Spicy Deviled Eggs with Jalapenos
Here's a snack that has a peppery kick! Spicy Deviled Eggs with Jalapenos are perfect for any occasion. They are easy to prepare and great for anyone who loves their snacks a little fiery.
Servings: 12 deviled egg halves
Calories: 84kcal
Ingredients
- 6 large hard boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 tablespoon pickled jalapeno juice
- kosher salt and freshly ground pepper to taste
- 12 small pickled jalapeno slices
- smoked paprika
- 1 tablespoon freshly chopped parsley
Instructions
- Prep eggs: Peel the hard boiled eggs. On a cutting board, slice the eggs in half lengthwise.
- Make filling: Scoop out the yolks and place in a medium sized bowl. Finely mash the egg yolks with a fork or the back of a spoon. Add mayonnaise, mustard, pickled jalapeno juice and a pinch of salt and a few grinds of pepper. Stir to thoroughly combine.
- Fill eggs: Spoon the deviled egg mixture into a small resealable baggie. Seal the baggie. Cut about ½ inch off the bottom corner of the baggie. Pipe the egg yolk mixture into the egg white halves.
- Add toppings: Top each deviled egg with a jalapeno slice. Sprinkle with smoked paprika and the chopped parsley.
- Storage: Serve immediately or store covered in the refrigerator for up to 24 hours.
Video
Notes
- Make sure to chill the hard boiled eggs before preparing the recipe.
- A sharp chef’s knife is best for slicing the eggs in half lengthwise. A dull knife will push down and smush the eggs.
- Measure out your ingredients in advance. This makes prep of the deviled eggs a breeze. I love, love, love my set of stacking glass bowls for jobs like this. I use them for EVERYTHING! They are perfect for holding anything from tiny amounts of spices to big batch of mashed potatoes for cheesy stuffed potato skins.
- Mash the egg yolks until they are very small pieces. This ensures a super creamy filling.
- Use the pickled jalapeno juice from the jalapeno jar to add a bit of spiciness to the deviled eggs.
- Use a small sandwich sized baggie for filling the egg white halves. Fold over the top of the bag so the seal doesn’t get messy. Put the deviled mixture into the bag and seal it. Use scissors to trim about a ¼ to ½ inch off the corner of the baggie. Then just squeeze the filling into the egg white halves.
Nutrition
Serving: 2deviled egg halves | Calories: 84kcal | Carbohydrates: 1.8g | Protein: 5.7g | Fat: 6.1g | Saturated Fat: 1.6g | Cholesterol: 165mg | Sodium: 237mg | Fiber: 0.2g | Sugar: 0.8g