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Jalapeño Deviled Eggs

I grew up hating deviled eggs (and all hardboiled eggs in general), but now if I see deviled eggs on a menu, you better believe I'm going to be ordering them! It's amazing how our food preferences evolve as we age- I have become a bonafide deviled egg addict. They are truly the perfect snack! Packed with protein, they can also sub for a light lunch if you throw a salad alongside. The creamy yolks can be mashed up with any sort of deliciousness you may be craving! Personally, I like jalapeños in and on everything, so for me this is the perfect deviled egg. Standard deviled eggs are made with pickle relish, so by using pickled jalapeños, you get that same pucker with an added kick of heat. The cumin, paprika and cilantro lend a southwestern vibe to these spicy little devils. Dios mio, they are so good! PS- I discovered my new favorite hardboiled egg technique while making these. I used to put eggs in a pot and then cover them with cold water and bring to a boil, but I was finding them so hard to peel! For these, I brought my water to a rapid boil first and added a splash of cider vinegar and a little salt (the vinegar helps the whites coagulate if you do have a crack, and the salt softens the shell of the egg a tad). Then I *carefully* lowered my eggs into the boiling water and let them go about 10 minutes. Maybe cook an extra to check for doneness at 8 minutes just in case- some eggs take longer/less time to cook! The tester egg can be a snack for you while you cook. Pull the eggs out when your "tester" is done (the yolk is fully set and bright yellow- jammy eggs are delish but not what you're going for here), and place them in a bowl filled with ice water to rest at least 10 minutes. Then roll them on your countertop and easily peel the shell away.


prep time: 15 min. cook time: ~10 min. serves: makes 16 hardboiled eggs


8 hardboiled eggs (see cooking method above)

3 tbsp Mayonnaise

1 tsp Dijon mustard

2 tbsp chopped pickled jalapeños, plus 1 tbsp juice from jar

1/2 tsp cumin

1/2 tsp paprika, plus extra for garnish

1/2 tsp salt

1/4 tsp black pepper

cilantro leaves, for garnish

minced seeded fresh jalapeño, for garnish



Halve the eggs and remove the yolks to a bowl with the mayo, Dijon, pickled jalapeños with juice, cumin, paprika, salt and pepper. Mash the the mixture together with a fork until creamy and well blended. Distribute the filling evenly among the 16 egg white halves. Let chill for 30 minutes in the fridge to slightly set. Garnish with cilantro, fresh jalapeño and paprika if desired.

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