Description
Spicy, creamy, and full of flavor, these Jalapeño Deviled Eggs take the classic appetizer up a notch. With a creamy yolk filling spiked with chopped jalapeños and a hint of garlic, these deviled eggs pack just the right amount of heat while still keeping that familiar, crowd-pleasing texture. Perfect for parties, potlucks, or game day snacking, they’re bold, easy to make, and sure to disappear fast!
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Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or lime juice
1 small fresh jalapeño, finely chopped (seeds removed for less heat)
¼ teaspoon garlic powder
Salt and black pepper to taste
Optional garnish: sliced jalapeños, smoked paprika, chopped cilantro
Instructions
Step 1: Hard-Boil the Eggs
Place eggs in a saucepan and cover with cold water
Bring to a boil over medium-high heat
Once boiling, cover the pot, remove from heat, and let sit for 10–12 minutes
Transfer eggs to an ice water bath and cool completely before peeling
Step 2: Prepare the Filling
Peel eggs and slice in half lengthwise
Scoop out yolks and place in a mixing bowl
Mash yolks with a fork until crumbly
Add mayonnaise, mustard, vinegar or lime juice, garlic powder, salt, and pepper
Mix until smooth and creamy
Stir in chopped jalapeño (adjust quantity to taste)
Step 3: Fill the Egg Whites
Spoon or pipe the yolk mixture into the egg white halves
Top with extra jalapeño slices, a sprinkle of paprika, or fresh herbs if desired
Step 4: Chill and Serve
Refrigerate for at least 20 minutes before serving to let flavors meld
Serve cold as an appetizer or snack
Notes
Use older eggs – They peel more easily after boiling
Chop jalapeños finely – So they mix smoothly into the filling
Adjust heat – Use fewer seeds for mild, more for hot
Pipe for presentation – A piping bag or zip-top bag makes them look polished
Make ahead – Prepare up to 1 day in advance and store covered in the fridge
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American / Tex-Mex Inspired