Recipe: Jalapeño Deviled Eggs

Thursday, May 09, 2013

I first made these over Easter will all our extra boiled eggs. Since then, my husband has talked about them regularly (enough that I had to have them for my little birthday bash last month). Several of you asked about the recipe, so I thought I would share it now... Adding the jalapeno gives these eggs a little more zing and can be a little unexpected but the flavor is so much better! 

 Jalapeno Deviled Eggs 

6 eggs, hard boiled, cooled and peeled 2 T Mayo 1t Dijon Mustard 1t White Wine Vinegar 1 - 2 t Jarred Jalapeño, chopped (don't use fresh!) Salt & Pepper Tabasco to Taste Chili Powder for Garnish Cut eggs in half and place yolks in a bowl. Using a fork, mix in the rest of the ingredients omitting the chili powder. Place the mixture into a baggie and seal. Use scissors to cut the tip so you can use it as a pastry bag. Fill the egg halves with the filling. Garnish with chili powder for added color and a little more kick. *I generally end up using more jalapenos than the recipe calls for - but I am really a big jalapeno fan. Just keep tasting it and add more jalapeno and Tabasco to add however much spice you want. *Want eggs boiled to perfection? Click here for instructions.

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