These Deviled Eggs are a cinch to make, and everyone loves the little kick the Jalapeno Flavor gives them!
Jalapeno Deviled Eggs
A couple of years ago, my kids developed a love for Jalapenos, and since then, they ask me to include them in many dishes that I make. Last Thanksgiving, we decided to try adding some Jalapenos to our deviled eggs recipe. This year when I was shopping, the two grocery stores I frequent were both out of fresh jalapenos, so I purchased some jalapeno slices in a jar instead. We decided to take the recipe one step further and substitute the juice from the jar of jalapenos for the vinegar in the recipe. It really kicked it up a notch, and were a hit with everyone who tried them.
I make different quantities of Deviled Eggs, depending on the number of guests eating them, or if I’m taking them to a potluck style meal. For the 4 guys in my house, I usually make 2 dozen eggs, so they each get 6 whole eggs. They like to have a couple at the main meal, and a couple for leftover meals in the days following.
The recipe I’ve always used is for 6 eggs, so I just have to double it, quadruple it, etc. when I make larger quantities, as seen above.
- 6 eggs
- 12 jalapeno slices, divided
- 1/4 cup Miracle Whip with Olive Oil (or Mayo, if you prefer)
- 1 tsp French’s Yellow Mustard
- 1 tsp Jalapeno Juice from the Jar of Sliced Jalapenos
- 1/8 tsp salt – we use sea salt, but table salt works fine too
- 1/8 tsp pepper – I have a grinder, but regular black pepper works fine
- Pierce bottom of eggs with a pushpin, if desired, to make shell easier to remove after boiling.
- Place eggs in a single layer in a saucepan and cover with cold water until there’s 1 1/2 inches of water above the eggs.
- Heat on high until water comes to a rolling boil, cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 15 minutes.
- Place in an ice water bath to cool.
- Crack egg shells and carefully peel under cool running water. This helps the shell come off easier, and reduces the number of eggs I lose as casualties when I accidentally pull of big chunks of egg with the shell 🙂
- Gently dry with paper towels.
- Slice the eggs in half lengthwise, removing yolks to a medium bowl.
- Place the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork.
- Put the yolks in a strainer, and push through so it’s very fine. You can also use a food processor to help reduce the chunks.
- Add mayonnaise, Jalapeno Juice, mustard, salt, and pepper, and mix well.
- Put mixture into a piping bag, and using the largest tip, pipe the mix into the egg whites.
- Sprinkle top of each egg with Paprika.
- Place on Jalapeno slice on the top of each deviled egg.
- Refrigerate until ready to serve.
There are a few tools I use to make these that really come in handy and make the job easier, as well as producing a better product. If you like chunky yolk mixture this won’t be for you. If you like the yolk mixture to be smooth, this will be perfect for you 🙂 Disclosure: I am an Amazon Affiliate, and these are affiliate links. If you make a purchase after clicking one of these links it will help support this blog, and is greatly appreciated. The picture above is the strainer I mention using in the recipe. This one is quite inexpensive, and it has the extra hooks to help balance it over a bowl so the yolk mix will fall right through as you mash it. It’s sturdy, and balanced, so it doesn’t fall over on me. It says hand wash only, but I ran it through the top rack of the dishwasher and it was fine – but do so at your own risk 🙂
This is similar to my piping bag & tips. I’ve had mine for years, and the brand is rubbed off, but this is inexpensive, and what it looks like. This is a set that includes a Piping Bag & Tips. This i do hand wash, but if you run hot water through it as soon as you’re done, it’s really easy to clean. You can always just use a spoon or fork to put the yolk mix into the egg whites, but this makes them look so pretty! It’s a nice treat for special occasions, and when taking them to a potluck.
This is a Deviled Egg Carrier with lid. It’s on my Christmas list. I have always just used the platter pictured at the top for my Deviled Eggs, but I also use it for many other things. During the holidays, I need to free up that platter. Also, people request my Jalapeno Deviled Eggs when we are taking a dish to a group event or potluck. I just use plastic wrap over the top of my platter currently, but sometimes they get smashed in transport, and I have to worry about breaking my favorite platter. I want this carrier to not only make it easier to transport them, but also to make it easier to stack and store them in the refrigerator.
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