Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 12 egg halves
From the recipe author: If you’re looking to spice up your appetizer game, you are going to love this Mexican spin on deviled eggs. These pickled jalapeño deviled eggs are a delightful treat that'll impress your taste buds and guests alike. If there are any leftovers, I pack them to go over a bed of arugula or spinach with grape tomatoes for a nutritious snack!
- Gently place eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring water to a boil over medium-high heat, and once it comes to a strong boil, set a timer for five minutes. After five minutes, remove eggs from heat, discard hot water, and run eggs under cold water until cool. Once cool, drain water and refrigerate until you're ready to use.
- Once the hard-boiled eggs have cooled, carefully peel them and slice them in half lengthwise. Remove the yolks and place them in a separate bowl.
- Mash the egg yolks with a fork or masher until they are crumbly. Add the mayonnaise, vinegar, and salt to the bowl with the egg yolks. Mix well until all the ingredients are thoroughly combined and the mixture is smooth.
- Taste the filling and adjust the seasonings according to your preferences, adding more salt, vinegar, or mayonnaise if needed.
- Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly among them.
- Chill the jalapeño deviled eggs in the refrigerator for at least 30 minutes before serving. When serving, consider adding a small slice or dice of pickled carrots and jalapeños on top of each deviled egg for visual appeal and an extra burst of heat.
- Preparing your deviled eggs the day of serving or shortly before the event ensures freshness and optimal texture. However, in a pinch, you can prepare the hard-boiled eggs a day in advance and store them in the refrigerator. The filling can be made and assembled closer to the serving time to maintain flavor and prevent any potential sogginess.
- Starting with cold eggs is generally recommended for boiling because it helps prevent the eggs from cracking during cooking. However, some people prefer to bring the eggs to room temperature before boiling to achieve more even cooking. If you choose to use room temperature eggs, be cautious when placing them in boiling water to avoid cracking.
- It is generally easier to make deviled eggs when the hard-boiled eggs have cooled down to room temperature or are slightly chilled. This allows for easier handling, cutting, and removal of the yolks. The filling can be made with the cooled yolks and then chilled before serving.
- Hard-boiled eggs are often easier to peel when they are cooled down. After boiling, place the eggs in an ice bath or run them under cold water to cool them quickly. The temperature difference between the egg and the shell helps create a slight contraction, making it easier to peel.