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Jalapeno Deviled Eggs

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A spicy twist on a party classic, these Jalapeno Deviled Eggs are rich and creamy with just the right amount of kick. Topped with fresh jalapenos and cilantro, this recipe will bring a bright and fresh element to your party spread or make the perfect satisfying and healthy low-carb snack.

a white plate filled with deviled eggs with jalapenos on top of each one and a few fresh jalapenos and diced jalapenos in a bowl

Deviled eggs are such a great recipe for gatherings, and there are so many variations available besides the classic deviled egg recipe. I wanted to spice things up a bit and share this Jalapeno Deviled Egg recipe with you to take to your Easter gathering or summer BBQ!


Eggs – You can use any type of large eggs for this recipe. Pasture-raised eggs are going to be more nutrient-dense, but they are also going to be more expensive if you’re trying to feed a crowd. Boiling the eggs the night before can be helpful for a stress-free timeline.
Tip: I don’t recommend using store-bought hardboiled eggs in this specific recipe.

Pickled Jalapenos – I don’t recommend using fresh jalapenos in place of pickled jalapenos here because pickled juice and pickled jalapenos are important for the flavor and texture of these deviled eggs. If you have any food sensitivities, be sure to read the label on the pickled jalapenos before purchasing. Turmeric is used for color and calcium chloride is commonly added for firmness, but beyond that, there can be some strange additives, specifically in non-organic store brands. Making your own pickled jalapenos can be easy and add so much flavor, while giving you 100% control over ingredients. See the instructions below if this interests you.

Mayo – You can use avocado oil mayo, olive oil mayo, or even coconut oil mayo in this recipe. Be wary when purchasing these healthier mayos because some brands are labeled as such but will contain soybean or canola oil in addition to the healthier oil. Primal Kitchen, Chosen Foods, and Thrive Market all offer good healthy mayo options. 

Jalapeno Pepper Hot Sauce – You can use your favorite green pepper hot sauce in this recipe. I used the Cholula brand. This ingredient can be omitted to make it milder, but you may need to add a little more salt (or pickle juice) to the yolk mixture to bring out the flavors.

Dijon Mustard – Regular yellow mustard can also work.

How to Make the Perfect Hardboiled Eggs

  • Fill a 3-quart saucepan with water and bring to a boil.
  • Once boiling, carefully lower the eggs into the water using a slotted spoon or spatula and cook the eggs for 30 seconds.
  • After 30 seconds, add 10 ice cubes to the water and allow the water to return to a boil.
  • Once boiling, reduce the heat to a sub-simmer and cook for 11 minutes.
  • Drain the eggs and run them under cold water.
  • Place in the fridge until ready to use.
  • It is best to make your eggs the night before so that can cool fully in the fridge before use.

How to Make Pickled Jalapenos 

Making your own pickled jalapenos can be an easy way to add freshness and flavor to this recipe while giving you control over the ingredients. It only takes about 10 minutes and can also be a great method of preserving jalapenos without canning if you have a garden.

Here is what you will need:

  • ½ cup white vinegar
  • ½ cup water
  • 1 clove garlic, minced
  • ½ tbsp white sugar
  • ½ tbsp salt
  • 8 jalapenos, thinly sliced
  1. In a medium saucepan, combine all ingredients other than the jalapenos and bring the mixture to a boil.
  2. Once boiling, remove from heat and add in the sliced jalapenos.
  3. Let the jalapenos sit in the vinegar-water mixture for about 10 minutes, then remove the jalapenos from the saucepan with tongs and place them in a glass jar.
  4. Fill the jar with the brining liquid so that the jalapenos are submerged and sealed with a lid.
  5. These can be used right away or stored in the fridge for up to 2 months.
  6. If using them for this recipe, allow them to cool before mincing and adding them to the yolk mixture.
a woman holding one jalapeno deviled egg up close


How long can I store deviled eggs?

Once they have been prepared, deviled eggs can be stored for 3-4 days in the fridge if kept in an airtight container at 40 F or below. It is best to get the deviled eggs transferred into the fridge immediately after making them so that they spend as little time at room temperature as possible.

Can I use store-bought hardboiled eggs?

Store-bought hardboiled eggs are not recommended for this recipe because, although convenient, the yolks in store-bought hardboiled eggs tend to be tough and not as creamy. Fresh eggs are more flavorful and produce a better texture.

Are deviled eggs healthy?

