Jalapeno Deviled Eggs
Elevate your appetizer game with our zesty Jalapeno Deviled Eggs! Bursting with a bold, spicy, creamy filling infused with diced jalapenos.
Servings 12 servings
Calories 63kcal
Ingredients
- 6 hard boiled eggs peeled and halved
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon pickled jalapenos - finely chopped - adjust to taste
- 1 teaspoon pickled jalapeno juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Paprika, for garnish
Fresh cilantro or chives, for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil, then reduce the heat and simmer the eggs for 10 minutes.
- Transfer eggs to an ice bath to cool for at least several hours before peeling.
- Once the eggs are cool, peel off the shell, and cut them in half lengthwise.
- Carefully remove the yolks and place them in a bowl.
- Mash the egg yolks with a fork and then add the mayonnaise, Dijon mustard, chopped jalapenos, jalapeno juice, salt, and black pepper. Mix until smooth and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle each deviled egg with a pinch of paprika for color.
- Garnish with fresh cilantro or chives for a burst of freshness.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend and intensify.
- Serve chilled.
Nutrition
Serving: 1serving | Calories: 63kcal | Carbohydrates: 0.5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 169mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.3mg | Net Carbohydrates: 0.3g