Jalapeno Deviled Eggs

Hard-boiled eggs, split, and the whites filled with a spicy jalapeno yolk mixture.

I think I've mentioned before that I just don't like plain eggs.  I've tried them over easy, sunny side up, scrambled, and hard-boiled but plain eggs just don't do it for me.  It makes me mad because they're inexpensive, easy, and nutritious, but I just don't like them.

I don't like plain eggs, but I do like Jalapeno Deviled Eggs.  [Tweet this]

I do like deviled eggs.  There is something about the tangy creamy yolk mixture that makes everything about eggs taste better.  They are fairly easy too (if you can get the peels off your hard-boiled eggs).  Just mix the hard cooked yolks with some mayonnaise, mustard, pickles (or relish), a couple of spices then refill the whites with the yolk mixture.  I happened to be out of pickles so I used pickled jalapenos.  They added a great flavor and heat making these eggs even more devilish.  This is my new favorite way to make deviled eggs (I might expand on the recipe more but definitely keep the jalapenos).

Jalapenos make these eggs even more devilish.  [Tweet this]

To make deviled eggs, you need nice looking, peeled, hard-boiled eggs.  I usually have the hardest time getting the peels off.  It takes forever and my poor eggs are all pockmarked from where the shell stuck.  I searched online to find out how to make hard boiled eggs easier to peel and what I found is that you should put cold eggs into boiling water (boil for about 12 minutes and quickly cool them in ice water).  This is not what I was taught for most of my life, but it worked.  Here is another trick I learned recently from Taylor Made Ranch.

Put cold eggs in boiling water for easier to peel hard-boiled eggs.  [Tweet this]

Jalapeno Deviled Eggs

Prep time:  15 minutes
Servings:  5

Ingredients:

5 hard-boiled eggs, peeled
1/4 cup mayonnaise
1-2 Tbsp mustard
1/4 cup pickled jalapenos, minced
jalapeno juice (optional)
salt and pepper to taste
sliced fresh jalapeno (optional)

Cut the peeled hard-boiled eggs in half lengthwise.  Remove the yolks (keeping the egg whites intact) and place in a medium bowl.

To the yolks add mayonnaise, mustard, and jalapenos.  Mash and mix well until a creamy paste is made.  Add a little of the pickled jalapeno juice if  the paste is too dry.  Taste and add salt and pepper as desired.

Meanwhile, lay out the egg whites, with the hollow up, in a shallow pan. There are special deviled egg pans that have egg shaped impressions to hold the eggs perfectly, but if you don't have one, no worries.  I just placed my eggs on a pie pan touching each other so they wouldn't roll over.

Spoon the yolk mixture into a zippered bag(you can use a piping bag if you have one).  Squeeze it into the corner of the bag then snip the corner of the bag off with scissors.  Pipe the yolk mixture back into the hollow in the egg whites.

Top each egg with a sliced jalapeno garnish, cover the pan, and refrigerate until ready to serve or serve immediately.

Makes about 5 servings.

Enjoy.

Mentioned in this post:

How to Hard Boil Eggs

Check out some of my other egg dishes:

Spinach Artichoke Quiche	Loco Moco             -	Mayonnaise-less Egg Salad Sandwich
Egg and Cheese  Crepes	Bacon Egg and Cheese Spring Rolls	Baked Breakfast Taquitos

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How to Hard Boil Eggs

A simple tutorial on how to hard boil eggs. 

To many I'm sure this tutorial is something you already know.  However, for those, like me, who do not boil eggs often this is good stuff to know.  I don't hard boil eggs very often and I always have to look in my 'Better Homes' cookbook to remind me how to do it right.  One day recently a friend even texted me asking how to hard boil an egg so that sealed the deal and I decided to make this tutorial.  If you boil the eggs too long the yolks turn an unattractive grey color, they still taste the same but just don't look as great so with that in mind here is my tutorial.

Place eggs in a single layer in a sauce pan or pot.  Fill the pan with cold water until the eggs are covered.

Add a little salt, thought to make the eggs easier to peel, and vinegar to help keep the egg whites from leaking if there are any cracks (some people think this affects the taste, I usually only add the salt but both are optional).  Bring the water to a boil and immediately remove from heat and cover.

Let eggs sit, covered, for 15 minutes (it may take a little longer if you are boiling a lot of eggs).  Drain and rinse in cold water until cool enough to touch.

Peel and eat, chop, or slice.  You can also refrigerate, unpeeled, until ready to use.

**New tip (6/25/15):  For easier to peel eggs start the water boiling first.  Add cold eggs to the boiling water and boil for about 12 minutes.  Place the hot eggs into an ice water bath to quickly cool them and stop the cooking.  When cold crack all over and remove peel under running water.

Did you forget to mark your boiled eggs before putting them in the refrigerator?  Having a hard time telling the difference between the boiled eggs and the raw?

Try spinning the eggs.  The hard boiled eggs will spin faster than the raw (and the raw have a difficult time spinning).

Shine a flashlight through the egg.  If the light shows through it is raw, the light will not pass through a hard boiled egg.

Gently shake the eggs, you can feel the raw egg insides slosh.

Mark the boiled eggs with a pencil or marker.

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