Gone are the days when eggs are mistakenly labeled as unhealthy due to their fat and cholesterol content. Eggs are one of the most nutrient-dense foods that people eat on a regular basis, containing nutrients like choline and vitamin D (if you are purchasing pasture-raised eggs). High-quality eggs can be a source of omega-3 fatty acids and bioavailable fat-soluble vitamins. One large egg contains about 70 calories and 7 grams of protein. 

Deviled eggs were traditionally viewed as unhealthy because they are made with eggs and mayonnaise. Traditional mayo uses inflammatory seed oils. In this recipe we use avocado oil mayo which is a healthier alternative to regular mayo, making these deviled eggs a healthy, protein-rich, and satiating snack.

What is the best way to peel hardboiled eggs?

Hardboiled eggs can be tricky to peel, especially if overcooked or not cooled properly. After boiling, it is key to run the eggs under very cold water. Peeling under cold water can also be helpful. Some people swear by adding a tsp of vinegar to the boiling water to help break down the shell. I have never found this necessary as long as my eggs are cooked properly.

a white plate covered with deviled eggs with jalapenoes on top and cilantro

Recipe Tips

  • I recommend boiling the eggs the night before. This way, the eggs can fully cool before use.
  • When I make deviled eggs, I find it helpful to prepare a few extra hardboiled eggs to ensure there is a buffer in case a hollowed egg white tears. If making more than 6 eggs at a time, be sure to consider your pot size. If the eggs are in layers in the pot, they may not cook evenly.
  • Usually, with deviled eggs a 1M piping tip can be used to pipe the yolk mixture neatly into the white but, because of the minced jalapeno pepper, this recipe doesn’t work well with a piping tip. Even wide tips can easily get clogged. You can use a piping bag without a tip or just spoon the yolk mixture into the hollowed-out whites. 
  • If you are sensitive to salt, salt this recipe to taste. Hot sauce, pickle juice, and sea salt all contribute to the saltiness of this recipe. If using regular salt instead of Redmond sea salt keep in mind that you may want to use less than ¼ tsp. 

More Egg Recipes

Jalapeno Deviled Eggs

A spicy twist on a party classic, these Jalapeno Deviled Eggs are rich and creamy with just the right amount of kick. Topped with fresh jalapenos and cilantro, this recipe will bring a bright and fresh element to your party spread or make the perfect satisfying and healthy low-carb snack.
Print Recipe
a white plate covered with deviled eggs with jalapenoes on top and cilantro
Prep Time:10 minutes
Chill Time:1 hour 30 minutes
Total Time:1 hour 40 minutes


  • Knife
  • Cutting Board
  • Bowl
  • Piping Bag optional


  • 6 large hardboiled eggs cooked & refrigerated overnight
  • 2 tbsp pickled jalapenos finely minced (measured rounded, you will need about 10 slices before mincing)
  • 3 tbsp avocado oil mayo
  • 2 tsp Jalapeno hot sauce Cholula green pepper sauce
  • 1 tsp dijon mustard
  • 1 tsp juice from pickled jalapenos
  • ½ tsp black pepper
  • ¼ tsp sea salt or to taste

For Garnish

  • 1 large fresh jalapeno
  • chopped cilantro


  • Remove hardboiled eggs from the fridge. Begin peeling the eggs, discarding the shells and placing the peeled eggs on a cutting board.
  • Slice eggs in half. Over a bowl, gently squeeze the eggs to remove the yolk (you can also use a spoon and scoop the yolk), taking care not to break the whites. Place the hollowed out whites covered in the fridge until ready to fill.
  • Using a fork, mash the yolks into a uniform texture with no large lumps.
  • Finely mince the pickled jalapenos and measure 2 rounded tablespoons into the bowl with the yolks.
  • Add the mayo, hot sauce, mustard, pickle juice, pepper and salt to the bowl mixing all the ingredients together until the yolk is smoothly incorporated with the other ingredients. 
  • Cover and place the yolk mixture in the fridge for about 1 hour to chill.
  • Remove yolk mixture from the fridge. Using a rubber spatula, transfer the mixture to a piping bag without a tip (you can alternatively just spoon the yolk mixture back into the eggs). Begin to fill each hollowed out whites with the yolk mixture and place on a plate. Repeat until all the eggs are filled.
  • Garnish each egg with a jalapeno slice and, if using, a sprinkle of finely chopped cilantro. Store covered in the fridge for at least 30 minutes before serving.


Serving: 12g | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 152mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.4mg
Servings: 12 servings
Calories: 64kcal

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