The Best Jalapeno Deviled Eggs, EVER!
One of my favorite go-to family gatherings foods is deviled eggs. They’re easy to make and take only a few minutes to get ready, super simple to serve, and they ALWAYS get gobbled up!
One of the best ways to start any casual get-together
Hands down, creamy, hard-cooked (hard-boiled), then deviled eggs are one of the best ways to start any casual get-together.
While I’m pretty sure that everyone knows someone who makes and has an extraordinary recipe for delicious deviled eggs, making them in new ways that are un-traditional has piqued my creativity in the kitchen these days.
This recipe came about when we were trying to use up opened jars of condiments and pickled stuff in the refrigerator. Among the jars were some homemade jalapeno peppers I had canned. You can read more about my busy little garden in the post Cool is Cucumber Mint Salad.
Before you get started with this recipe for Jalapeno Deviled Eggs, you need to know that I have not included any proven culinary method to recommend for preparing perfect hard-boiled eggs. I haven’t tested one approach against another for hard-boiling (hard cooking) eggs. I’ve never hard-cooked them in the oven, pressure cooker, or any of the new gizmos on the market.
My Confession
When making hard-boiled eggs, I don’t know that I’ve ever actually timed the boiling. I must live under a lucky star because I’ve never ended up with what I would describe as dry-chalky eggs. But I have had times when the yolks have been over-cooked when the yolks end up with a weird greenish halo surrounding the yellow center.
With all that off my chest and out in the open, I have good luck with hard-boiling eggs (MOST of the time). The way I’ve done it for years is quite simple.
How I make boiled eggs:
I start with cold water in a deep saucepan, place eggs straight from the refrigerator into the pan, and cover them with a minimum of 1-inch of the cold water. After the pan goes on the stove, I turn the heat to high until the water boils rapidly (this step usually takes 15-17 minutes). I’m always amid other preparations, so at this point, I turn off the heat and let the eggs sit for a bit in hot water. When I remember that they’re still in the water, I drain the water off and fill the pan with cold water. We live in the country and have an artesian well, so our water is icy cold from the tap. Then I’ll crack all the eggs on their sides and place them back into the cold water for a few minutes until I start peeling.
Nine times out of ten, the result is that I end up with beautiful bright yellow yolks with just the right amount of eggy texture! So good. I love eating them as is with a sprinkle of salt.
If you are obsessed with learning how to make perfect hard-boiled eggs check out the video below from Allrecipes, they have a great video that’s simple about how to do it.
Or you can read about that site’s hard-boiled egg tips HERE.
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Let me know if you try this recipe for Jalapeno Deviled Eggs. If you try them, I’d love to hear what you think! Let me know in the comments section below. Your feedback means a bunch. ♥
XXO
Learn how to adjust the serving size. CLICK HERE
Jalapeno Deviled Eggs
Equipment
- Mixing Bowl, Utensils
Ingredients
- 6 hard-boiled Eggs (hard-cooked eggs) cooled and peeled
- 4 tablespoons gluten-free Mayonnaise
- 10-12 slices Jalapeno Pepper (pickled or canned) drained and minced
- 1 tablespoon Butter room temperature
- Salt and Pepper to taste
- Fresh Chives diced for garnish * optional
- Paprika if desired *optional
Instructions
- Start with peeled, hard-boiled cooked eggs that have been sliced in half, lengthwise. Remove the hard yolks to a mixing bowl.
- When all the yolks are in the bowl, mash them up with a fork or flexible spatula. Add the mayonnaise, minced jalapeno, butter, and salt and pepper. Mix well with a spoon until smooth and creamy. Taste and adjust the salt and pepper as needed.
- Spoon the mixture into the egg halves. Garnish with chopped chives, and dust lightly with paprika if desired. Refrigerate until ready to serve. Enjoy!
Nutrition
Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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