Finger Food Friday: Jalapeno Deviled Eggs


Deviled Eggs

Jalapeno Deviled Eggs

Througout the years, I’ve eaten deviled eggs every which way. Many were decades-old family recipes that followed some combination of mashed yolks, mayo, mustard and sweet pickle relish. Others were filled with more interesting ingredients like crabmeat, chipotle peppers or Underwood Deviled Ham in the can. Do you remember that stuff? All of them were delicious, even the ones with pickle relish–which I firmly believe should be relegated to hotdogs! At home, however, I’ve always stuck to my traditional recipe of Hellman’s mayonnaise, Dijon mustard and black pepper. I’ve relied on those basic ingredients for not only potlucks and parties but quick and easy breakfasts and after-school snacks. The kids love them. I love them. The hubby loves them. Everyone loves them. But recently, I started playing around with my stuffed eggs and discovered that they’re even better with fresh jalapenos. I love the bite of the crisp peppers buried in the creamy yolk filling. I also like the brininess of the pickled jalapenos and the juice, which is why I threw a bit of those in too. This is good old fashioned finger food with a twist. If you’re serving them to company, be sure to “flag” these Jalapeno Deviled Eggs with the recommended garnish so your guests will know what to expect when they bite into them.

I’m thinking that these spicy deviled eggs will taste even better chased by something citrusy. While there are tons of mixed drink options to choose from (including The Citrus Sipper), this evening I’ll probably settle on a Shock-Top Belgian White (Anheuser-Busch, Inc., St. Louis, Missouri) with an orange slice. It’s light and refreshing … but arguably not as much as a Miller Lite!

Until next week …

Jalapeno Deviled Eggs Recipe

Print Recipe

Print Recipe

6 large hard-boiled eggs, cooled and peeled
1 fresh jalapeno pepper, seeded and minced
3 tablespoons mayonnaise
2 teaspoons chopped cilantro
1 teaspoon Dijon mustard
1 teaspoon pickled jalapeno juice (or white wine vinegar)
Pinch of cayenne pepper
Salt and pepper to taste
1 fresh sliced jalapeno pepper, for garnish

Halve the eggs lengthwise.  Carefully remove yolks and place in a small bowl; mash yolks with the back of a fork.  Add jalapeno pepper, mayonnaise, cilantro, mustard, pickled jalapeno juice and cayenne pepper.  Season to taste with salt and black pepper.  Spoon mixture into hollowed out egg whites.  Garnish with fresh jalapeno slices.  Refrigerate for at least 1 hour before serving.  Serves 6.

Genêt




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