Jalapeno Deviled Eggs

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

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.

Course Appetizer

Cuisine American

Prep Time 10

Chill Time 1 30

Total Time 1 40

Servings servings

Calories 64kcal

Equipment

Knife
Cutting Board
Bowl
Piping Bag optional

Ingredients

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

Instructions

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.

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