Jalapeno Deviled Eggs Recipe

Introduction

Jalapeno Deviled Eggs add a spicy twist to the classic appetizer, combining creamy yolks with fresh and canned jalapenos for a flavorful bite. These zesty deviled eggs are perfect for parties or a quick snack with a kick.

Ingredients

• 8 eggs
• 3 tablespoons mayonnaise
• 3 to 4 tablespoons canned jalapenos (with some juice)
• 2 to 3 tablespoons finely chopped fresh jalapenos (remove seeds for less heat)
• 3 tablespoons finely chopped tomatoes (seeds and pulp removed)
• 2 tablespoons finely chopped cilantro
• 1/4 teaspoon salt (or to taste)
• Few dashes hot sauce
• Sliced jalapenos for garnishing (optional)

Instructions

1. Step 1: Place the eggs in a saucepan and cover them with cold water. Add a pinch of salt and heat the water until it reaches a full boil.
2. Step 2: Remove the pan from heat and let the eggs rest in the hot water for 10 minutes. Transfer the eggs to an ice water bath to cool completely.
3. Step 3: Peel the cooled eggs and slice each one lengthwise. Carefully remove the yolks and place them in a bowl.
4. Step 4: Mash the yolks with a fork until smooth and lump-free.
5. Step 5: Add mayonnaise, canned jalapenos with some juice, fresh chopped jalapenos, chopped tomatoes, cilantro, hot sauce, and salt to the mashed yolks. Mix thoroughly and taste to adjust seasoning if needed.
6. Step 6: Spoon a generous amount of the yolk mixture back into each egg white half using a spoon or a small ice cream scoop.
7. Step 7: Garnish with sliced jalapenos if desired, and serve chilled.

Tips & Variations

• For milder deviled eggs, remove the seeds from the fresh jalapenos before chopping to reduce the heat.
• Try adding a sprinkle of smoked paprika or a dash of cumin for extra depth of flavor.
• If you prefer, substitute mayonnaise with Greek yogurt for a lighter filling.

Storage

Store the assembled deviled eggs covered in the refrigerator for up to 2 days. For best texture, avoid making them too far in advance. If you prepare the filling separately, it can be stored for up to 3 days. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapenos instead of canned?

Yes, fresh jalapenos can be used for a fresher taste and crunchy texture. Just remember to remove the seeds if you want less heat.

How do I prevent the egg yolks from being grainy?

Mash the yolks thoroughly with a fork until smooth, ensuring there are no lumps. Using a small whisk or a food processor can also help achieve a creamy texture.

Jalapeno Deviled Eggs Recipe

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These Jalapeno Deviled Eggs are a spicy twist on the classic appetizer, combining creamy egg yolks with the heat of fresh and canned jalapenos, fresh tomatoes, and cilantro. Perfect for parties or a flavorful snack, they offer a balanced blend of creaminess, heat, and freshness.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 16 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggs

• 8 eggs

Filling

• 3 tablespoons mayonnaise
• 3 to 4 tablespoons canned jalapenos (with some juice)
• 2 to 3 tablespoons finely chopped fresh jalapenos (seeds removed for milder spice)
• 3 tablespoons finely chopped tomatoes (seeds and pulp removed)
• 2 tablespoons finely chopped cilantro
• 1/4 teaspoon salt (or to taste)
• Few dashes hot sauce

Garnish

• Sliced jalapenos (optional)

Instructions

1. Boil eggs: Place the eggs in a saucepan and cover with cold water, adding a pinch of salt to the water. Heat over medium-high until the water reaches a full boil.
2. Rest and cool eggs: Remove the saucepan from heat and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to an ice water bath to cool completely, which also makes peeling easier.
3. Peel and halve eggs: Once cool, peel the eggs carefully and cut them in half lengthwise. Gently remove the yolks and place them into a mixing bowl.
4. Prepare the filling: Mash the egg yolks with a fork until smooth with no lumps. Add mayonnaise, canned jalapenos with some of their juice, fresh jalapenos, chopped tomatoes, cilantro, hot sauce, and salt. Mix thoroughly until the filling is well combined. Taste the mixture and adjust seasoning as needed.
5. Assemble deviled eggs: Spoon or use a small ice cream scoop to fill each egg white half with the jalapeno yolk mixture, ensuring each is generously filled.
6. Garnish: Top each filled egg half with sliced jalapenos if you desire an extra kick and decorative touch.

Notes

• For a milder version, remove seeds from fresh jalapenos before chopping.
• Use fresh cilantro to add a burst of herbal freshness.
• Chilling the eggs in ice water after boiling prevents overcooking and makes peeling easier.
• The filling can be made a few hours ahead and refrigerated to allow flavors to meld.
• Adjust the amount of hot sauce according to your preferred spice level.

Keywords: jalapeno deviled eggs, spicy deviled eggs, appetizer, party snacks, jalapeno recipes