños on a cutting board with a knife.
Hard boiled egg yolks smashed in a bowl with a fork.

Mash the yolks with a fork.

Bowl of egg yolks, mayo, mustard, jalapenos.

Add mayonnaise, mustard, candied jalapeños, pickle juice, garlic, salt and pepper. Mix with a fork until smooth or beat with an electric mixer to get the filling ultra smooth.

Platter of deviled eggs.

Spoon or pipe the filling into the egg whites.

Platter of deviled eggs .

Garnish with a slice of candied jalapeño if desired.

Cover with plastic wrap and chill until ready to serve.

Recipe Notes

Storage: Store deviled eggs in the refrigerator up to 4 days.

Food Safety: Keep deviled eggs refrigerated until ready to serve. Deviled eggs should not sit out at room temperature longer than 2 hours.

Keeping Deviled Eggs Chilled at Parties: Use ice packs or ice cube trays and place in a cake pan or large dish. Place platter of eggs over the top of the ice to keep chilled.

Variations: If you don’t like the spice or flavor of jalapeños, substitute diced dill pickles or bread and butter pickles into the egg yolk filling.

Garnishes: Jalapeño Deviled Eggs can garnished with paprika, chopped fresh herbs, ground fresh pepper or pimento peppers.

Small plate with 2 deviled eggs, parsley.

Add these Jalapeño Deviled Eggs to your next holiday dinner or weekend bbq for a delicious appetizer that everyone will love.

Yield: 12 Servings

Jalapeño Deviled Eggs

2 deviled eggs on a small plate with parsley.

Jalapeño Deviled Eggs are a kicked up version of the classic that makes the best appetizer for holiday dinners, family gatherings or summer cookouts.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 10 minutes

Ingredients

  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard (like French's)
  • 1 teaspoon sweet pickle juice (brine)
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons diced candied jalapeños (or pickled)

Instructions

  1. Bring a pot of water to a boil. Carefully lower the eggs into the boiling water using a strainer or large spoon. Cook for 11- 12 minutes.
  2. Remove eggs to an ice bath or cold running water and allow to cool for 10 minutes. Drain the water from the eggs and crack on the large end. 
  3. Remove shells under running cold water and pat dry with paper towels.
  4. Slice off a small piece of each end. This will help the eggs to stand on the plate without falling over.
  5. Cut each egg in half through the middle, the thickest part of the egg.
  6. Scoop out the yolks and place in a small mixing bowl.
  7. Place the whites on a serving plate.
  8. Mash the yolks with a fork.
  9. Add mayonnaise, mustard, pickle juice, garlic, salt and pepper. Mix with a fork until smooth or beat with an electric mixer to get the filling ultra smooth.
  10. Finely chop the jalapeños.
  11. Fold into the filling.
  12. Spoon or pipe the filling into the egg whites.
  13. Garnish with a slice of candied jalapeño if desired.
  14. Cover with plastic wrap and chill until ready to serve.

Notes

Storage: Store deviled eggs in the refrigerator up to 4 days.

Food Safety: Keep deviled eggs refrigerated until ready to serve. Deviled eggs should not sit out at room temperature longer than 2 hours.

Keeping Deviled Eggs Chilled at Parties: Use ice packs or ice cube trays and place in a cake pan or large dish. Place platter of eggs over the top of the ice to keep chilled.

Variations: If you don't like the spice or flavor of jalapeños, substitute diced dill pickles or bread and butter pickles into the egg yolk filling.

Garnishes: Jalapeño Deviled Eggs can garnished with paprika, chopped fresh herbs, ground fresh pepper or pimento peppers.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 126Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 189mgSodium: 189mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 6g

Nutritional calculations are estimated and may not be accurate.

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