Spicy Jalapeño Deviled Eggs

Deviled eggs earned their fiery name from the bold spices cooks once used to "devil" simple yolks. This Tex-Mex spin folds pickled jalapeño and a splash of brine into the creamy filling, finished with lime and cilantro for bright heat.

Serves 6 · 22 min prep · 12 min cook

Estimate for one serving

• 125 cal
• 6g protein
• 2g carbs
• 10g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 2 tbsp pickled jalapeño slices
• 1 tsp pickled jalapeño brine
• 1 tsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1 tbsp fresh cilantro
• 1/2 tsp chili powder
• 1 small fresh jalapeño

Instructions

1. 1Hard-boil the eggs by covering them with cold water, bringing to a boil, covering, and resting off heat for 12 minutes. Chill in ice water 10 minutes, peel carefully, and pat dry.
2. 2Slice eggs in half lengthwise. Transfer yolks to a mixing bowl and arrange whites on a serving plate.
3. 3Finely mince the pickled jalapeño slices. Mash the yolks until powdery, then stir in mayonnaise, minced pickled jalapeños, jalapeño brine, lime juice, garlic powder, and salt until ultra-smooth and tangy.
4. 4Taste the filling; it should be creamy with a clear spicy kick. Adjust salt or brine if you want more heat or brightness.
5. 5Spoon or pipe the spicy yolk mixture into each white half, filling them generously so the green flecks show.
6. 6Thinly slice the fresh jalapeño into rings and remove seeds if you prefer milder heat. Chop the cilantro leaves.
7. 7Garnish every egg with a fresh jalapeño ring and cilantro. Dust lightly with chili powder for color and extra warmth.
8. 8Chill 20 minutes before serving so flavors meld. Offer cold as a bold, creamy appetizer that stands out on any snack table.