Description
Jalapeño Deviled Eggs are a spicy twist on a classic appetizer. These creamy, tangy deviled eggs are elevated with the addition of fresh jalapeño peppers, making them the perfect party food.
Ingredients
– 12 large eggs
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons finely chopped jalapeño peppers, seeds removed
– 1/4 teaspoon paprika
– Salt and black pepper to taste
Instructions
1. – Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
2. – Once the water comes to a boil, remove from heat, cover, and let sit for 12 minutes.
3. – Drain the eggs and let cool completely.
4. – Peel the eggs and cut them in half lengthwise.
5. – Carefully scoop the yolks into a medium bowl.
6. – Add the mayonnaise, Dijon mustard, chopped jalapeños, paprika, salt, and pepper. Mash and stir until well combined.
7. – Spoon or pipe the yolk mixture back into the egg white halves.
8. – Refrigerate for at least 30 minutes before serving.
Notes
– For a milder version, use fewer jalapeños or remove the seeds.
– Garnish with additional paprika or chopped chives for extra flavor and presentation.
– Store leftover Jalapeño Deviled Eggs in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American