SUBSCRIBE BY EMAILJalapeño Deviled Eggs will put your deviled eggs game on point! The filling is creamy, a bit crunchy, and super-tasty!
Jalapeño Deviled Eggs are great for a picnic, a potluck, or any celebration. Since Easter is this weekend, I wanted to share this recipe again (I originally posted it to the site in 2011 — I can’t believe how time flies) with a slight update.
Jalapeño Deviled Eggs
A lot of folks think that anything “jalapeño” means your mouth will be on fire, but that’s not so. And that means these deviled eggs can be enjoyed by almost everyone. You’ll love these as a fun appetizer with a slight crunch and big flavor.
So, misters and sisters: I’m here to tell you that adding jalapeño peppers to these deviled eggs enhances their flavor instead of overpowering you.
If you’re looking for a dessert 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 eggstra creamy (come on – how could I resist!) and it worked great. I also added turmeric for color, and you probably know that turmeric is good for you, too! 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’ve read a million different ways to make the perfect hard boiled eggs. I’m pretty sure I’ve tried a few options, but I’m just saying: all but one of my eggs came out perfect with this method.
How to Make (Almost) Perfect Hard Boiled Eggs
- 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.
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!
Are you looking for some Easter recipes to make? Give one of these a go:
Peanut Butter-Toffee Chocolate Eggs (LOVE!)
No-Rise Italian Easter Bread
Asparagus and Pancetta Quiche
Lemon Meringue Tartlets
As they say, the devil is in the details! I hope you enjoy these Jalapeño Deviled Eggs!
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Save RecipeIngredients
- 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
Instructions
- 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.
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