Jalapeno Deviled Eggs

spicy deviled eggs garnished with green jalapenos in a black plate.

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!

Course Appetizer

Cuisine American

Keyword deviled eggs, jalapeno deviled eggs, spicy deviled eggs

Prep Time 20

Cook Time 10

Cooling time 10

Total Time 40

Servings bites

Calories 51kcal

Author Maria Doss

Equipment

small ice cream scoop

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.

Video

Notes

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.

Nutrition