Go Back
+ servings
Print Recipe
5 from 1 vote

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: 12 halves
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 chopped cilantro
  • 1 teaspoon yellow mustard
  • Pinch of cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 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.