Spice things up with these Jalapeno Deviled Eggs. Whether you’re making them for Easter or any family gathering, this recipe is a tasty twist on a retro bite. You’ll be the hero of the party.
It’s hard to believe Easter is right around the corner. It still feels like the depths of winter here in Glasgow. It actually snowed last night, and I’m currently sitting under a blanket on my sofa. At least I get to experience a little daylight now. There’s always something to be grateful for. Spring is something I just have to believe will come. Sorta like the Easter bunny.
We don’t have kids at home, and we’re not religious, so we actually haven’t done anyting to celebrate Easter for years. Unless you count eating a lot of egg-shaped chocolate, which I think you should. What’s your favorite Easter candy? I love a Cadbury Creme Egg, and I’m sad that I can’t get Reese’s eggs here. But I can also dispatch an astonishing number of Cadbury Mini Eggs if given the opportunity. Let me know your favorite in the comments.
If you’re dying Easter eggs this year, you might be looking for a new way to eat up all those hard-boiled eggs. May I suggest you give these Jalapeno Deviled Eggs a try this year? Guys, they’re sort of addictive. They’re not outrageously spicy, but there’s some definite heat there. If you want to go for something a little more subtle, just hold back on the cayenne a bit. I had to actively remove myself from the vicitiny of these eggs, though. I lost all will to resist.
Over the past few years, I’ve been trying to be more fancy and sophisticated with my boiled egg technique. While I was achieve a more tender egg and a more brightly colored yolk, I couldn’t ever get the damn things out of the shell in one piece. It was always a mangled mess, despite my trusted rolling method. Turns out, the trick to easy-peel eggs is to boil the hell out of them. I kind of forgot about these and probably boiled them for at least 15 minutes. They came out of the shell no problem. They were quite firm, but like I said, we still ate them all greedily.
When it comes to filling your deviled eggs with the yolk mixture, you can cut the corner off a bag or use a piping tip. Just make sure if you use a tip, it’s super wide. Even when you mix your yolk mixture thoroughly, there’s always bound to be lumps, and they can clog up the piping tip making the whole thing pointless. I just spoon in my yolk mixture here following a piping bag debacle you don’t want to know about. We’re going to garnish each on with a slice of jalapeno, so don’t fret. Make your life as easy as possible.
Enjoy something different this year, friends. Jalapeno Deviled Eggs are an awesome place to start.
Jalapeno Deviled EggsCourse: AppetizersCuisine: AmericanDifficulty: Easy
Jalapeno Deviled Eggs are a spicy twist on a retro party bite.
1/4 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried dill
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon soy sauce
1/2 teaspoon paprika
1 teaspoon cayenne pepper
Salt and pepper
1 red jalapeno, sliced thinly
- Put your eggs into a medium sauce pan and cover them with cold water. Bring your water to the boil, and let the eggs boil for about 10 minutes. Run cold water over the eggs to cool them down quickly. You boil your eggs up to a few days ahead of time if you like. Just store them in the fridge in their shells until you’re ready to proceed.
- When you’re ready to assemble your deviled eggs, carefully peel the egg shell off each egg. I like to crack the bottom and tap the whole egg on the counter all the way around to crack the shell on all sides. Open the egg from the end with the air pocket. Then you can gently slide a fingernail underneath the membrane and loosen the shell from the egg. If you’re careful, you can get the whole shell to come away in one long spiral. Everyone has their trick. Do what works for you. Remember to rinse the peeled egg with cold water just to make sure all remnants of the shell are gone.
- Cut each egg in half and gently scoop out the egg yolk into a bowl. We’ve cooked our eggs for quite a long time to make sure they’re easily peelable, so don’t panic if the yolks have gone a bit green on the outside. It’ll blend in.
- Stir together remaining ingredients, except for the jalapeno, until smooth. I like to use an electric hand mixer for this. Taste and adjust seasonings to your liking.
- Put your egg yolk mixture into a zip top bag, then cut off a small corner with scissors. Slightly overfill the cavity on your egg white halves. Or if you find yourself without a bag like I did, just spoon it in. Once we add the jalapeno, it’l be fine. If you’re thinking of using a piping tip, make sure it’s really wide so that any larger bits of yolk don’t clog things up.
- Finally, place a slice of jalapeno on the top of each egg. They’ll look beautiful. You can stash these in the fridge in a container with a lid that won’t touch the top of the eggs for a few hours until you’re ready to serve.
If you make this recipe, don’t forget to tag me on Instagram and use the hashtag #awesomeon20.