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Jalapeno Deviled Eggs

Jalapeno deviled eggs combine creamy, smooth yolk filling with finely minced jalapeno for a fresh kick of heat. Hard-cooked eggs are filled, sprinkled with paprika, and chilled before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 20 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 6 eggs large
  • cold water as needed
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 jalapeno medium, finely minced (remove seeds and ribs for less heat)
  • 0.25 tsp kosher salt
  • 0.125 tsp ground black pepper
  • 0.25 tsp paprika

Method
 

  1. Place the eggs in a single layer in a 3-quart saucepan and add cold water to cover them by 1 inch.
  2. Bring the water to a full boil over high heat, then cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  3. Drain the eggs and rinse under cold running water until cool enough to handle, then peel and pat dry.
  4. Halve the eggs lengthwise and transfer the yolks to a medium bowl; arrange the whites cut-side up on a serving plate.
  5. Mash the yolks with the mayonnaise, Dijon mustard, vinegar, jalapeno, salt, and black pepper until smooth, then spoon the mixture evenly into the egg whites.
  6. Sprinkle with paprika and refrigerate until chilled, at least 20 minutes, before serving.

Notes

For less heat, remove the jalapeno seeds and ribs before mincing. Refrigerate covered for up to 2 days; do not freeze. Plain Greek yogurt can replace some or all of the mayonnaise for a lighter filling.