Jalepeno Deviled Eggs
Recipe type: Appetiser
Serves: 24 Eggs

Prep time: 
Cook time: 
Total time: 

  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tbs. dijon mustard
  • 1 tbs. shallot, minced
  • ½ tsp. Tapatio
  • 24 pickled jalepeno slices
  • Paprika

  1. First, cook the eggs. Fill a stock pot with about 10-12 cups of water. Add the eggs, making sure they are covered with water by at least an inch. Turn the heat on high and bring to a boil. Once boiling, turn the heat off and cover. Let stand for 12-15 minutes. Remove eggs from hot water and place in an ice water bath. Let cool for 3-4 minutes, then remove from water and peel.
  2. Slice eggs in half, lengthwise. Using a small spoon, remove the egg yolks and place into a medium sized mixing bowl.
  3. Add minced shallots, mustard, mayonnaise, Tapatio to egg yolks. Using a fork, mash all of the ingredients together until combined.
  4. Spoon mixture into the egg whites. Sprinkle with paprika, and top each with a single slice of jalepeno.Jalepeno Deviled Eggs


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