Jalapeno Deviled Eggs


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


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.


I live in the Southwest and you can count on eating spicy foods – or not, but at least you know you can get your hands on taste-bud-burning dishes. I love the options, but I’d rather eat food enhanced by ingredients rather than being overpowered by them. I don’t want to cry through dinner! Jalapeño Deviled Eggs are great for a picnic or potluck, any time of year!

This recipe is fairly traditional, and you can heat things up or keep them more chill, based on whether or not you include the seeds from the jalapeños. I also like the added crunch from the jalapeño and celery. As they say, the devil is in the details!

Other Names:

Jalapeno Deviled Eggs, Deviled Eggs


Serves 6-8 people


Wednesday, November 2, 2011 - 9:33am


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