Deviled egg recipes come in so many varieties these days, it seems like no one is just making the classic. These Jalapeno Deviled Eggs are a nice fresh take on classic eggs though. Not too far from the original, the combination of fresh and pickled jalapenos adds a nice crunch and a little or a lot of heat, depending on what you want.
Not only are these super cute, they’re super tasty. Fresh cilantro can also be substituted with parsley or chives.
My whole family loves these, and even with a few seeds added in the heat is very mild. You can buy the pickled jalapenos in hot or mild variety, so shop accordingly. If you’re feeding a crowd, I’d buy the mild pickled peppers and then add extra seeds and ribs from fresh jalapenos to half the bunch for those who want heat. You could sprinkle a bit of cayenne over the hotter variety for easy identification.
These hold up well and can be made in advance, and if you plan on making the Jalapeno Deviled Eggs the day before serving, place the garnished jalapenos and cilantro leaves in the eggs after you plate them. Oh, and if you want fool-proof, easy to peel hard boiled eggs, click here.
- 6 large hard-boiled eggs, cooled and peeled
- 1 fresh jalapeno pepper, minced (add seeds and ribs if you want heat)
- 3 tablespoons mayonnaise, more to taste
- 2 tablespoons chopped pickled jalapenos (These are available in mild and hot variety)
- 1 tablespoon pickled jalapeno juice
- 2 teaspoons chopped cilantro
- 1 teaspoon yellow mustard
- Pinch of cayenne pepper
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 fresh sliced jalapeno pepper, for garnish
- Extra cilantro leaves, for garnish
- Chopped chives, for garnish
- Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Mash the yolks with a fork. Add jalapeno pepper and all ingredients through the black pepper. Taste and add more salt or black pepper, to taste.
- Spoon mixture into hollowed out egg whites.
- Garnish with fresh jalapeno slices, cilantro leaves and/or chopped chives. For extra color and heat, you could sprinkle more cayenne pepper over the top.
- Refrigerate for at least one hour before serving.
Recipe adapted from Raised on a Roux.