Jalapeno Deviled Eggs

5 from 7 votes

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: 57kcal

Author: Good Dinner Mom

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

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.