Name: Spice Up Your Snack Time with Jalapeno Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 12 large eggs; 1/2 cup mayonnaise (use Greek yogurt for a lighter twist); 2 tablespoons Dijon mustard; 2 fresh jalapenos, finely chopped (remove seeds for milder heat); 1 tablespoon apple cider vinegar; 1/2 teaspoon smoked paprika, plus extra for garnish; Salt and freshly ground black pepper, to taste; 2 tablespoons finely chopped fresh chives (optional, for garnish); 1 teaspoon honey or agave syrup (optional, to balance heat)

Ingredients

Scale

12 large eggs
1/2 cup mayonnaise (use Greek yogurt for a lighter twist)
2 tablespoons Dijon mustard
2 fresh jalapenos, finely chopped (remove seeds for milder heat)
1 tablespoon apple cider vinegar
1/2 teaspoon smoked paprika, plus extra for garnish
Salt and freshly ground black pepper, to taste
2 tablespoons finely chopped fresh chives (optional, for garnish)
1 teaspoon honey or agave syrup (optional, to balance heat)

If you don’t have Dijon mustard, yellow mustard works just fine, though it will slightly change the flavor profile. For a dairy-free version, swap out mayo for a vegan mayonnaise, and feel free to adjust the jalapeno amount to make it your own.

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Instructions

Place the eggs in a single layer in a large pot and cover with cold water by about an inch. Bring the water to a boil over medium-high heat.
As soon as the water boils, cover the pot, turn off the heat, and let the eggs sit for 12 minutes. This method helps avoid overcooking and keeps the yolks creamy.
Drain the hot water and immediately transfer the eggs to an ice bath to cool completely, about 10 minutes. This also makes peeling easier—Mama Lou always said cold eggs peel like a dream.
Once cooled, gently peel each egg and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, honey, and a pinch of salt and pepper to the bowl with the yolks. Mash everything together with a fork or whisk until smooth and creamy.
Fold in the finely chopped jalapenos, adjusting the amount depending on how spicy you want your eggs. I like to leave a little texture here to remind me of those lively conversations with Ouma while we cooked.
Using a spoon or a piping bag, fill each egg white half with the yolk mixture. Sprinkle a little smoked paprika and chopped chives on top for a pop of color and flavor.
Chill the eggs for at least 30 minutes before serving. This helps the flavors meld and makes the eggs refreshingly cool—a perfect contrast to the jalapeno kick.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International