Sassy Deviled Eggs
By: Leah Rodrigues
Published: March 25, 2013

If you a looking for a deviled egg recipe with a little sass, these jalapeno deviled eggs definitely fit the bill.  The heat from these jalapenos gives the deviled eggs just enough kick to keep you coming back for more.  The key to this recipe is the addition of not only jalapenos but pickled jalapeno juice. It adds flavor and a briny bite. These eggs are a perfect appetizer for Easter if your guests are of the heat-seeking kind.
Jalapeno Deviled Eggs
Recipe Courtesy of Grab a Plate
Ingredients:



6 hard-boiled eggs, cooled and peeled
1 fresh jalapeño pepper, seeded and minced (if you want your deviled eggs hot, leave the seeds in place)
1 celery stalk, minced
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1-2 teaspoons pickled jalapeño juice (or white wine vinegar)
Salt and pepper to taste
 
Directions:
 








After your eggs are hard boiled and cooled, cut the eggs in half, lengthwise. Carefully remove the yolks and add them to a small bowl.


   
Mash the yolks with a fork. Add the jalapeño, celery, mayonnaise, mustard and pickled jalapeno juice. Add salt and pepper to taste.


   
Spoon the mashed mixture back into the egg white halves.


   
Refrigerate for a few hours before serving.

After your eggs are hard boiled and cooled, cut the eggs in half, lengthwise. Carefully remove the yolks and add them to a small bowl.


     
Mash the yolks with a fork. Add the jalapeño, celery, mayonnaise, mustard and pickled jalapeno juice. Add salt and pepper to taste.


     
Spoon the mashed mixture back into the egg white halves.


     
Refrigerate for a few hours before serving.