November 2 is National Deviled Eggs Day! Why not celebrate by making this Jalapeño Deviled Eggs recipe. Wouldn’t you think this day would fall at some point during the summer months when picnics are in full swing? Whatever. It’s nothing to get cracked up about.
Celebrate the flavor
Here in the Southwest you can count on eating spicy foods – or not, but at least you know you can get your hands on taste-bud-burning dishes. I love the options, but I’d rather eat food enhanced by ingredients rather than being overpowered by them. I don’t want to cry through dinner! Jalapeño Deviled Eggs are great for a picnic or potluck, but since today is National Deviled Eggs Day (who knew?) I thought I’d share this recipe today.
I have a friend who makes really great deviled eggs. Her recipe is fairly traditional with her own added touches to make it a real treat. This recipe is fairly traditional, too, and you can heat things up or keep them more chill, based on whether or not you include the seeds from the jalapeños. I also like the added crunch from the jalapeño and celery. As they say, the devil is in the details!
Recipe for Jalapeño Deviled Eggs:
Serves 6-8 people
- 6 hard-boiled eggs, cooled and peeled
- 1 fresh jalapeño pepper, seeded and minced (if you want your deviled eggs with more heat, leave the seeds in place)
- 1 celery stalk, minced
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1-2 teaspoons pickled jalapeño juice (or white wine vinegar)
- Salt and pepper to taste
- Cut the eggs in half, lengthwise. Carefully remove the yolks and add them to a small bowl.
- Mash the yolks with a fork. Add the jalapeño, celery, mayonnaise, mustard and pickled jalapeno juice. Add salt and pepper to taste.
- Spoon the mashed mixture back into the eggwhite halves.
- Refrigerate for a few hours before serving.