Jalapeño Deviled Eggs
These Jalapeño Deviled Eggs are so creamy and absolutely delicious! Super simple to make. In under twenty minutes you will have a superb appetizer to serve anytime.
Servings: 4
Calories: 166kcal
Ingredients
- 6 eggs hard boiled for 10 minutes, peel shells
- 3 Tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 Tablespoons chopped pickled jalapeños
- ½ tablespoon of the pickled jalapeño juice
- 1 fresh jalapeño finely chopped, start with half of the jalapeño and add the rest if you would like more heat
- 2 Teaspoons fresh cilantro chopped
- salt and pepper to taste
OPTIONAL
- chopped chives for garnish
- chopped cilantro for garnish
Instructions
- In a pot boil eggs for 10 minutes on stove top over medium heat. Let eggs cool or submerge in cold water for a few minutes.
- Peel egg shells off, slice all eggs in half and remove yolks carefully with a spoon. Place yolks in a bowl.
- With a fork break hard yolks apart and add all ingredients.With a spoon add mixture back into egg whites.
- Garnish with chopped chives and cilantro.
- Refrigerate for 30 minutes and serve.Enjoy!
Nutrition
Serving: 4g | Calories: 166kcal | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 249mg | Sodium: 174mg | Potassium: 91mg | Vitamin A: 355IU | Calcium: 37mg | Iron: 1.2mg