These Jalapeño Deviled Eggs are a spicy twist to the classic! Packed with both fresh and canned jalapeños, they’re bursting with flavor and the perfect amount of heat – so irresistible, you’ll have a hard time stopping at just one. Ideal for holidays, Easter, potlucks, parties, and any gathering where you want to spice things up!
Craving spicy jalapeño dishes? My jalapeño cream cheese dip or the air fryer jalapeno poppers are a must-try!
Classic deviled eggs are simple and delicious, but I love adding a spicy twist with jalapeños. The result? Devilishly spicy jalapeno deviled eggs that are perfect for Easter, Thanksgiving, or any holiday when you're craving a spicy snack to bring to a party!
🌶 I use both fresh and canned jalapeños to bring two distinct flavor profiles. Fresh jalapeños add a bright, crisp, and bold flavor with a sharp heat and a mild crunch. On the other hand, canned jalapeños offer a milder, tangy, vinegary taste with a softer texture.
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Why I love this recipe
Two types of jalapenos: I use both fresh and canned jalapeños.
Spicy and flavorful: There's so much flavor from the peppers, tomato, hot sauce, canned liquid and cilantro.
Not overloaded with mayo: There is only 3 tablespoons of mayonnaise for 16 pieces.
Make ahead: They keep perfectly for 3 to 4 days in the fridge, making it perfect for entertaining.
Ingredients you'll need
- Eggs: We'll need 8 eggs, which will make 16 halves, each generously filled with the creamy and spicy filling.
- Mayonnaise: Just a touch to loosen and also make it rich and creamy.
- Hot sauce – It adds a subtle heat along with a tang that is different from the jalapenos. I especially like Frank’s Red Hot as in the buffalo ranch chicken dip.
- Canned jalapenos: I prefer using canned jalapeños that are already chopped—just scoop them out and add to the filling along with the vinegary liquid, which perfectly balances the richness of the egg yolks.
- Fresh jalapenos: I like to finely chop the peppers so they mix seamlessly into the filling. Be sure to remove the seeds and ribs if you're concerned about making the jalapeño deviled eggs too spicy.
- Tomato: I prefer using Roma tomatoes because their flesh is meatier compared to other varieties. Choose a firm, ripe tomato, and be sure to remove the seeds and pulp before chopping to keep the filling from becoming too watery.
- Cilantro: Finely minced for some brightness.
How to hard boil eggs?
My favorite method for boiling eggs is to make them in the air fryer! They are hands-free and also so much easier to peel! Check out the air fryer hard boiled eggs for instructions!
If you like a tradional approach, then place the eggs in a pot of cold water, add a pinch of salt, and bring it to a boil. Once it reaches a full boil, remove the pot from heat and let the eggs sit for 10 minutes. Then, transfer them to a bowl of ice-cold water to stop the cooking process and cool them down.
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Make ahead
My favorite thing about jalapeño deviled eggs is that they stay fresh in the fridge for a day or two. Make them today and bring them to a party this weekend! For the best flavor, I recommend enjoying them at room temperature.
You can cook hard-boiled eggs up to 5 days in advance, and even peel them ahead of time! Just store the peeled eggs in an airtight container in the fridge for easy prep.
Frequently asked questions
Deviled eggs can be safely stored in the fridge for up to 2 days in an airtight container to keep them fresh. If you want to prep ahead, boil the eggs and refrigerate them for up to 4 days. However, it's best to enjoy the deviled eggs within a day or two of making them for the best flavor and texture.
Deviled eggs are ideal for potlucks, picnics, or parties! To transport them safely, cut a small piece from the underside of each egg white to create a flat base, which prevents sliding. Do this before filling them. For easy transport, place the eggs in a container lined with paper towels or use a muffin tin with cupcake liners.
Deviled eggs got their name in the 18th century, when 'devil' referred to highly seasoned or spicy foods. Over time, it became linked to stuffed eggs, often seasoned with hot sauce and paprika for a bold flavor.
More spicy snack ideas
Jalapeno Deviled Eggs
Equipment
Ingredients
- 8 eggs
- 3 tablespoons mayonnaise
- 3 to 4 tablespoons canned jalapenos along with some juice
- 2 to 3 tablespoons finely chopped fresh jalapenos remove seeds to make it less spicy
- 3 tablespoons finely chopped tomatoes remove the seeds and pulp before chopping
- 2 tablespoons finely chopped cilantro
- ¼ teaspoon salt or to taste
- few dashes hot sauce
- sliced jalapenos for garnishing optional
Instructions
Boil eggs
- Add eggs to a saucepan, cover eggs with cold water and add some salt. Heat until the water comes to a full boil.
- Remove from heat and let rest for 10 minutes. Remove eggs to an ice water bath to cool.
- Peel the eggs and slice in half, lengthwise. Carefully remove the yellow yolks and into a bowl.
Make filling and assemble
- Mash the egg yolks with a fork until smooth and no lumps remain.
- Add the mayonnaise, canned jalapenos (along with some of the juices), fresh jalapenos, tomato, cilantro, hot sauce and salt. Mix until thoroughly combined. Give a taste, adjust seasoning if needed,
- Add a big spoonful of filling back into each egg white. Use a spoon or a small ice cream scoop. Garnish with sliced jalapenos, if desired.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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