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Jalapeño Deviled Eggs Recipe
Spicy jalapeño deviled eggs for your house party. Adjust the heat to your liking and make these bites within 20 minutes.
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course:
Appetizer
Cuisine:
American
Diet:
Gluten Free
Servings:
12
deviled eggs
Calories:
56
kcal
Author:
Helene Dsouza
Ingredients
6
Eggs
2-4
Jalapeno Peppers
with or without seeds
3
Tablespoon
Mayonnaise
1
Teaspoon
Onion Powder
¼
Teaspoon
Salt
¼
Teaspoon
Black Pepper Ground
½
Teaspoon
Hot Pepper Sauce
*see Notes
Cilantro Fresh
aka coriander, to garnish
Instructions
Boil your eggs hard for about 8 minutes.
6 Eggs
Peel the eggs and cut them into half.
Take out all the egg yolks and place them into a mixing bowl. Smash your egg yolks with a fork.
Roughly chop your fresh jalapeños.
2-4 Jalapeno Peppers
Add the chopped jalapeños, mayonnaise, onion powder, salt, black pepper, and hot pepper sauce to the egg yolks.
2-4 Jalapeno Peppers,
3 Tablespoon Mayonnaise,
1 Teaspoon Onion Powder,
¼ Teaspoon Salt,
¼ Teaspoon Black Pepper Ground,
½ Teaspoon Hot Pepper Sauce
Mix all the yolk ingredients together to a smooth filling.
With a spoon or a piping bag, fill each boiled egg white half with the egg yolk mixture.
Garnish with fresh cilantro leaves.
Cilantro Fresh
Video
Notes
Use your favorite hot sauce. I simply use Tabasco hot sauce in my deviled egg filling, but you can use sriracha too or
cholula
.
Recipe adapted from the
Bedeviled Bite
Kindle book.
Nutrition
Serving:
30
g
|
Calories:
56
kcal
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
83
mg
|
Sodium:
106
mg
|
Potassium:
36
mg
|
Vitamin A:
145
IU
|
Vitamin C:
2.9
mg
|
Calcium:
12
mg
|
Iron:
0.4
mg