Description
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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Ingredients
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
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
Notes
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
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American / Southwest-Inspired