Jalapeño Deviled Eggs

Take your appetizer game to the next level with these Jalapeño Deviled Eggs—a bold, creamy, and slightly spicy twist on the traditional deviled egg. Packed with flavor from chopped jalapeños, tangy mustard, and a smooth mayo base, these eggs deliver just the right kick without overwhelming heat. They’re perfect for potlucks, parties, brunches, or game day spreads—and they disappear fast!

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Why You’ll Love This Recipe
Spicy & Creamy – Jalapeños add a kick while the filling stays rich and smooth
Easy to Make – Simple ingredients and only 25 minutes start to finish
Perfect for Parties – Finger food that looks great and tastes even better
Make-Ahead Friendly – Great for prepping in advance
Customizable Heat – Adjust spice level to match your preference

Ingredients You’ll Need
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or lime juice
1 small jalapeño, finely chopped (remove seeds for milder heat)
¼ teaspoon garlic powder
Salt and pepper to taste

For Garnish (Optional):
Thin jalapeño slices
Smoked paprika
Fresh cilantro or chives
Crushed red pepper flakes

Tools You’ll Need
Medium saucepan
Mixing bowl
Knife and cutting board
Fork or hand mixer
Spoon or piping bag
Serving platter

Step-by-Step Instructions

Step 1: Boil the Eggs
Place eggs in a saucepan and cover with cold water
Bring to a boil over medium-high heat
Once boiling, cover the pot, turn off the heat, and let sit for 10–12 minutes
Transfer eggs to an ice bath and cool completely before peeling

Step 2: Make the Filling
Peel the eggs and slice them in half lengthwise
Scoop out the yolks and place in a bowl
Mash yolks with a fork until smooth
Add mayo, mustard, vinegar or lime juice, garlic powder, salt, and pepper
Mix until creamy
Stir in finely chopped jalapeños

Step 3: Fill the Eggs
Spoon or pipe the filling back into the egg white halves
Top with jalapeño slices, paprika, herbs, or red pepper flakes if desired

Step 4: Chill and Serve
Refrigerate for 20 minutes before serving for best flavor
Serve cold and enjoy the creamy heat in every bite

Tips for the Best Jalapeño Deviled Eggs
Use older eggs – They’re easier to peel after boiling
Chop jalapeños finely – For even heat in every bite
Adjust heat – Leave seeds in for extra spice, remove for mild
Use a piping bag – For a clean, professional presentation
Make ahead – Keep in the fridge up to 2 days before serving

Serving Suggestions
Serve at brunches, potlucks, BBQs, or tailgates
Pair with sliders, grilled veggies, or nachos for a Tex-Mex spread
Include on a deviled egg platter with classic, avocado, or bacon variations
Enjoy as a protein-packed snack between meals
Serve with sparkling lime water or iced tea to cool the spice

How to Store

Refrigerate:
Keep deviled eggs in an airtight container in the fridge for up to 3 days
Lay them flat in a single layer to preserve shape

Freezing:
Not recommended—the texture of the filling doesn’t hold up well after freezing

Frequently Asked Questions

Can I use pickled jalapeños instead of fresh?
Yes! They add a tangy punch—just chop finely and reduce vinegar in the recipe

Can I make this keto-friendly?
It already is! Just be sure to use sugar-free mustard and mayo

Can I substitute the mayo?
Greek yogurt or mashed avocado are great creamy alternatives

How spicy are they?
Moderately spicy with the seeds removed—add more or leave seeds in for extra heat

Can I double the recipe?
Absolutely—just double all ingredients and adjust seasoning to taste

Final Thoughts
These Jalapeño Deviled Eggs are spicy, creamy, and totally irresistible. They’re the kind of dish that adds a little zing to any table and keeps everyone coming back for seconds. With just a few pantry staples and fresh jalapeños, you’ll have a flavor-packed snack or appetizer that stands out from the rest.
Try them once, and they’ll become your new go-to deviled egg recipe with a kick!

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Chill Time: 20 minutes
Cuisine: American / Southwest-Inspired

Nutritional Information (Per Serving, 2 halves):
Calories: 120 | Protein: 6g | Carbohydrates: 1g | Fat: 10g | Fiber: 0g | Sodium: 150mg

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