Want to make your deviled eggs stand out? Discover the difference with this Jalapeño Deviled Eggs recipe. The filling is creamy, crunchy, and quite tasty!
Jalapeño Deviled Eggs are great for a picnic, a potluck, or any celebration. Since Easter is around the corner, I wanted to share this recipe sooner than later. I originally posted it to the site in 2011 — I can’t believe how time flies — and I updated the recipe just slightly.
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 if you really want to. I love the options, but I’d rather eat food that is enhanced by its ingredients instead of being overpowered by them.
So, misters and sisters: I’m here to tell you that adding jalapeño peppers to these deviled eggs is one of those “enhanced” experiences in my book. The peppers aren’t too spicy hot, and they definitely add great flavor.
If you’re looking for a dessert that is enhanced with jalapeños (yes, I said dessert!), try my recipe for orange- jalapeño monkey bread for an unexpected and delicious treat!
I added cream cheese to this recipe to make these eggs eggstra (come on – how could I resist!) creamy and it worked great. I also added some turmeric for color, and it just so happens that turmeric is good for you, too! You can read more about it here in my drink recipe for beet & orange juice morning sunrise. Not only is it delicious, but it so colorful – perfect for breakfast or brunch.
I included my method to prepare the hard-boiled eggs in this recipe. I didn’t test it against any other style of hard-boiling eggs, but let me just say all but one of my eggs came out perfect, even after peeling them. If you have a preferred method, go for it (and let me know what it is)!
I’m pretty sure we all know someone who makes extraordinarily delicious deviled eggs. And if you don’t, whip up a batch of these jalapeño deviled eggs and make someone’s day!
As they say, the devil is in the details! I hope you enjoy these deviled eggs.
Patricia Conte/Grab a Plate
- 6 hard-boiled eggs, cooled and peeled (I cooked 8 to have extra for back up)
- 1 fresh jalapeño pepper, seeds and membrane removed, diced small (reserve a few pieces for garnish)
- 1 celery stalk, diced small
- 4 ounces cream cheese, softened
- 3 tablespoons mayonnaise
- 1-1/2 teaspoons Dijon mustard
- 3 teaspoons juice from canned pickled jalapeños (or white vinegar to taste) - reserve jalapeños for another use
- 1/2 teaspoon dried turmeric
- 1/4 teaspoon smoked paprika, plus extra for garnish
- Salt and pepper to taste
- 1 teaspoon white vinegar
- Add the eggs to a pan (the eggs shouldn’t be too crowded) with lightly salted water. Be sure the water is at least 1-inch above them.
- When the eggs begin to boil, add 1 teaspoon of vinegar to the pan. Boil for a few minutes. Remove from the heat, cover, and let stand for 15 minutes.
- Gently add the eggs to iced water in a large bowl. When cooled, refrigerate the eggs for a few hours or overnight.
- Peel the eggs and slice them in half, lengthwise, and add the hard yolks to a large bowl.
- Add the cream cheese, mayonnaise, mustard, jalapeño juice, turmeric, paprika and salt and pepper to the bowl. Mix well on low speed with a hand blender until smooth (you could just use a fork, too, but the mixture might not get as creamy).
- Taste and adjust the seasoning as needed.
- Fold in the celery and jalapeños until combined.
- Spoon the mixture into the egg halves. Garnish with the remaining jalapeños, and dust lightly with additional paprika. You should have some of the mixture leftover. I saved it and used it for sandwiches (it made 2).
- Refrigerate until ready to serve.