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.
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.
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
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.
Remove shells under running cold water and pat dry with paper towels.
Slice the ends off of each egg as shown. This will help the eggs to stand on the plate without falling over.
Cut each egg in half through the middle as shown.
Scoop out the yolks and place in a small mixing bowl.
Place the whites on a serving plate.
Mash the yolks with a fork.
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.
Spoon or pipe the filling into the egg whites.
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.
Add these Jalapeño Deviled Eggs to your next holiday dinner or weekend bbq for a delicious appetizer that everyone will love.
Jalapeño Deviled Eggs
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
- 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.
- Remove shells under running cold water and pat dry with paper towels.
- Slice off a small piece of each end. This will help the eggs to stand on the plate without falling over.
- Cut each egg in half through the middle, the thickest part of the egg.
- Scoop out the yolks and place in a small mixing bowl.
- Place the whites on a serving plate.
- Mash the yolks with a fork.
- 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.
- Finely chop the jalapeños.
- Fold into the filling.
- Spoon or pipe the filling into the egg whites.
- Garnish with a slice of candied jalapeño if desired.
- Cover with plastic wrap and chill until ready to serve.