Here’s a nice fresh recipe to jazz up classic deviled eggs. Jalapeno deviled eggs can be made as hot or as mild as you like.

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 jalapeños 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 jalapeños 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 jalapeños 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.

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5 from 6 votes

Jalapeno Deviled Eggs

Make these Jalapeno Deviled Eggs as mild or as hot as you want by customizing the amount of seed and ribs from the fresh jalapenos.

Course Appetizer

Servings halves

Calories 57

Author Good Dinner Mom

Ingredients

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 cilantro, chopped
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

Instructions

Halve 6 eggs lengthwise. Carefully remove yolks and place in a small bowl. Mash the yolks with a fork. Add 1 minced jalapeño pepper and 3 Tablespoons mayonnaise, 2 Tablespoons pickles jalapeños 1 Tablespoon pickled jalapeño juice, 2 teaspoons cilantro, 1 teaspoon mustard, pinch of cayenne pepper, ½ teaspoon sea salt, and ½ teaspoon 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.

Nutrition Facts

Jalapeno Deviled Eggs

Amount Per Serving

Calories 57 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 83mg28%

Sodium 197mg9%

Potassium 44mg1%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.3g0%

Protein 3g6%

Vitamin A 191IU4%

Vitamin C 3mg4%

Calcium 14mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Raised on a Roux.

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Jalapeno Deviled Eggs

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