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Jalapeño Deviled Eggs served on a wooden platter, topped with chives.
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4 from 2 votes

Jalapeño Deviled Eggs

Spice up your appetizer game with these creamy Jalapeño Deviled Eggs! Quick, easy, and packed with flavor, perfect for any gathering!
Prep Time10 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Servings: 4
Calories: 166kcal
Author: Catherine Arena

Ingredients

  • 6 eggs boiled, peeled
  • 3 tablespoon mayonnaise
  • 1 teaspoon yellow mustard
  • 2 tablespoon chopped pickled jalapeños
  • ½ tablespoon pickled jalapeño juice
  • salt and pepper to taste
  • 2 teaspoon fresh cilantro chopped, optional

Garnishes

  • chopped chives for garnish
  • chopped cilantro for garnish
  • paprika sprinkled

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.
  • Slice the eggs in half and remove yolks carefully with a spoon. Place yolks in a small bowl.
  • Using a fork, mash the yolks. Mix in the mayo, mustard, chopped jalapeños, and jalapeño juice until smooth.
    With a spoon add mixture back into egg whites or pipe using a pastry bag.
  • Refrigerate for at least 30-1 hour before serving. Garnish with chopped chives, a sprinkle of paprika and a jalapeño sliver and serve.

Notes

Recipe Notes:
Spice Level: To make these spicier, add more chopped jalapeños or drizzle with a fiery hot sauce on top.
 

Nutrition

Serving: 4 | Calories: 166kcal | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 249mg | Sodium: 174mg | Potassium: 91mg | Vitamin A: 355IU | Calcium: 37mg | Iron: 1.2mg