Jalapeo Deviled Eggs
These Jalapeo Deviled Eggs are a spicy, creamy twist on a classic appetizer, perfect for parties or a flavorful snack.
Equipment
- Mixing Bowl
- Fork
- Knife
- Measuring Spoons
- Serving platter
- Piping bag or zip-top bag (optional)
Ingredients
- 6 hard-boiled eggs peeled
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh jalapeño chopped
- 1 tablespoon pickled jalapeño brine
- 3 tablespoons mayonnaise
- 1/2 teaspoon dill
- 1 tablespoon lemon juice
- 2 tablespoons cilantro chopped
- 1 teaspoon mustard
- salt and pepper to taste
- 1/2 jalapeño sliced (for garnish)
Instructions
Stepwise Method: Jalapeo Deviled Eggs
- Start by hard-boiling your eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Allow the eggs to sit for about 9-12 minutes. Afterward, transfer them to ice water to cool before peeling.
- Once the eggs are peeled, slice them in half lengthwise and gently remove the yolks, placing them in a mixing bowl.
- To the bowl with the yolks, add the chopped fresh jalapeño, pickled jalapeño brine, mayonnaise, dill, lemon juice, mustard, smoked paprika, salt, and pepper. Mash everything together with a fork until it reaches a smooth consistency.
- Taste the filling and adjust the seasoning as necessary. If you like it spicier, feel free to add more fresh jalapeño or brine.
- Using a spoon or a piping bag, fill the egg white halves with the yolk mixture. If you’re using a piping bag, snip the end for a neater presentation.
- Top each egg with a slice of jalapeño for garnish. Sprinkle additional smoked paprika over the top, if desired, for a pop of color. Serve immediately or refrigerate until ready to serve.
Notes
- These deviled eggs can be made a day ahead and stored in the refrigerator for convenience.
- For a healthier option, substitute mayonnaise with Greek yogurt or add avocado for creaminess.
- Adjust the spice level by increasing or reducing fresh jalapeños and pickled jalapeño brine.
- Use a piping bag for a cleaner, more elegant filling presentation.
- Store leftovers in an airtight container covered with plastic wrap directly on the eggs to prevent drying out.